Chili’s Chicken Enchilada Soup Recipe

Chili’s Chicken Enchilada Soup Recipe

Ingredients:

1/2 c of oil (vegetable oil)
1/4 c of base (chicken)
1/2 tsp of cayenne pepper
3 c of diced onions (yellow)
2 tsps of cumin (ground)
2 tsps of garlic (granulated)
2 c of flour (Masa Harina)
2 tsps of chili powder
16 c of water
2 c of tomatoes; crushed
1/2 lb of processed cheese (American); cut into small cubes
3 lbs of chicken (cooked); cubed

Instructions:

Place the oil, base, spices, and onion on a pot; saute till onions become translucent and tender, about five mins. Combine flour with four cups of water; stir thoroughly till blended well and add onto the pot. Let it boil and continue to cook for 2 to 3 mins, stir constantly.

Add the remaining twelve cups of water and tomatoes then let it boil again; stir frequently. Add the cheese and stir occasionally till cheese has milted. Add the chicken and let it heat thoroughly.

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