Chicken Enchilada Soup
Ingredients
- 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 (Mexican flour)
- 4 quarts water (divided into 1 and 3)
- 2 cups crushed tomatoes
- 1/2 pound processed American cheese, cubed
- 3 pounds cooked chicken, pieced
- pico de gallo, mixed cheese shreds, and crunchy tortilla strips, to taste
Preparation
- Combine oil, chicken base, onion, and spices in a large pot. Saute until onions are soft and clear, about 5 minutes.
- In a large mixing bowl, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add to sauteed onions, bring to a boil. Once mixture starts to bubble, continue cooking for 2-3 minutes, stirring constantly.
- Add remaining 3 quarts of water and crushed tomatoes. Let mixture return to a boil, stirring occasionally.
- Add American cheese and chicken. Reduce heat and simmer to desired consistency.
- Serve in large bowls. Top with mixed cheese shreds, pico, and tortilla strips.