Chicken Enchilada Soup
Print This Recipe
INGREDIENTS 1/2 cup vegetable oil
1/4 cup chicken base
3 cups onions, diced
2 teaspoons ground cumin
2 teaspoons granulated garlic
1/2 teaspoon cayenne pepper
2 cups Masa Harina
4 quarts water, divided
2 cups crushed tomatoes
1/2 pound processed American cheese, cut in small cubes
3 pounds cooked, cubed chickenIn a 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 a boil. Once mixture starts to bubble, continue cooking 2 to 3 minutes, stirring constantly. (This will eliminate any raw taste from the Masa Harina).
Add remaining 3 quarts of water to the pot. Add tomatoes; let mixture return to the 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 servings