Email to Donna Gregory      

Recipe Categories: donnag3591's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CROCKPOT DESSERTS EGGS FISHandSEAFOOD FRUIT icecream KidsPage MEATS PASTA PASTRIES piescobblers POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SpecialHelp Stuffing VEGETABLES

Chili's Chicken Enchilada Soup




Source of Recipe


Chili's Restaurant (Cook's Exchange)


Recipe Introduction


This recipe was shared a few years ago by Brian Kolodziej, Chili's Grill & Bar in Dallas.


Recipe Link: http://vvdailypress.com

List of Ingredients




1/2 cup vegetable oil
1/4 cup chicken base
3 cups diced yellow onions
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 Velveeta cheese, cubed
3 pounds boneless, chicken breasts, cooked and shredded


Recipe



In large pot, place oil, chicken base, onion and spices. Saute 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 sauteed onions and bring to boil. Cook an additional 2-3 minutes, stirring constantly.

Add remaining water to pot. Add tomatoes and return to a boil, stirring occasionally. Add cheese and stir until it melts. Add chicken; heat and serve.

Garnish with shredded cheddar cheese, crumbled tortilla chips, and salsa.

Serves 16-20.