Chili's Chicken Enchilada Soup

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  • 1/2 cup(s) vegetable oil
  • 1/4 cup(s) chicken base
  • 3 cup(s) yellow onions diced
  • 2 teaspoon(s) ground cumin
  • 2 teaspoon(s) chili powder
  • 2 teaspoon(s) granulated sugar
  • 1/2 teaspoon(s) cayenne pepper
  • 2 cup(s) masa harina
  • 4 quart(s) water divided
  • 2 cup(s) tomatoes crushed
  • 1/2 pound(s) American cheese cut into small cubes
  • 3 pound(s) chicken


  1. -In large pot place oil, chicken base, onion and spices. Saute 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 sauteed onions, bring to a boil.
  3. -Once mixture starts to bubble, continuing cooking 2 to 3 minutes, stirring constantly. This will eliminate any raw taste from masa harina.
  4. -Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil; stirring occasionally.
  5. -Add cheese to soup. Cook, stirring constantly, until cheese melts. Add chicken and heat through.
April 2012

This recipe is a personal recipe added by tjcavallucci and has not been tested or endorsed by MyRecipes.

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