Post by Granny Smith on Apr 5, 2008 21:12:46 GMT -5
Chili’s Chicken Enchilada Soup
contributed by riverwalk
½ c vegetable oil
¼ c chicken base
3 c diced yellow onions
2 tsp ground cumin
2 tsp chili powder
2 tsp granulated garlic
½ tsp cayenne pepper
2 cups masa harina
4 qts water, divided
2 c crushed tomatoes
½ lb Velveeta cheese, cubed
3 lbs boneless chicken breasts, cooked and shredded
Garnish – cheddar cheese, tortilla chips and Pico de Gallo
1. In large pot, place oil, chicken base, onions and spices. Sauté until onions are soft and clear, about 5 minutes.
2. In another container, combine masa harina with 1 quart water. Stir until all lumps dissolve. Add to sautéed onions and bring to boil. Cook an additional 2 -3 minutes, stirring constantly.
3. Add remaining water to pot. Add tomatoes and return to a boil, stirring occasionally.
Add cheese and stir until it melts. Add chicken, heat and serve.
4. Garnish with shredded cheddar cheese, crumbled tortilla chips and Pico de Gallo.
Serves 16 – 20
contributed by riverwalk
½ c vegetable oil
¼ c chicken base
3 c diced yellow onions
2 tsp ground cumin
2 tsp chili powder
2 tsp granulated garlic
½ tsp cayenne pepper
2 cups masa harina
4 qts water, divided
2 c crushed tomatoes
½ lb Velveeta cheese, cubed
3 lbs boneless chicken breasts, cooked and shredded
Garnish – cheddar cheese, tortilla chips and Pico de Gallo
1. In large pot, place oil, chicken base, onions and spices. Sauté until onions are soft and clear, about 5 minutes.
2. In another container, combine masa harina with 1 quart water. Stir until all lumps dissolve. Add to sautéed onions and bring to boil. Cook an additional 2 -3 minutes, stirring constantly.
3. Add remaining water to pot. Add tomatoes and return to a boil, stirring occasionally.
Add cheese and stir until it melts. Add chicken, heat and serve.
4. Garnish with shredded cheddar cheese, crumbled tortilla chips and Pico de Gallo.
Serves 16 – 20