| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Mexican | Mexican, Soups & ste, Copycat | 16 | Servings |
INGREDIENTS
| 1/2 | c | Vegetable oil |
| 1/4 | c | Chicken base |
| 3 | c | Diced yellow onions |
| 2 | ts | Ground cumin |
| 2 | ts | Chili powder |
| 2 | ts | Granulated garlic |
| 1/2 | ts | Cayenne pepper |
| 2 | c | Masa harina |
| 4 | qt | Water (divided) |
| 2 | c | Crushed tomatoes |
| 1/2 | lb | Process American cheese; cut in small cube |
| 3 | lb | Cooked; cubed chicken |
INSTRUCTIONS
In large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear, about 5 minutes 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. 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. NOTE: Recipe can be halved. Recipe by: Chili's Posted to TNT - Prodigy's Recipe Exchange Newsletter by Aquasea221@aol.com on Jul 24, 1997
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