Chili's Chicken Enchilada Soup

35 minutes Prep: 20 minutes Cook: 15 minutes

253 calories per serving view nutrition facts

20 servings suggest servings

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Ingredients

1/2	cup	vegetable oil
1/4	cup	chicken broth
3	cups	onions	yellow, diced
2	teaspoons	cumin	ground
2	teaspoons	chili powder
2	teaspoons	garlic	granulated
1/2	teaspoon	cayenne pepper
2	cups	masa harina
4	quarts	water	divided
2	cups	tomatoes	crushed
1/2	pound	american cheese	process, cut in small cube
3	pounds	chicken	cooked, cubed

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 sautéed 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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Nutrition Facts

Serving Size 131g

Amount per Serving

Calories 253 58% of calories from fat

	% Daily Value*
Total Fat 16.0g	25%
Saturated Fat 4.0g	21%
Trans Fat 0.0g
Cholesterol 65mg	22%
Sodium 227mg	9%
Total Carbohydrate 5.0g	2%
Dietary Fiber 1.0g	3%
Sugars 2.0g
Protein 22.0g	43%

Vitamin A	7%		Vitamin C	7%
Calcium	9%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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