Chili's Chicken Enchilada Soup
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| |
| 1/2 cup | vegetable oil |
| 1/4 cup | chicken base |
| 3 cup | diced yellow onions |
| 2 tsp | ground cumin |
| 2 tsp | chili powder |
| 2 tsp | granulated garlic |
| 1/2 tsp | cayenne pepper |
| 2 cup | masa harina |
| 4 quart | water (divided) |
| 2 cup | crushed tomatoes |
| 1/2 lb. | processed american cheese, cut in small cube |
| 3 lb. | cooked, cubed chicken |
| |
| in large pot, place oil, chicken base, onion and spices. saute until |
| onions |
| are soft and clear, about 5 minutes in another container, combine masa |
| harina with 1 quart water. stir until all lumps dissolve. add to sauteed |
| onions, bring to boil. once mixture starts to bubble, continue cooking 2-3 |
| minutes, stirring constantly. this will eliminate any raw taste from masa |
| harina. add remaining 3 quarts water to pot. add tomatoes; let mixture |
| return to boil stirring occasionally. add cheese to soup. cook stirring |
| occasionally, until cheese melts. add chicken; heat through. makes 1 1/2 |
| gallons or 16-20 servings. |
| |
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| (ID: 9363) Mirror: rec.food.recipes: Wed, Dec 31, 2003 |