Chili’s Chicken Enchilada Soup

Ingredients

• 1/2 cup vegetable oil
• 1/4 cup chicken base
• 3 cups diced yellow onions
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 2 teaspoons granulated garlic
• 1/2 teaspoon cayenne pepper
• 2 cups masa harina
• 4 qts. water, divided
• 2 cups crushed tomatoes
• 1/2 lb. Velveeta cheese, cubed
• 3 lbs. boneless, chicken breasts, cooked and shredded
• Garnish - cheddar cheese, tortilla chips, and Pico de Gallo

Procedures

1. In large pot, place oil, chicken base, onion 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 sautéedonions 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 itmelts. Add chicken; heat and serve.
4. Garnish with shredded cheddar cheese, crumbled tortilla chips, and Pico de Gallo.

Serves 16-20