So not a Shawna thing. . .

Not to be critical of anyone else that does this. . . but I so do NOT put recipes on my blog. Maybe it's because I don't EVER cook? I am shamed to say I have become a go out to eat girl practically every night. . . but several people wanted this recipe and I don't know if people reread comments after posting one?... so I figured I would have to post it on the actual blog rather than the comment section. . .

Chili's Chicken Enchilada Soup Ingredients:

-1. 1/2 cup vegetable oil
-1. 1/4 cup chicken base
-1. 3 cups diced yellow onions
-1. 2 teaspoons ground cumin
-1. 2 teaspoons chili powder
-1. 2 teaspoons granulated garlic
-1. 1/2 teaspoon cayenne pepper
-1. 2 cups Masa Harina (Mexican flour)
-1. 4 quarts water (divided)
-1. 2 cups crushed tomatoes
-1. 1/2 pound processed American cheese (Velveeta works great!), cut into small cubes
-1. 3 pounds cooked, cubed chicken breast
-1. Mixed cheese shreds, fresh pico de gallo, and crunchy tortilla strips

Chili's Chicken Enchilada Soup Directions:

-1. - In large pot, combine oil, chicken base, onion, and spices. Saute until onions are soft and clear (about 5 minutes).
-1. - In a mixing bowl, combine Masa Harina with 1 quart water. Stir until all lumps dissolve.
-1. - Add Masa Harina "rue" to sauteed onions, bring to a boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina.
-1. - Add tomatoes and remaining 3 quarts water to pot. Let mixture return to boil stirring occasionally.
-1. - Add American cheese (or Velveeta) to soup. Cook, stirring occasionally, until cheese melts.
-1. - Add chicken; heat through.
-1. - Ladel into BIG ;) soup bowls.
-1. - Top with mixed cheese shreds, pico de gallo, and tortilla strips.


We 1/2 the recipe and still had leftovers. If you don't- I hope you have a dang big pot! Enjoy-- Happy Halloween!!

Oh and Yes-- Tate and Randi you are both wrong. We watched the movie "The Haunting of Molly Hartley."