cheesy chicken enchilada soup (chili's)

Name: Cheesy Chicken Enchilada Soup (Chili's)
Prep time: 15 min
Cook time: 35 min
Yield: 16
Ingredients: 1/2 cup(s) vegetable oil; 1/4 cup(s) chicken bouillon powder; 3 cup(s) yellow onions, diced; 2 teaspoon(s) ground cumin; 2 teaspoon(s) chili powder; 2 teaspoon(s) granulated garlic; 1/2 teaspoon(s) cayenne pepper; 2 cup(s) masa harina; 4 quart(s) water; 2 cup(s) canned crushed tomatoes; 1 can(s) (30 ounces) enchilada sauce (use macayo's brand for the best flavor); 8 ounce(s) velveeta cheese, cubed; 3 pound(s) cooked chicken breast, shredded; ## GARNISH:; 1 cup(s) cheddar cheese, shredded; 4 cup(s) tortilla chips, crushed; 1 cup(s) pico de gallo

(7 RATINGS)

851 Pinches 3 Photos

Hope Vaillancourt

Las Vegas, NV

Updated on Nov 16, 2011

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!

Rate

prep time 15 Min

cook time 35 Min

method ---

yield 16-20 serving(s)

Ingredients

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

How To Make cheesy chicken enchilada soup (chili's)

Step 1

In large pot, place oil, chicken base, onion and spices.

Step 2

Sauté until onions are soft and clear, about 5 minutes.
Step 3

In another container, combine Masa Harina with 1 quart water.
Step 4

Stir until all lumps dissolve.
Step 5

Add to sautéed onions and bring to boil.
Step 6

Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina.
Step 7

Add remaining 3 quarts water to pot.
Step 8

Add tomatoes and enchilada sauce; let mixture return to boil stirring occasionally.
Step 9

Add cheese to soup.
Step 10

Cook stirring occasionally, until cheese melts.
Step 11

Add chicken; heat through and serve. Garnish with shredded cheddar cheese, crumbled tortilla chips, and pico de gallo.
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