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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