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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Chili's Chicken Enchilada Soup Recipe

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This recipe for Chili's Chicken Enchilada Soup is from The Edgeman (Cunningham) Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup Vegetable oil
1/4 cup Chicken base
3 cups diced Yellow Onions
2 tsp. ground Cumin
2 tsp. Chili Powder
2 tsp. granulated Garlic
1/2 tsp. Cayenne pepper
2 cups Masa Harina
4 quarts Water (divided)
2 cups crushed Tomatoes
1/2 lb. processed American cheese, cut in small cube
3 lb. cooked, cubed chicken
Directions:
Directions:
In large pot, place oil, chicken base, onion and spices. Saut until onions are soft and clear, about 5 minutes In another container, combine Masa
Harina with 1 quart water. Stir until all lumps dissolve. Add to sauted onions, bring to boil. 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. Add tomatoes; let mixture
return to boil stirring occasionally. Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2
gallons or 16−20 servings.
Number Of Servings:
Number Of Servings:
16-20
Preparation Time:
Preparation Time:
30-45 min.

 

 

 

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