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Full Online Book HomeLearning KitchenSoups - Chili's Grill And Bar Chicken Enchilada Soup
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Soups - Chili's Grill And Bar Chicken Enchilada Soup Post by :ngangoli Category :Learning Kitchen Author :Unknown Date :March 2012 Read :702

Click below to download : Soups - Chili's Grill And Bar Chicken Enchilada Soup (Format : PDF)

Soups - Chili's Grill And Bar Chicken Enchilada Soup

1/2 cup vegetable oil
1/4 cup chicken base
3 cups diced yellow onions
2 tsp. ground cumin
2 tsp. chili powder
2 tsp. granulated garlic
1/2 tsp. cayenne pepper
2 cups masa harina
4 quarts water (divided)
2 cups crushed tomatoes
1/2 pound process American cheese, cut in small cubes
3 pounds cooked, cubed chicken


In large pot, put oil, chicken base, onion and spices. Sauté until onions are soft and clear, 5 minutes.

In anothercontainer, combine masa harina with 1 quart water. Stir until all lumps dissolve. Add to sautéed onions; bring to boil. Once mixture starts to bubble, cook 2 to 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 and chicken to soup. Cook, stirring, until cheese is melted and soup in heated through.
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1 tablespoon vegetable oil 1 lb. of chicken breast fillets (approx. 3 fillets) 1/2 cup diced onion 1 clove garlic, pressed 4 cups chicken broth 1 cup masa harina 3 cups water 1 cup enchilada sauce 16 ounces Velveeta 1 teaspoon salt 1 teaspoon chili powder 1/2 teaspoon cumin Garnish: shredded cheddar cheese crumbled corn tortilla chips pico de gallo Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside. Add onions and garlic to pot and sauté over medium heat for about 2
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