[CnD] Chilis® chicken enchilada soup

Wayne Scott waynedscottjr at gmail.com
Fri Sep 2 20:02:49 CEST 2016

Chili's® Chicken Enchilada Soup

It's an item that you won't even find on the current menu at this 
national restaurant chain.  But ask your server what soups are 
available and this is a selection that's available every day of 
the week.  The dish is one of Chili's most raved-about items, and 
a recipe to clone the delicious soup is easily one of the most 
requested here on the Internet.  Looks like it's time for an 
official TSR custom clone to answer those many requests.  The 
secret here is the addition of masa harina -- a corn flour that 
you will find in your supermarket near the other flours or in the 
Mexican food section.  You'll find the recipe for the pico de 
gallo garnish in the Chili's Nacho Burger clone recipe from last 
November.  Enjoy, amigos!

1 tablespoon vegetable oil
1 lb.  of chicken breast fillets (approx.  3 fillets)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin
Garnish shredded cheddar cheese crumbled corn tortilla chips pico 
de gallo (from recipe for November 17, 1997)

1.  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.

2.  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.

3.  Combine masa harina with 2 cups of water in a medium bowl and 
whisk until blended.  Add masa mixture to pot with onions,

garlic and broth.

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

5.  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 

6.  Serve soup in cups or bowls, and garnish with shredded 
cheddar cheese, crumbled corn tortilla chips, and pico de gallo.  
Makes approx.  12 servings.

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