Chili's Chicken Enchilada Soup

★★★★★ 2 Reviews
dolphin45 avatar
By Rlpddf Flsddf
from Irving, TX

I love this soup from Chili's. This is the only thing that I will order when we go there. I found this recipe online years ago and have been making it ever since. I will say that I take some of the left over soup (if any is left) and will make either burritos or flour tortilla enchiladas and pour this over the top and bake. So Yummy good even on a not so cold night.

VIDEO PLAYER
serves 12
prep time 15 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients

  •   1 Tbsp
    vegetable oil
  •   1 lb
    cooked chicken breast filets
  •   1/2 c
    onion (diced)
  •   1 clove
    garlic minced
  •   4 c
    chicken broth
  •   1 c
    masa harina
  •   3 c
    water
  •   1 c
    enchilada sauce
  •   1 lb
    velveta cheese (cubed)
  •   1 tsp
    salt
  •   1 tsp
    chili powder
  •   1/2 tsp
    cumin

How To Make

  • 1
    Heat oil in large pot, add onions and garlic. Saute for 2 minutes. Add chicken broth. Combine masa with 2 cups of water and mix well. Add mixture to onion mixture and add remaining water, enchilada sauce, velveta cheese and spices. Bring to boil.
  • 2
    Shred chicken to bite size pieces (I always add more then 1 lb of chicken since I love chicken) and add to the pot. reduce heat and simmer for 30 to 40 minutes or until thick.
  • 3
    Serve and top with either or shredded cheese, crumbled tortilla strips, sour cream or Pico de Gallo

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