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Chili's Chicken Enchilada Soup soups, chili, tex-mex, stews, chicken 1/2 cup vegetable oil 1/4 cup chicken base 3 cup diced yellow onions 2 teaspoon ground cumin 2 teaspoon chili powder 2 teaspoon granulated garlic 1/2 teaspoon cayenne pepper 2 cup masa harina 4 quart water (divided) 2 cup crushed tomatoes 1/2 lb process american cheese, cut 1 in small cube 3 lb cooked, cubed chicken In large pot, place oil, chicken base, onion and spices. Saute 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 sauteed onions, 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. Makes 1 1/2 gallons or 16-20 servings. NOTE: Recipe can be halved. Recipe By : Chili's From: Aquasea221@aol.Com Date: 25 Jun 97 Eat-L List (Recipes And Food Folklore) Ä Yield: 16 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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