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Grill And Bar Chicken Enchilada Soup

This Chili's Grill And Bar Chicken Enchilada Soup recipe uses Vegetable Oil, Chicken Base, Diced Yellow Onions, Ground Cumin, and Chili Powder. Serves 20. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

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

Method (preview)

1. 1

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

2. 2

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

3. 3

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

4. 4

   Add cheese to soup. Cook, stirring occasionally, until cheese melts. Add chicken; heat through. Makes 11/2 gallons or 16 to 20 main-dish servings.

5. 5

   Posted to MC-Recipe Digest V1 #, converted by MM_Buster v2.0l.

6. 6

   Converted by MC_Buster.

7. 7

   Contributed to the FareShare Gazette by Robert; 14 April 2002. www.fareshare.net