Chili chicken enchilada soup
Chili chicken enchilada soup recipe in the mexican category
Recipe ingredients:
- 1/2 cup vegetable oil
- 1/4 cup chicken base
- 3 cup diced yellow onions
- 2 teaspoon ground cumin
- 2 teaspoon chili powder
- 2 teaspoon granulated garlic
- 1/2 teaspoon cayenne pepper
- 2 cup masa harina
- 4 quart water, divided
- 2 cup crushed tomatoes
- 1/2 pound processed american cheese, cut in small cube
- 3 pound cooked, cubed chicken
Recipe method:
- 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 saute. Add 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.
Tags: chili, chicken, enchilada, soup, recipe, mexican, recipes, cooking