This soup is an "adaptation" of Chili's Grill and Bar Chicken Enchilada Soup (which I LOVE!). The original recipe will make 1 1/2 GALLONS! I've scaled it down to about a half gallon.
The carbs in this soup come mainly from the "Masa Harina" (Corn Flour) which is used as a thickener. If you want, you can reduce the carbs by substituting 2 cups of sour cream for the masa.
1 1/2 - 2 lbs. Chicken (cooked, cubed)
2 tablespoons Vegetable Oil
3 tablespoons Chicken Base (A paste, available at Smart-N-Final)
1 cup Yellow Onion (diced)
1 teasespoon Ground Cumin
1 teaspoon Chili Powder
2 tablespoon Garlic (crushed)
1/2 teaspoon Cayenne Pepper
1/3 cup Masa Harina
2 quarts Water
1 14 oz. can Crushed Tomatoes
10 oz. Monterey Jack or Cheedar Jack cheese (shredded)
- PAR-BOIL the Chicken. Put the chicken in a large pot with the 2 quarts of water. Bring to boil over medium-high heat. Let the chicken boil for about 15 minutes or until no blood leaks out when pierced with a fork or until no pink is left inside.
- While waiting for the chicken to cook, chop the onion, and place in a bowl with the Chicken Base, Cumin, Chili Powder, & crushed Garlic.
- When the chicken is done, remove, saving the water for later.
- Cut the chicken in to cubes and set aside.
- In large pot, head the vegetable oil over medium heat. When ready, add the chicken base, onion and spices. Saute until onions are soft and clear, about 5-10 minutes.
- In another container, combine masa harina with 1 quart water. Stir until all lumps dissolve. Add to sautéed onions; bring to boil.
- Once mixture starts to bubble, continue cooking 2 to 3 minutes, stirring constantly. This will eliminate any raw taste from masa harina.
- Add remaining quart of water to pot. Add tomatoes and chicken and let mixture return to boil, stirring occasionally.
- After soup boils for about 5 minutes, reduce heat to medium and add the cheese. Cook, stirring occasionally, until cheese melts.
- Serve hot, topped with shredded cheese and/or tortilla strips and Pica de Gallo.