CHILI'S CHICKEN ENCHILADA SOUP

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Chili's Chicken Enchilada Soup image

This recipe may be halved. Masa Harina is a type of corn flour. It is found at most grocery stores in the flour section. From Copykat.com (http://www.copykat.com)

Provided by JustaQT

Categories     Southwestern U.S.

Time 25m

Yield 1 1/2 gallons, 16-20 serving(s)

Number Of Ingredients 12

1/2 cup vegetable oil
1/4 cup chicken base
3 cups diced yellow onions
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons garlic powder
1/2 teaspoon cayenne pepper
1/2-2 cup masa harina (Note -- Depending on how you like your soup, 1/2 c makes a thinner soup while 2 c makes a thicker so)
4 quarts water (divided)
2 cups crushed tomatoes
1/2 lb processed American cheese, cut in small cubes
3 lbs cubed cooked chicken

Steps:

  • In large pot, place oil, chicken base, onion and spices.
  • Sauté 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 sautéed onions and 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.

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