Chicken Enchilada Soup

Ingredients:

• 1/2 cup vegetable oil
• 1/4 cup chicken base
• 3 cups diced yellow onion
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 2 teaspoons granulated garlic
• 1/2 teaspoon cayenne pepper
• 2 cups masa harina
• 4 quarts water (divided)
• 2 cups crushed tomatoes
• 1/2 pound processed American cheese; cut in small cubes
• 3 pounds cooked, cubed chicken

In a large pot, put oil, chicken base, onions and spices.  Saute until onions are soft and clear; about 5 minutes.  In another container, combine masa harina with 1 quart of water.  Stir until all lumps dissolve.  Add to sauteed onions and bring to a boil.  Once mixture starts to bubble, cook for 2-3 minutes; stirring constantly.  Add remaining 3 quarts of water to the pot.  Add tomatoes; let mixture return to a boil, stirring constantly.  Add cheese to the soup.  Cook while stirring.  Finally, add the chicken and cook to warm the chicken.

Monterey Chicken

Ingredients:

• 1 boneless, skinless chicken breast
• 2 teaspoons bbq sauce (Bull’s Eye is highly recommended)
• 2 slices of well crisped bacon
• 1/4 cup mixture of Monterey Jack and Sharp Cheddar cheese

Pound chicken breast until it is somewhat flattened and season with salt and pepper.  Spray nonstick cooking spray onto a nonstick skillet and cook chicken breast until it is done.

Transfer to a serving plate.

Top chicken breast with bbq sauce, bacon and cheese mixture.  Broil chicken breast in the oven until cheese is melted and browned slightly.  Sprinkle with a small amount cold chopped tomatoes and chives.