Sunday, October 16, 2011

Chicken Enchilada Soup

This is supposed to be a "copycat" recipe of the Chicken Enchilada soup from Chili's restaurant.  I have never eaten their soup so I can't tell you how it compares but this recipe is really good.  I have brought it to a few family functions & have received many compliments on it.

Chicken Enchilada Soup

  • 1/4c Canola oil
  • 1 1/2c chicken broth
  • 1 12c diced yellow onion
  • 1t ground cumin
  • 1t chili powder
  • 1t garlic powder
  • 1/4t cayenne pepper
  • 1c Masa Harina flour (this is a tortilla flour.  You can find it on the Hispanic isle in the grocery store).
  • 6 1/2c water
  • 1c canner crushed tomatoes
  • 4oz Velveeta
  • 1 1/2lbs cooked chicken, shredded

  • Shredded Cheddar
  • Tortilla chips
  • Pico de Gallo

Put oil into a large pan.  Add onions, cumin, chili powder, garlic powder & cayenne pepper.  Saute until the onions are soft & clear.  About 5mins.  Put the onion mixture into a crockpot.

In a large bowl, combine the Masa Harina with 2c of the water.  Stir until all the lumps have dissolved.  Add to the sauteed onions & mix together.  

Add the remaining water & the chicken broth to the pot.  Add the tomatoes & the shredded chicken.  

 I usually let this sit all day & cook but at least let it cook until heated. 

When ready to serve, add the Velveeta.

Dish into individual bowls & garnish with cheddar & Pico do Gallo.  You can either scoop the soup using the chips or crunch them up into the soup.

**This soup freezes well**

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