Chicken Enchilada Soup Chilis Style Recipe 415 Recipes

CHILI'S CHICKEN ENCHILADA SOUP (COPYCAT)

Steps:

• In a large dutch oven add the canola oil over medium high heat.
• Add half the kosher salt to the chicken pieces and add them to the dutch oven.
• Cook the chicken 3-4 minutes on each side, until just cooked through.
• Remove the chicken and add in the onions and garlic and lower the heat to medium.
• Add in the spices and cook for 3-4 minutes until translucent.
• Add in the chicken broth and whisk.
• In a large bowl add the masa harina to the water and whisk it together well.
• Add it into the dutch oven along with the enchilada sauce.
• Add the chicken back in. Stir well and let simmer for 30-40 minutes on low heat.
• Add in the cream cheese and cheddar cheese and stir well until melted.
• Add the topping ingredients, except for the cotija cheese into a bowl together and stir.
• Top the soup with some of the tomato mixture and some crumbled cheese.

CHICKEN ENCHILADA SOUP - CHILI'S STYLE RECIPE - (4.1/5)

Steps:

• In a skillet, heat the olive oil over medium heat, and saute' the onions until they are tender. Add the minced garlic and cook another minute or two, then scrape the onions and garlic into your crock pot. Add all the other ingredients, except the chicken and corn. Cook over high heat for two hours or low for four. Whisk until smooth (you may wish to use a stick blender). Add the chicken pieces and corn and heat through, maybe another 30 minutes to one hour. Check seasonings, and garnish as you like before serving. **Chili's chicken enchilada soup doesn't have corn in it, but it's delicious in this, amplifying the corny flavor of the tortillas. You could even go crazy and also add a can or two of black beans. That would be yummy, too.

CHILI'S CHICKEN ENCHILADA SOUP

Steps:

• In a pitcher or large measuring cup, combine the masa harina with 1 quart of the water. Stir until all lumps dissolve.
• In a large pot, combine the oil, chicken base, onions, cumin, chili powder, granulated garlic, salt, and cayenne. Cook, stirring occasionally, until onions are soft and translucent, about 5 minutes.
• Add masa harina mixture to the onions and bring to a boil. Once it starts to bubble, cook for 2 to 3 minutes, stirring constantly. (This will eliminate any raw taste from the masa harina.)
• Stir in the remaining 3 quarts of water and the tomatoes. Let the soup return to a boil, stirring occasionally.
• Add the cheese. Cook, stirring occasionally until the cheese melts.
• Add the chicken and heat through.

CHILIS CHICKEN ENCHILADA SOUP

Steps:

• First, add 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chili powder into a bowl and mix.
• Sprinkle the chicken breasts with the spices. Be sure the chicken breasts are fully coated.
• Heat a large pot or dutch oven over medium/high heat. Add olive oil.
• When olive oil is fragrant, add the chicken breasts to the pot and brown on both sides for about 1-2 minutes. Remove from the pot.
• Add onions and ¼ teaspoon of salt to the pot and sauté for 3-4 minutes.
• Next, toss the green chilis with the onion and add the chicken back into the pot.
• Pour the chicken broth into the pot and bring to a boil over high heat.
• Turn heat to low and simmer the chicken for 5-7 minutes or until fully cooked (when the internal temperature is 165ºF). Remove chicken from the pot and shred the chicken with two forks. Set aside.
• Carefully, remove 2 cups of hot broth from the pot using a measuring cup and add the broth to a bowl.
• Whisk 1/2 cup of the masa harina into the hot broth. The mixture will thicken very quickly.
• Add the thickened broth to the pot and whisk into the onion and broth mixture.
• Add the paprika,1 teaspoon cumin, 1 teaspoon garlic, remaining salt, enchilada sauce and shredded chicken to the pot and mix until combined.
• Heat the soup over medium heat for 20 minutes, stirring occasionally to make sure that nothing sticks to the bottom of the pot.
• After 20 minutes, remove the pot from the heat and add the cream cheese cubes to the soup and stir until it is melted and combined.
• Sprinkle the cheddar cheese into the soup and whisk until the cheddar cheese melts.
• Serve the soup with tortilla strips and a sprinkle of cheddar cheese.

CHILI'S CHICKEN ENCHILADA SOUP

Steps:

• In large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear, about 5 minutes. In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add to sauteed onions and bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina. Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally.
• Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through.

CHICKEN CHILI SOUP

Steps:

• Coat a large pot with cooking spray and place over medium-high heat. Cook and stir chicken, bell peppers and onion until chicken is brown and peppers are just tender. Stir in corn, beans, tomatoes, tomato sauce and water. Season with chili powder, parsley, garlic powder, cayenne and cumin. Reduce heat, cover and simmer 30 minutes.

CHICKEN ENCHILADA SOUP

Steps:

• Bring water to a boil in a dutch oven or large pot; cook chicken breasts in boiling water over medium-high heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken from pot and shred, reserving cooking liquid.
• Stir cream of chicken soup, corn beans, and tomatoes into cooking liquid. Add shredded chicken; season with cumin, chili powder, and garlic powder and continue simmering.
• Melt butter in a skillet over medium heat; cook and stir onion until lightly browned, about 15 minutes. Stir onion into soup and season with salt and black pepper.

CHILI'S CHICKEN ENCHILADA SOUP

Steps:

• In large pot, place oil, chicken base, onion and spices.
• Sauté until onions are soft and clear, about 5 minutes.
• In another container, combine Masa Harina with 1 quart water.
• Stir until all lumps dissolve.
• Add to sautéed onions and bring to boil.
• Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly.
• This will eliminate any raw taste from Masa Harina.
• Add remaining 3 quarts water to pot.
• Add tomatoes; let mixture return to boil stirring occasionally.
• Add cheese to soup.
• Cook stirring occasionally, until cheese melts.
• Add chicken; heat through.

ENCHILADA CHICKEN SOUP

Steps:

• In a large saucepan, combine the soups, milk, chicken, enchilada sauce and chiles. Cook and stir over medium heat until heated through. Serve with sour cream.

CHILI'S ENCHILADA SOUP

Steps:

• Add oil to a large pot over medium heat.
• Add chicken to pot and brown 5 minutes per side. Set Aside.
• add onions and garlic to potand saute about 2 minutes.
• Add chicken stock.
• Combine Masa Harina with 2 cups water and whisk until blended add mxture to pot.
• add remaining water, red sauce, Cheese and spices and bring to a boil.
• Shred the chicken into small bite size pieces and add it to the pot.
• reduce heat and simmerfor 30-40 minutes or until thick.
• serve with your choice of Shredded Cheddar cheese, Crumbled tortilla chips or Pico de Gallo.