Side Pannel
Chili's Chicken Enchilada Soup
Chili's Chicken Enchilada Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Mexican
Ingredients List
- 1/2 c Vegetable oil
- 1/4 c Chicken base
- 3 c Diced yellow onions
- 2 ts Ground cumin
- 2 ts Chili powder
- 2 ts Granulated garlic
- 1/2 ts Cayenne pepper
- 2 c Masa harina
- 4 qt Water (divided)
- 2 c Crushed tomatoes
- 1/2 lb Process American cheese; cut
- -in small cube
- 3 lb Cooked; cubed chicken
Directions
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.
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.
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