Chicken Enchilada Soup
1/2 cup Vegetable oil
1/4 cup Chicken base (can use Herb Ox chicken bouillon granules - 1/4 tsp. in 1/4 cup water)
3 cups diced Yellow Onions
2 tsp. ground Cumin
2 tsp. Chili Powder
2 tsp. granulated Garlic
1/2 tsp. Cayenne pepper
2 cups Masa Harina
4 quarts Water (divided)
2 cups crushed Tomatoes
1/2 lb. processed American cheese, cut in small cubes
3 lb. cooked, cubed chicken
1. In large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear, about 5 minutes.
2.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.
3. Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally.
4. Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2 gallons or 16−20 servings.