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Soup: 5 pt. Chili's Chicken Enchilada Soup

Source of Recipe

Chili's ( adapted by Betsy Burtis)


Recipe Introduction

Betsy's notes: I've made this a couple of times now, and I love it. I made some adaptions from the original to bring down the fat (see the notes). Last night was the first time I put in the black beans and I really liked it, I brought down the chicken a bit to make up for the beans. I used the Louis Rich pre-cooked chicken breast strips. I used 1 lb. regular, and 6 oz of Southwestern, which made the soup have quite a kick. 5 points and it's very hearty and good! I've never had the original at Chili's to make a comparison, but I like this one.

List of Ingredients

2 tbsps vegetable oil -- * see note
2 tbsps chicken base
1 1/2 c diced onion
4 ozs chopped green chiles -- *Betsy's addition
1 tsp ground cumin
2 tsps chili powder -- ** see note
1 tsp minced garlic
1/4 tsp cayenne pepper
1 c masa harina
8 c water -- divided
1 c crushed tomatoes
4 ozs Velveeta Light -- cut in small cube
22 ozs boned and skinned chicken breast halves -- cooked and cubed ***
19 ozs canned black beans, Progresso -- * Betsy's addition

*Original called for 1/2 cup oil.
**Original called for 1 tsp chili powder
*** Was 24 oz


Recipe

In large pot, place oil, chicken base, onion, chiles, and spices. Saute until onions are soft and clear, about 5 minutes. In another container, combine masa harina with 2 cups water. Stir until all lumps dissolve. Add to sauteed onions, bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from masa harina. Add remaining 6 cups water to pot. Add tomatoes; let mixture return to boil stirring occasionally. Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through.

Serving Size : 8
Per serving: 293 Calories; 8g Fat (25% calories from fat); 26g Protein; 28g Carbohydrate; 52mg Cholesterol; 1215mg Sodium