Chili's Chicken Enchilada Soup
Source of Recipe
Top Secret Recipes
List of Ingredients
- 1 Tbsp. vegetable oil
- 1 lb. chicken breasts (approx. 3 filets)
- 1/2 cup diced onion
- 1 clove garlic, pressed
- 4 cups chicken broth
- 1 cup masa harina (find near flour in grocery store)
- 3 cups water
- 1 cup enchilada sauce
- 16 oz. Velveeta
- 1 tsp. salt
- 1 tsp. chili powder
- 1/2 tsp. cumin
- Shredded cheddar cheese {garnish}
- Crumbled tortilla chips {garnish}
- Pico de gallo {garnish}
Instructions
- Add 1 tablespoon 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 sauté 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 to a boil.
- Shred the 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.
Final Comments
Serves 12.
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