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Chili’s Chicken Enchilada Soup Recipe

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This recipe for Chili’s Chicken Enchilada Soup is from Our Family 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 tablespoon vegetable oil
1 lb skinless breast fillets
½ cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 oz box velveeta, diced
1 teaspoon salt
1 teaspoon chili powder
½ teaspoon cumin
Directions:
Directions:
Add I tablespoon of oil to large pot over medium heat. Add chicken breasts to pot and brown for 4 to 5 minutes per side. Set aside
Add onion and garlic to the pot and sauté over medium heat for about 2 minutes, or until onion begins 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 onion, 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 to 40 minutes or until thick.
Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and a spoonful of your favorite salsa or pico de gallo.

 

 

 

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