6.5 lb. chicken, broiled and shredded

1/2 c. oil

4 c. white onions, diced

7 garlic cloves, diced

25 c. chicken stock

6 1/4 c. masa

12 c. water

1.5 #10 cans of red enchilada sauce

12 c. cheddar cheese

2 T. salt

1/4 c. chili powder

1/4 c. cumin

sour cream, cilantro, avocado (optional garnishes)


Place oil in a big soup pot and cook onions for 10 minutes, then add garlic and cook two minutes longer. Pour chicken stock in with the onions. Meanwhile, whisk together the masa and the 12 cups of water – make sure there are no clumps. Add the mix to the pot along with the enchilada sauce, cheddar cheese, salt, cumin and chili powder. Bring to a boil, then add the shredded chicken. Reduce heat and cook until thickened, about 30 minutes. Garnish with sour cream, cilantro and avocado.