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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chili's Enchilada Soup Recipe

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This recipe for Chili's Enchilada Soup is from Mom's Family Cookbook, 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. Vegetable Oil
1 lb. of Skinless Chicken Breast fillets (approx. 3)
1/2 Cup diced onion
1 clove of garlic, pressed
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
one 16 oz. box Velveeta, diced
1 tsp. salt
1 tsp. chili powder
1/2 tsp. ground cumin

GARNISH:
shredded Cheddar cheese
crumbled corn tortilla chips
salsa or pico de gallo
Directions:
Directions:
1. Add 1 Tbsp. 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 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.
3. 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.
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 a spoonful of your favorite salsa or pico de gallo.
Number Of Servings:
Number Of Servings:
12

 

 

 

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