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Chili's Chicken Enchilada Soup Recipe

   
 

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     Chili's Chicken Enchilada Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   12

Ingredients
1 Tlbs vegetable oil
1 lb of chicken breast fillets
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina (corn flour)
3 cups water
1 cup enchilada sauce
16 ozs Velveeta
 
1 tsp salt
1 tsp chili powder
1/2 tsp cumin
Garnish-
shredded cheddar cheese
crumbled corn tortilla chips
pico de gallo

Instructions
Add 1 Tlb of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside. Add onions and garlic to pot and saute' over medium heat for about 2 minutes, or until onions begin to become translucent. 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 onions, garlic, and broth. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture wo a boil.
Shred chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.
Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.


Originally Submitted
9/27/2009





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