posted by Ann 09-02-98 5:25 PM
Chili's Grill and Bar Chicken Enchilada Soup
1/2 cup vegetable oil
1/4 cup chicken base
3 cups diced yellow onions
2 tsp. ground cumin
2 tsp. chili powder
2 tsp. granulated garlic
1/2 tsp. 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, cook 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 and chicken to soup. Cook, stirring, until cheese is melted and soup in heated through.