21
Jul
Cook until all ingredients are heated through stirring occasionally. Add chipotle peppers hominy green chilies diced tomatoes and shredded chicken.
Cook until the soup has heated.
Chilis chicken tortilla soup recipe. Add chicken broth. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onion garlic and broth.
Add remaining water enchilada sauce cheese and spices to pot and bring mixture to a boil. Shred the chicken into small bite size pieces and add it to the pot. CHILIS RESTAURANT CHICKEN TORTILLA SOUP 14 cup vegetable oil 18 cup chicken base found with chicken bouillon 1 12 cups diced yellow onions 1 tsp ground cumin 1 tsp chili powder 1 tsp granulated or minced garlic 14 tsp cayenne pepper 1 cup Masa Harina found with flour at grocery store 2 quarts water divided use 1 can crushed tomatoes.
In a separate bowl mix 1 tablespoon cornstarch with 1 tablespoon of water then pour into soup. If you accidentally make it too thick just add a little milk to thin it out. In a pitcher or large measuring cup combine masa harina with water.
Stir until all lumps dissolve. In a large pot combine the oil chicken base onions cumin chili powder granulated garlic salt and cayenne. Cook stirring occasionally until onions.
Sauté for about 1 minute stirring constantly then add chicken stock. Add chipotle peppers hominy green chilies diced tomatoes and shredded chicken. Cook until the soup has heated.
In a large saucepan combine the first 12 ingredients. Bring to a boil. Cover and simmer for 1 hour.
Cook 10 minutes longer. Add all of the shredded chicken to the Chilis chicken enchilada soup. Reduce heat and simmer soup on low heat for 30-40 minutes.
Chilis chicken enchilada soup will thicken quite a bit as it cooks. Add chicken and continue cooking until chicken is done about 5-7 minutes. Add tomatoes with juice broth green chilies corn beans lime juice cumin and chili powder.
Bring to boil reduce heat and simmer about 10-15 minutes. Serve soup topped with. In a medium sauce pot over a medium heat add oil garlic and onion.
Cook until onion starts to become translucent. Add tomatoes green chiles black beans corn salt pepper oregano cumin and chili powder. Cook until all ingredients are heated through stirring occasionally.
Heat the olive oil in a medium saute pan over MEDIUM-HIGH heat. Add the diced onion and saute for 4 to 5 minutes or until the onion is translucent. Stir in the minced garlic and continue.