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  • #8363
    lucky
    Moderator

    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.

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