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Monday, June 8, 2015

Chili's Chicken Enchilada Soup

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

  • 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

Recipe

  • 1 in large pot, place oil, chicken base, onion and spices.
  • 2 sauté until onions are soft and clear, about 5 minutes.
  • 3 in another container, combine masa harina with 1 quart water.
  • 4 stir until all lumps dissolve.
  • 5 add to sautéed onions and bring to boil.
  • 6 once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly.
  • 7 this will eliminate any raw taste from masa harina.
  • 8 add remaining 3 quarts water to pot.
  • 9 add tomatoes; let mixture return to boil stirring occasionally.
  • 10 add cheese to soup.
  • 11 cook stirring occasionally, until cheese melts.
  • 12 add chicken; heat through.

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