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Chili's Grill and Bar Chicken Enchilada Soup
1/2 C. vegetable oil
1/4 C. chicken base
3 C. diced yellow onions
2 t. ground cumin
2 t. chili powder
2 t. granulated garlic
1/2 t. cayenne pepper
2 C. masa harina
4 quarts water (divided)
2 C. crushed tomatoes
1/2 lb. process American cheese, cut into small cubes
3 lbs. 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 sautéed onions; bring to boil.
Once mixture starts to bubble, continue cooking 2 to 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 to 20 main-dish servings.
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