posted by Ann 09-02-98 5:25 PM
Chili's Grill & Bar Chicken Enchilada Soup
1/2 cup vegetable oil
1/4 cup chicken base
3 cups diced yellow onions
2 t ground cumin
2 t chili powder
2 t granulated garlic
1/2 t cayenne pepper
2 cups masa harina
4 quarts water (divided)
2 cups crushed tomatoes
1/2 pound process American cheese, cut in small cubes
3 pounds cooked, cubed chicken
In large pot, put oil, chicken base, onion and spices. Sauté until onions are soft and clear, 5 minutes.
In another container, combine masa harina with 1 quart water. Stir until all lumps dissolve. Add to sautéed onions; bring to boil.
Once mixture starts to bubble, continue cooking 2 to 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 .
Note: Recipe can be halved.
Garnish with cheddar cheese, serve tortilla chips and salsa on the side.