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Chili's Chicken Enchilada Soup Recipe

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This recipe for Chili's Chicken Enchilada Soup is from The Perfect Blend, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp oil
1/2 cup diced onion
4 cups chicken broth
3 cups water
1 (16oz) Velveeta cheese
1 tsp chili powder
1 lb chicken breasts (about 3)
1 clove garlic, pressed
1 cup Masaharina (corn flour)
1 cup enchilada sauce
1 tsp salt
1/2 tsp cumin
Directions:
Directions:
Place the oil in skillet. Brown the chicken breasts and set aside. In a saucepan, add the onions and garlic and saute for 2 minutes. Add the chicken broth. Combine the flour and 2 cups of water in medium bowl. Whisk until blended. Add to the pot with the onion, garlic, and broth. Add remaining water, enchilada sauce, Velveeta, and spices. Bring to a boil. Shred chicken and add to soup. Reduce heat. Simmer 30-40 minutes until thick. Garnish with Monterey Jack cheese, tortilla strips, and pico de gallo or salsa.
Number Of Servings:
Number Of Servings:
12

 

 

 

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