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Kickin’ Chicken Enchilada Soup (with Jalapeño Dust)

In large pot, place oil, chicken base, onion and Jalapeño Dust. Sauté until onions are soft and clear, about 5 minutes. In another container, combine masa with 1 quart water. Stir until all lumps dissolve. Add to sautéed onions and bring to boil. Cook an additional 2-3 minutes, stirring constantly.
Add remaining water to pot. Rinse beans. Add enchilada sauce, corn, beans and tomatoes and return to a boil, stirring occasionally. Add cheese and stir until it melts. Add chicken; simmer 30 minutes and serve.