Cheesy Chicken Enchilada Soup (Chili's)
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!
chicken bouillon powder
canned crushed tomatoes
(30 ounces) enchilada sauce (use macayo's brand for the best flavor)
velveeta cheese, cubed
cooked chicken breast, shredded
cheddar cheese, shredded
tortilla chips, crushed
In large pot, place oil, chicken base, onion and spices.
Sauté until onions are soft and clear, about 5 minutes.
In another container, combine Masa Harina with 1 quart water.
Stir until all lumps dissolve.
Add to sautéed onions and bring to boil.
Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly.
This will eliminate any raw taste from Masa Harina.
Add remaining 3 quarts water to pot.
Add tomatoes and enchilada sauce; let mixture return to boil stirring occasionally.
Cook stirring occasionally, until cheese melts.
Add chicken; heat through and serve. Garnish with shredded cheddar cheese, crumbled tortilla chips, and pico de gallo.