chili's chicken enchilada soup
(2 ratings)
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I love this soup from Chili's. This is the only thing that I will order when we go there. I found this recipe online years ago and have been making it ever since. I will say that I take some of the left over soup (if any is left) and will make either burritos or flour tortilla enchiladas and pour this over the top and bake. So Yummy good even on a not so cold night.
(2 ratings)
yield
12 serving(s)
prep time
15 Min
cook time
1 Hr 30 Min
method
Stove Top
Ingredients For chili's chicken enchilada soup
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1 Tbspvegetable oil
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1 lbcooked chicken breast filets
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1/2 conion (diced)
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1 clovegarlic minced
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4 cchicken broth
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1 cmasa harina
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3 cwater
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1 cenchilada sauce
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1 lbvelveta cheese (cubed)
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1 tspsalt
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1 tspchili powder
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1/2 tspcumin
How To Make chili's chicken enchilada soup
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1Heat oil in large pot, add onions and garlic. Saute for 2 minutes. Add chicken broth. Combine masa with 2 cups of water and mix well. Add mixture to onion mixture and add remaining water, enchilada sauce, velveta cheese and spices. Bring to boil.
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2Shred chicken to bite size pieces (I always add more then 1 lb of chicken since I love chicken) and add to the pot. reduce heat and simmer for 30 to 40 minutes or until thick.
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3Serve and top with either or shredded cheese, crumbled tortilla strips, sour cream or Pico de Gallo
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