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    Chicken Enchilada Soup

    List of Ingredients

    1/2 C. Vegetable oil
    1/4 C. Chicken base
    3 C. diced Yellow Onions
    2 tsp. ground Cumin
    2 tsp. Chili Powder
    2 tsp. granulated Garlic
    1/2 tsp. Cayenne pepper
    2 C. Masa Harina
    4 qt. Water (divided)
    2 C. crushed Tomatoes
    1/2 lb. processed American cheese, cut in small cube
    3 lb. cooked, cubed chicken


    In large pot, place oil, chicken base, onion and spices. Sauté 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 sautéed onions and 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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