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  • Chicken Enchilada Soup, Chili's

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    Chicken Enchilada Soup, Chili's
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 Tbsp. vegetable oil * see note
    • 2 Tbsp. chicken base
    • 1 1/2 c. diced onion
    • 4 ounce minced green chiles *Betsy's addition
    • 1 tsp grnd cumin
    • 2 tsp chili pwdr ** see note
    • 1 tsp chopped garlic
    • 1/4 tsp cayenne pepper
    • 1 c. masa harina
    • 8 c. water divided
    • 1 c. crushed tomatoes
    • 4 ounce Velveeta Light cut in small cube
    • 1 1/2 lb boned and skinned chicken breast halves cooked and cubed

    Directions

    1. *Original called for 1/2 c. oil.
    2. **Original called for 1 tsp chili pwdr
    3. In large pot, place oil, chicken base, onion, chiles, and spices. Saute/fry till onions are soft and clear, about 5 min.
    4. In another container, combine masa harina with 2 c. water. Stir till all lumps dissolve. Add in to sauteed onions, bring to boil.
    5. Once mix starts to bubble, continue cooking 2-3 min, stirring constantly. This will eliminate any raw taste from masa harina.
    6. Add in remaining 6 c. water to pot. Add in tomatoes; let mix return to boil stirring occasionally.
    7. Add in cheese to soup. Cook stirring occasionally, till cheese melts. Add in chicken; heat through.
    8. Made this for dinner and it was great. I lowered the fat content some, added some green chiles, doubled the chili pwdr, and, since I didn't have the crushed tomatoes, I took a 14.5 ounce can of diced fire-roasted tomatoes and pulsed them in the food processor.
    9. I've never tasted the original, but this was really good.

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