[CnD] Chilis® chicken enchilada soup
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
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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