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Free Restaurant Recipes |
Chili's Chicken Enchilada Soup |
1/2 cup Vegetable oil 1/4 cup Chicken base 3 cups diced Yellow Onions 2 teaspoons ground Cumin 2 teaspoons Chili Powder 2 teaspoons granulated Garlic 1/2 teaspoon Cayenne pepper 2 cups Masa Harina 4 quarts Water (divided) 2 cups crushed Tomatoes 1/2 pound processed American cheese, cut in small cubes 3 pounds 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. |
Restaurant Recipes |