Hope Vaillancourt Recipe

Cheesy Chicken Enchilada Soup (Chili's)

By Hope Vaillancourt MissHopie87


Rating:
Serves:
16-20
Prep Time:
Cook Time:
Comments:

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!

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


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21 Comments

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Lisa Finch psalmscat
Mar 31, 2014
I tried this recipe and say it's Family Tested & Approved!
user
Dec 20, 2013 - Bobby Webb shared this recipe with discussion group: "EVERYTHING MEXICAN"
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Melissa Davenport YotesFan
Nov 19, 2013
Masa harina is corn flour and it can be found in the baking aisle at most grocery stores near the regular flour
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joline fehr kissjo
Nov 10, 2013
In addition to my other post, I also used an inverted blender right before I put in the meet and cheese to give it that smooth texture like the Chilis Enchilada soup. I'll say it again - this was awesome!
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joline fehr kissjo
Nov 10, 2013
Just made this and it was splendid, a little spicier than the Chilis version, but very very similar and awesome anyways. I had to make some changes just because of living in small town nowhere and not having access to some of the ingredients. First, I halved this and still ended up with tons. Second, I ended up making my own masa harina with some blue corn tortillas that I had on hand (its a freezing wintery day here and wasn't going to the store to get some corn tortillas) - I think this worked out just fine anyways. I didn't use water like the recipe called for - was worried that it would be too bland. I ended up using a bottle of beer and the rest with some homemade chicken broth. I also had to make my own enchilada sauce and since I loathe velveeta, I also made my own of this with a roux and some old cheddar (I would've used some gouda too if I had it, but wasn't going to the store to buy that!). In addition, I ended up using some homemade pico to make the crushed tomatoes - just put in pot with some tomato sauce and lemon juice and voila! In addition, I also used crushed garlic instead of granulated. Although I didn't follow it exactly to the tee, I kept the premise and loved it and found that this curbed my craving to go to Chilis! Thanks!