Chilis chicken enchalada soup

Name: Chilis chicken enchalada soup
Total time: 60 s
Yield: 10 servings
Cuisine: American
Ingredients: 1/2 cup Vegetable oil; 1/2 cup Chicken base; 3 cup Yellow onion diced; 2 tsp Ground cumin; 2 tsp Garlic powder; 1/2 tsp Cayenne pepper; 2 cup Mesa harina (mexican flour used to make corn tortillas); 4 quart Water; 2 cup Crushed tomatoes; 1/2 lb Processed american cheese (valveeta) cut into small cubes; 3 lb Cooked shredded chicken; 1 (toppings: cheese shredded, pico de gallo, tortilla strips)

kaylove12309 @cook_3484575

Very delicious and full of flavor! :-)

kaylove12309 @cook_3484575

Very delicious and full of flavor! :-)

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Ingredients

1 minute

10 servings

1/2 cupVegetable oil
1/2 cupChicken base
3 cupYellow onion diced
2 tspGround cumin
2 tspGarlic powder
1/2 tspCayenne pepper
2 cupMesa harina (mexican flour used to make corn tortillas)
4 quartWater
2 cupCrushed tomatoes
1/2 lbProcessed american cheese (valveeta) cut into small cubes
3 lbCooked shredded chicken
1(toppings: cheese shredded, pico de gallo, tortilla strips)

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Steps

1 minute

1

In a large pot combine oil, chicken base, onion and spices saute until onions are soft and clear
2

In a medium mixing bowl combine mesa harina with 1 quart water stir until lumps dissolve
3

Add mesa to onions bring to a boil mixture will start to boil and get thick stir constantly at this point to eliminate the raw taste in the mesa.
4

Add remaining 3 quarts of water and tomatoes stir and let mixture return to boil stirring occasionally.
5

Add cheese cubes and stir until melted
6

Stir in shredded chicken
7

Serve with toppings and enjoy :)