Smokey Chicken Enchilada Soup

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mason bbq

Criselda Miller from Mason’s High Country BBQ in Fairplay shows us how to make Smokey Chicken Enchilada Soup and a “Happy Bear.”

Smokey Chicken Enchilada Soup

1/2 cup vegetable oil
1/4 cup chicken base
3 cups diced yellow onions
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons granulated garlic
1/2 teaspoon cayenne pepper
2 cups Masa Harina (Mexican flour)
4 quarts water (divided into 1 and 3)
2 cups crushed tomatoes
1/2 pound processed American cheese, cubed
3 pounds cooked chicken, pieced
pico de gallo, mixed cheese shreds, and crunchy tortilla strips, to taste

Combine oil, chicken base, onion, and spices in a large pot.
Saute until onions are soft and clear, about 5 minutes.
In a large mixing bowl, combine Masa Harina with 1 quart water. Stir until all lumps dissolve.
Add to sauteed onions, bring to a boil.
Once mixture starts to bubble, continue cooking for 2-3 minutes, stirring constantly.

Happy Bear

Sweet Potato

Cinnamon Ice Cream

Whip Cream

Pumpkin Spice Mix

Crushed Cookies

Bake Sweet Potato for 2-21/2 hours til super soft. Serve hot with toppings



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