Chicken Enchilada Soup
1/2 Cup Vegetable oil
1/4 Cup Chicken base
3 Cup diced Yellow Onions
2 teaspoon ground Cumin
2 teaspoon Chili Powder
2 teaspoon granulated Garlic
1/2 teaspoon Cayenne pepper
2 Cup Masa Harina
4 quart Water (divided)
2 Cup crushed Tomatoes
1/2 pound processed American cheese, cut in small cube
3 pound cooked, cubed chicken
are soft and clear, about 5 minutes In another container, combine Masa
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.