Chili's Chicken Enchilada Soup
Yield
20 servingsPrep
20 minCook
15 minReady
35 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable oil
|
|
| ¼ | cup |
chicken broth
|
|
| 3 | cups |
onions
yellow, diced |
|
| 2 | teaspoons |
cumin
ground |
|
| 2 | teaspoons |
chili powder
|
|
| 2 | teaspoons |
garlic
granulated |
|
| ½ | teaspoon |
cayenne pepper
|
|
| 2 | cups |
masa harina
|
* |
| 4 | quarts |
water
divided |
*
|
| 2 | cups |
tomatoes
crushed |
|
| ½ | pound |
american cheese
process, cut in small cube |
|
| 3 | pounds |
chicken
cooked, cubed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable oil
|
|
| 59 | ml |
chicken broth
|
|
| 7.1E+2 | ml |
onions
yellow, diced |
|
| 1E+1 | ml |
cumin
ground |
|
| 1E+1 | ml |
chili powder
|
|
| 1E+1 | ml |
garlic
granulated |
|
| 2.5 | ml |
cayenne pepper
|
|
| 473 | ml |
masa harina
|
* |
| 4 | quarts |
water
divided |
*
|
| 473 | ml |
tomatoes
crushed |
|
| 226.8 | g |
american cheese
process, cut in small cube |
|
| 1.4 | kg |
chicken
cooked, cubed |
|
Directions
In large pot, place oil, chicken base, onion and spices.
Sauté 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 1½ gallons or 16 to 20 servings.
NOTE: Recipe can be halved
