Chicken Enchilada Soup
From Chili's Bar & Grill
1/4 cup olive oil or vegetable oil
2 tablespoons chicken base
1 1/2 cups yellow onions finely diced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon granulated garlic
1/4 teaspoon cayenne pepper
Salt to taste
Freshly ground pepper to taste
1 cup masa harina
2 quarts water divided
1 14 1/2-ounce can crushed tomatoes with puree, juice and all
1/2 pound sharp cheddar cheese cubed
1 1/2 pounds cooked chicken cubed
1 package kraft finely shredded mexican four cheese as garnish
Tortilla chip as garnish
Salsa as garnish
Chicken base is a paste like substance sold in a jar, usually
located with the bullion cubes. The brand name I use is
"Better Than Bullion".
Masa Harina is a corn flour that can be found in most larger
grocery chain stores, or in local ethnic stores.
In a bowl, with a whip, stir the masa harina into 1 quart of
water. Add a little masa harina at a time while
whiping to avoid lumps. Whip until all lumps
dissolve. Set aside.
In a large pot, place oil, chicken base, diced onion, cumin,
chili powder, granulated garlic, cayenne pepper, salt and pepper
Saute until onions are soft and clear, about 5 mins.
Whip the masa harina mixture and add to the sauted onions and
spices. Bring to a boil, stirring constantly. This mixture
will become very thick. Once the mixture starts to bubble,
continue cooking for 3 minutes, stirring constantly. This
will eliminate any raw taste from the masa harina.
Add remaining 1 quart of water to pot. If you cooked your
chicken by boiling it, add 1 quart of the broth instead of
water. Add the can of crushed tomtoes, juice and
all, Let the mixture return to boil, stirring
occasionally.
Put on low heat and simmer for 1 hour.
Add cheddar cheese to the soup. Cook, stiring
occasionally, until cheese melts.
Add cooked, cubed chicken, heat through.
When serving, garnish with Kraft finely shredded Mexican four
cheese mixture and tortilla chips. If desired, add a small
dollop of salsa.