Chilis Chicken Enchilada Soup

16 Servings

Try this Chilis Chicken Enchilada Soup recipe, or post your own recipe for Chilis Chicken Enchilada Soup

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Chilis Chicken Enchilada Soup Ingredients

1/2 c Vegetable oil	1/2 ts Cayenne pepper
1/4 c Chicken base	2 c Masa harina
3 c Diced yellow onions	4 qt Water (divided)
2 ts Ground cumin	2 c Crushed tomatoes
2 ts Chili powder	1/2 lb Process American cheese; cut
2 ts Granulated garlic	3 lb Cooked; cubed chicken

Instructions for Chilis Chicken Enchilada Soup

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: Chilis Posted to TNT - Prodigys Recipe Exchange Newsletter by Aquasea221@aol.com on Jul 24, 1997

Main Ingredient: ChickenCuisine: Mexican