Chilis Chicken Enchilada Soup 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.

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.

CHICKEN ENCHILADA SOUP (CHILI'S COPYCAT)

Steps:

• Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
• Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
• Add chicken broth & refried beans. Whisk until blended.
• Add enchilada sauce, cheese and spices to pot and bring mixture to a boil.
• Shred the chicken into small, bite-size pieces and add it to the pot.
• Reduce heat and simmer soup for 30-40 minutes or until thick.
• Serve soup in cups or bowls. Can garnish with shredded cheddar cheese, crumbled corn tortilla chips, Olives or pico de gallo.

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.