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Soup- Chili's Enchilada Soup Recipe

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This recipe for Soup- Chili's Enchilada Soup, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jimae Kenney


1 T vegetable oil
1 lb of chicken breast fillets (approx. 3 fillets)
1/2 c diced onion
1 clove garlic, pressed
4 c chicken broth
1 cup masa harina (corn flour found in baking section of stores)
3 c water
1 c enchilada sauce
16 oz Velveeta
1 t salt
1 t chili powder
1/2 t cumin

Garnish :
shredded cheddar cheese
crumbled corn tortilla chips
pico de gallo

1. Add 1 T 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.

2. Add onions and garlic to pot and saute over meduium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.

3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa micture to pot with onions, garlic, and broth.

4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.

5. 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.

6. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico do gallo.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
Pico de Gallo

2 medium tomatoes, diced
1/2 c diced Spanish onion
2 t chopped fresh jalapeno pepper, seeded and de-ribbed
2 t finely minced fresh cilantro
pinch of salt




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