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.