Chicken Enchilada Soup
1/2 C Vegetable Oil
1/4 C Chicken Base
3 C Diced Yellow Onions
2 tsp Ground Cumin
2 tsp Chili Powder
2 tsp Minced Garlic
1/2 tsp Cayenne Pepper
2 C Masa Harina
4 Quarts Water (divided)
2 C Crushed Tomatoes
1 lb processed American Cheese cut in small cubes (like Velveeta®)
3 lbs cooked, cubed chicken
In large pot (I used a 12” Dutch Oven), 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 (kinda paste like). Add to sautéed onions and bring to boil (ok so not really a boil more like poofs of steam). Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina. Add remaining 3 quarts water to pot stir to incorporate the paste and water. Add tomatoes; let mixture return to boil stirring occasionally.
Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through. I made this rather early in the afternoon it goes together quite quickly - so once I got every thing together I poured this in to my Crock Pot and set it on warm so that the flavors could blend and simmer all day. Amazing!!!
Makes 1 1/2 gallons or 16-20 servings.
Please note you MUST mix in the Masa Harina into 1 quart of water completely. If you add the masa harina into the soup directly it will be difficult to mix in and may be lumpy.
- Corn tortilla strips (spray a cookie sheet with cooking spray, cut corn tortillas into thin strips and place on baking sheet, spray the tops with more cooking spray and sprinkle with salt, Bake at 350° till lightly browned and crisp)
- Sour Cream
- Shredded cheese
This tastes a lot like the Chicken Tortilla soup from Chili's®