Submitted by LOJ
I failed to read the servings before making the recipe, and lo and behold, I made enough soup to serve 16-20 people! So, unless you have 16-20 people to serve, I suggest halving the recipe. I thought the soup was pretty close to Chili’s and definitely worth making again. Here’s the recipe with my adaptations.
1/2 cup Vegetable oil
1/4 cup Chicken base (I used 1/2 chicken stock)
3 cups diced Yellow Onions
2 tsp. ground Cumin
2 tsp. Chili Powder
2 tsp. granulated Garlic (I grated two cloves instead)
1/2 tsp. Cayenne pepper
2 cups Masa Harina (I used 2 1/2 cups)
4 quarts Water (divided)
2 cups crushed Tomatoes
1 can diced chiles (not in original recipe)
1 lb. processed American cheese, cut in small cube (Velveeta)
3 lb. cooked, cubed or shredded 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 sauted 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.