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Chicken Enchilada Soup

A mexican recipe for Chicken Enchilada Soup, made with Vegetable Oil, Chicken Base, Yellow Onions, Chili Powder, and Granulated Garlic. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/2 cup
• 1/4 cup
• 3 cup
• 2 tsp
• 2 tsp
• 1/2 tsp
• 2 cup
• 1/2 lb
• 3 lb

Method (preview)

1. 1

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

2. 2

   In another container, combine masa harina with 1 quart water. Stir until all lumps dissolve. Add to sauteed onions, bring to boil.

3. 3

   Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from masa harina.

4. 4

   Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally.

5. 5

   Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2 gallons or 16-20 servings.