Chilis Chicken Enchilada Soup
1/2 C. vegetable oil
1/4 C. chicken base
3 C. diced yellow onions
2 t. ground cumin
2 t. chili powder
2 t. granulated garlic
1/2 t. cayenne pepper
2 C. masa harina
4 qts. water, divided
2 C. crushed tomatoes
1/2 lb. Velveeta cheese, cubed
3 lbs. boneless, chicken breasts, cooked and shredded
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 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.
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.
Garnish with shredded cheddar cheese, crumbled tortilla chips, and salsa.
Serves 16-20.
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