Cheesy Chicken Enchilada Soup (Chili's)

Hope Vaillancourt Recipe

By Hope Vaillancourt MissHopie87

This is by far one of our favorites! If you have ever been to Chili's and have found yourself addicted to this soup then you will love this copycat recipe! Loaded with cheese, chicken and mexican spices this soup is PERFECT on a cold rainy/ snowy day. Mmmmm Mmmmm! Enjoy!


Recipe Rating:
 6 Ratings
Serves:
16-20
Prep Time:
Cook Time:

Ingredients

1/2 c
vegetable oil
1/4 c
chicken bouillon powder
3 c
yellow onions, diced
2 tsp
ground cumin
2 tsp
chili powder
2 tsp
granulated garlic
1/2 tsp
cayenne pepper
2 c
masa harina
4 qt
water
2 c
canned crushed tomatoes
1 can(s)
(30 ounces) enchilada sauce (use macayo's brand for the best flavor)
8 oz
velveeta cheese, cubed
3 lb
cooked chicken breast, shredded
GARNISH:
1 c
cheddar cheese, shredded
4 c
tortilla chips, crushed
1 c
pico de gallo


Directions Step-By-Step

1
In large pot, place oil, chicken base, onion and spices.
2
Sauté until onions are soft and clear, about 5 minutes.
3
In another container, combine Masa Harina with 1 quart water.
4
Stir until all lumps dissolve.
5
Add to sautéed onions and bring to boil.
6
Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly.
This will eliminate any raw taste from Masa Harina.
7
Add remaining 3 quarts water to pot.
8
Add tomatoes and enchilada sauce; let mixture return to boil stirring occasionally.
9
Add cheese to soup.
10
Cook stirring occasionally, until cheese melts.
11
Add chicken; heat through and serve. Garnish with shredded cheddar cheese, crumbled tortilla chips, and pico de gallo.

About this Recipe