Chicken Enchilada Soup

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. 

Suggested toppings:

• 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®