Copycat Chili's Chicken Enchilada Soup

By txnurselaw

The dish is one of Chili's most raved-about items. I ordered this when I was at lunch with my sister. Had to get two bowls to go!

Ingredients

• 1 tablespoon vegetable oil
• 1 lb chicken breast fillet (approx. 3 fillets)
• 1/2 cup diced onion
• 1 garlic clove, pressed, to taste
• 4 cups chicken broth
• 1 cup masa harina
• 3 cups water
• 1 cup enchilada sauce
• 16 ounces Velveeta cheese
• 1 teaspoon salt, to taste
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• shredded cheddar cheese
• crumbled corn tortilla chips
• 2 medium tomatoes, diced
• 1/2 cup diced Spanish onion
• 2 teaspoons chopped fresh jalapeno peppers, seeded and de-ribbed
• 2 teaspoons finely minced fresh cilantro
• 1 pinch salt

Details

Servings 6
Preparation time 10mins
Cooking time 70mins
Adapted from food.com

Preparation

Step 1

Directions:

1 Add 1 tablespoon of oil to a large pot over medium heat.

2 Add chicken breasts to pot and brown for 4-5 minutes per side.

3 Set chicken aside.

4 Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.

5 Add chicken broth.

6 Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.

7 Add masa mixture to pot with onions, garlic and broth.

8 Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.

9 Shred the chicken into small, bite-size pieces and add it to the pot.

10 Reduce heat and simmer soup for 30-40 minutes or until thick.

11 Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.