Title: Chili's Chicken Enchilada Soup
Categories: Mexican Soup Fake
Yield: 16 Servings

1/2	c	Vegetable oil
1/4	c	Chicken base
3	c	Diced yellow onions
2	ts	Ground cumin
2	ts	Chili powder
2	ts	Granulated garlic
1/2	ts	Cayenne pepper
2	c	Masa harina
4	qt	Water (divided)
2	c	Crushed tomatoes
1/2	lb	Process american cheese; cut in small cube
3	lb	Cooked; cubed chicken

In large pot, place oil, chicken base, onion and spices. Saute 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 sauteed 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. NOTE: Recipe can be halved.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Chili's

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