CHILI'S CHICKEN ENCHILADA SOUP

prep time:: 60 min
total time:: 1 hr

Serving size: 16

ingredients

1/2 C vegetable oil
1/4 C chicken bouillon -- granulated
3 C onions -- diced
2 tsp ground cumin
2 tsp chili powder
2 tsp granulated garlic
1/2 tsp cayenne pepper
2 C masa harina
4 quart water -- divided
2 C crushed tomatoes
1/2 lbs processed American cheese -- cut in 1" cubes
3 lbs chicken -- cubed, cooked

directions

In a 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. Makes 1 1/2 gallons or 16-20 servings. Serve with tortilla chips.

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Per Serving (excluding unknown items): 323 Calories; 22g Fat (59.9% calories from fat); 16g Protein; 17g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 322mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 Vegetable; 3 Fat.

NOTES : Can easily half this recipe.

Source: Cathy