Chicken enchilada soup

This is based on a soup served at the restaurant chain Chili's. I found the recipe on the web somewhere and proceeded to tinker with it, and now it's quite changed from the original recipe and, I think, just about right.

• 2 tbsp vegetable oil
• 1 medium onion, chopped medium
• 1 tsp ground cumin
• 1 tsp granulated garlic
• 1 tsp chili powder (or to taste)
• 1 cup masa harina
• 2 quarts (8 cups) chicken broth
• 14.5 oz can crushed tomatoes
• 2 cups chopped cooked chicken
• 8 oz. sharp or extra-sharp cheddar cheese, grated
• salt and freshly ground black pepper to taste

In large pot, heat oil over medium heat. Add chopped onion, cumin, garlic, chili powder, and a little salt, and sauté until the onion is translucent, about 5 minutes.

While the onion is sautéing, combine masa harina with 1 quart (4 cups) chicken broth in a large bowl. Add to the pot with the onion, and bring to a boil. Reduce to a simmer and cook for 2 to 3 minutes, stirring constantly, until thickened.

Add the remaining chicken broth and whisk to combine; return to a simmer on low heat. Add the chicken and crushed tomatoes and cook until heated through. Add the cheese in several handfuls, whisking after each handful so that it melts and doesn’t clump. When the cheese is melted, remove the soup from the heat. Taste and adjust seasoning with salt and pepper (and more chili powder if you like it hotter). Serve with tortilla chips

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Last updated 10 December 2009.
All text and photographs © George Mitchell and Margaret Johnston, unless otherwise noted
Comments, questions, suggestions to margaret@lonelymountain.net.