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Chili's Chicken Enchilada Soup Recipe

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This recipe for Chili's Chicken Enchilada Soup is from Knox Family Favorite Recipes, 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:  
1/4 cup Chicken base
1/2 cup Oil
3 cups diced Yellow onions
2 tsp Ground cumin
2 tsp Chili powder
1/2 tsp Cayenne pepper
2 tsp granulated Garlic
2 cups Masa Harina (Mexican flour)
2 cups crushed Tomatoes
4 quarts Water (separate into 1 and 3 quarts)
1 Rotisserie chicken, remove skin and bone, shred
1/2 pound Velveeta cheese, cut into small cubes
Shredded Mexican cheese, fresh pico de gallo and crunchy tortilla strips (can usually be found at store near the salad croutons)

Directions:
Directions:
In a large pot, combine oil, chicken base, onion and spices. Saute until onions are soft and clear, about 5 minutes.
In a mixing bowl, combine Masa Harina with 1 quart water. Stir until all lumps dissolved. Add to large pot and bring to a boil. Once it starts to bubble, continue cooking 2-3 minutes, STIRRING CONSTANTLY, this eliminates any raw taste from the Masa Harina.
Add tomatoes and remaining 3 quarts of water to pot. Return to boil, stirring OCCASIONALLY. Add Velveeta to pot, cook stirring occasionally, until cheese melts. Add chicken and cook till heated through. Serve topped with Mexican cheese shreds, pico de gallo (optional) and tortilla strips.

Personal Notes:
Personal Notes:
This makes a lot, may want to 1/2 the recipe.

 

 

 

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