Chicken enchilada soup
Chicken enchilada soup
Ingredients/Components
- water - 4 qt
- vegetable oil - 1/2 c
- chili powder - 2 tsp
- ground cumin - 2 tsp
- crushed tomatoes - 2 c
- cayenne pepper - 1/2 tsp
- cooked cubed chicken - 3 lb
- masa harina - 2 c
- yellow onion, diced - 3 c
- granulated garlic - 2 tsp
- pico de gallo - 1 c
- granulated chicken bouillon - 1/4 c
- Velveeta cheese, cut into small cubes - 1/2 lb
- Saut?©, stirring occasionally, until onions are tender
- corn tortillas, cut into strips and deep fried - 1 doz
How to make chicken enchilada soup:
In a large (2 gallon) stockpot over medium heat, combine oil, chicken base, diced onion, cumin, chili powder, garlic and cayenne pepper. Saut?©, stirring occasionally, until onions are tender. Place masa harina in a large saucepan over low-medium heat. Gradually add 1 quart of water, stirring constantly, to blend and remove lumps. Add masa harina mixture to onions and bring to a boil. Reduce heat and simmer mixture 2 to 3 minutes, stirring constantly to eliminate the raw taste of the masa. Add remaining water to stockpot. Add tomatoes and allow mixture to return to a boil. Reduce heat to low and add cheese. Continue to simmer, stirring occasionally, until cheese melts. Remove from heat and add chicken. Ladle into serving bowls.Topping:2 to 3 c. grated Cheddar cheese1 c. pico de gallo1 doz. corn tortillas, cut into strips and deep fried Pile Cheddar cheese in center of soup. Place about a tablespoon of pico de gallo into the cheese and sprinkle the soup with tortilla chips. Yields 5 quarts of soup.Recipe categories: Lunch/snacks, Soups & stews, Main dish.
Rating:
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