Recipe Outpost - Chili's® Chicken Enchilada Soup

	Recipe Categories
	Appetizers
	Baked Goods
	Barbecue
	Basics
	Breads
	Breakfasts
	Candies
	Canning and Preserving
	Casseroles
	Cheese
	Chocolate
	Condiments
	Cookies
	Crock Pot® and Slow Cooker
	Desserts
	Drinks
	Eggs
	Fruits
	Grains
	Herbs and Spices
	Holiday
	Hot and Spicy
	Jellies and Jams
	Kids
	Main Dish
	Meats
	Mexican
	Miscellaneous
	Nuts
	Pasta
	Pets
	Poultry
	Quick and Easy
	Regional Cuisine
	Rice
	Salads
	Sandwiches
	Sauces
	Sausages
	Seafood
	Side Dishes
	Snacks
	Soups
	Stews
	Stuffings
	Vegetables
	Vegetarian
	Wild Game

Special Offers

	Login
	User Name
	Password

	Sign Up Now	Forgot Password

Ingredients

	Recipe Info
	Contributor	unknown
	Rating	Not rated yet

1 tablespoon vegetable oil
1 lb. of chicken breast fillets (approx. 3 fillets)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin

Garnish
shredded cheddar cheese
crumbled corn tortilla chips
pico de gallo (from recipe for November 17, 1997)

Instructions

It's an item that you won't even find on the current
menu at this national restaurant chain. But ask your
server what soups are available and this is a selection
that's available every day of the week. The dish is one
of Chili's most raved-about items, and a recipe to clone
the delicious soup is easily one of the most requested
here on the Internet. Looks like it's time for an official
TSR custom clone to answer those many requests. The secret
here is the addition of masa harina -- a corn flour that
you will find in your supermarket near the other flours
or in the Mexican food section. You'll find the recipe for
the pico de gallo garnish in the Chili's Nacho Burger clone
recipe from last November. Enjoy, amigos!

1. Add 1 tablespoon 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 sauté over medium 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 mixture 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 de gallo.
Makes approx. 12 servings.

Rate this recipe	1	2	3	4	5
Rate this recipe