Just Like Chili's Chicken Enchilada Soup

1/4 cup vegetable oil
1/8 cup chicken stock
1 1/2 cup diced yellow onions
1 tsp ground cumin
2 tsp chili powder
1/4 tsp cayenne pepper
1 tsp garlic powder
1 cup masa harina
2 quarts water
1 cup crushed tomatoes
4 oz sharp cheddar cheese, cut into cubes
1 1/2 lbs diced cooked chicken

You must add the masa harina into the water completely first. If you add the masa harina into the soup directly, it will be difficult to blend in and may be lumpy.

In a large pot, combine the oil, chicken stock, onions, cumin, chili powder, garlic powder and cayenne. Cook, stirring occasionally until onions are soft and translucent, about 5 minutes. In a pitcher (or gravy maker) combine the masa harina with 1 quart of water. Stir (or shake) until all the lumps dissolve. Add to the onions and bring to a boil. Once it starts to bubble, cook for 2 to 3 minutes, stirring constantly. (This will eliminate any raw taste from the masa harina). Stir in the remaining water and he tomatoes. Let the soup return to a boil, stirring occasionally. Add the cheese. Cook, stirring occasionally, until the cheese melts. Add the chicken and heat through.

Serving Size: makes about 10 1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user MEADE1ST.