Chicken Enchilada Soup

Anonymous “reader’s recipe.”

Ingredients:

• 1/2 c. vegetable oil
• 1/4 c. chicken bouillon
• 3 c. onions, chopped
• 1-2 T. cumin
• 1-2 T. chili powder
• 1-2 T. garlic powder
• 2 heaping tsp. red pepper
• 2 c. Masa (harina)
• 4 qt. water
• 3 c. tomatoes, chopped
• 1 (16 oz.) package American cheese, cubed
• 3 c. cubed (or shredded) cooked chicken
• Tortilla Chips, crushed (opt.)

Directions:

1. In large pot, mix oil, chicken bouillon, onion, and spices. 
2. Saute onions 5 minutes. 
3. In medium bowl stir Masa and 1 quart water until lumps dissolve.  (This will remove any raw Masa taste. If it doesn’t, add more spices to taste after the soup has simmered for awhile.) 
4. Add remaining 3 quarts water, chicken, and tomatoes; bring to a boil. 
5. Simmer at least 1/2 hr.  Add cheese stirring until cheese melts. 
6. Serve with crushed tortilla chips. 

Variations: 

1. Omit chicken 
2. Use 8-10 slices American cheese and 8-10 slices Pepper Jack cheese 
3.  Use other types of pasteurized cheeses.