Chilis Chicken Enchilada Soup

      Chili's Chicken Enchilada Soup
  Recipe By     : Chili's
  Serving Size  : 16   Preparation Time :0:00
  Categories    : Mexican                          Soups & Stews
                  Copycat
    Amount  Measure       Ingredient -- Preparation Method
  --------  ------------  --------------------------------
       1/2  Cup           vegetable oil
       1/4  Cup           chicken base
     3      Cups          diced yellow onions
     2      Teaspoons     ground cumin
     2      Teaspoons     chili powder
     2      Teaspoons     granulated garlic
       1/2  Teaspoon      cayenne pepper
     2      Cups          masa harina
     4      Quarts        water (divided)
     2      Cups          crushed tomatoes
       1/2  Pound         process American cheese, cut in small cube
     3      Pounds        cooked, cubed chicken

  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.