Chili’s Chicken Enchilada Soup – The Ingredients:

• 1/4 cup chicken base
• 1/2 cup vegetable oil
• 3 cups diced yellow onions
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1/2 teaspoon cayenne pepper
• 2 teaspoons granulated garlic
• 2 cups Masa Harina (Mexican flour)
• 2 cups crushed tomatoes
• 4 quarts water (separated into 1 and 3 quart amounts)
• 3 pounds cooked, cubed chicken breast
• 1/2 pound processed American or Velveeta cheese, cut into small cubes
• Shredded Mexican cheese, fresh pico de gallo, and crunchy tortilla strips

Chili’s Chicken Enchilada Soup – The Process:

1. In large pot, combine oil, chicken base, onion, and spices. Saute until onions are soft and clear (about 5 minutes).
2. In a mixing bowl, combine Masa Harina with 1 quart water. Stir until all lumps dissolve.
3. Add Masa Harina “rue” to sauteed onions, bring to a boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina.
4. Add tomatoes and remaining 3 quarts water to pot. Let mixture return to boil stirring occasionally.
5. Add American cheese (or Velveeta) to soup. Cook, stirring occasionally, until cheese melts.
6. Add chicken; heat through.
7. Ladel into BIG soup bowls.
8. Top with mixed cheese shreds, pico de gallo, and tortilla strips.
9. Enjoy your Chili’s Enchilada Soup!