Chilis Chicken
Enchilada Soup

Serves 16-20

Ingredients

  • 1/2 Cups vegetable oil
  • 1/4 Cups 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 quartts water, divided
  • 2 Cups crushed tomatoes
  • 1/2 pound Velveeta cheese, cubed
  • 3 pounds boneless, chicken breasts, cooked and shredded

Directions

In large pot, place oil, chicken base, onion and spices. Sauté until onions are soft and clear, about 5 minutes

In another container: Combine masa with 1 quart water. Stir until all lumps dissolve and add to sautéed onions. Bring to boil

Cook an additional 2-3 minutes, stirring constantly.

Add remaining water and tomatoes to pot and return to a boil, stirring occasionally

Add cheese and stir until it melts

Add chicken

Heat and serve.

Garnish with shredded cheddar cheese, crumbled tortilla chips, and salsa.

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