Copycat Chili's Chicken Enchilada Soup

This recipe gives you some shortcuts to get that enchilada flavor - masa harina adds the thickness you'd get from tortillas, and the bulk of the spices come packaged in the enchilada sauce. This soup will be thick, so feel free to use less masa or less chicken if you want it thinner. And I use mild enchilada sauce, but you can find the spicy stuff at the store too if you want to add some kick!

You'll need:

• 2 lb boneless skinless chicken breast
• 2 Tbs olive oil
• 1 small yellow onion, diced
• 1 garlic clove, minced
• 1 tsp chili powder
• 1 tsp cumin
• 1 Tbs chicken bouillon (or 3 cubes)
• 1 1/2 c masa harina
• 1 - 12 oz can red enchilada sauce
• 8 oz cream cheese, cubed
• 8 oz cheddar cheese, shredded

Add the chicken to a medium pot of water and bring to a boil over high heat. Lower heat to medium, and let the chicken poach for 15 minutes. Remove from the pot and shred the chicken with forks. Set aside, and reserve the stock.

Add 2 Tbs olive oil to a large Dutch oven over medium heat. Add the onion and garlic and saute, stirring, until onion is clear, about 5 minutes. Stir in chili powder, cumin, and bouillon.

Stir in 4 c of the poaching liquid from the chicken. (If you don't have 4 cups, add water to get 4 c liquid.)

In a large measuring bowl, mix an additional 4 c water with the masa harina. Add the masa mixture and enchilada sauce to the Dutch oven. Add the cooked shredded chicken, and bring to a boil.

Reduce heat to low, cover, and simmer 30 to 40 minutes.

Add cream cheese and cheddar, and stir well until totally melted.

Serve topped with chopped tomato, onion, shredded cheese, and/or chopped cilantro, as desired.

Copycat Chili's Chicken Enchilada Soup

Yield: 8

Author: Mallory

Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

Ingredients

• 2 lb boneless skinless chicken breast
• 2 Tbs olive oil
• 1 small yellow onion, diced
• 1 garlic clove, minced
• 1 tsp chili powder
• 1 tsp cumin
• 1 Tbs chicken bouillon (or 3 cubes)
• 1 1/2 c masa harina
• 12 oz can red enchilada sauce
• 8 oz cream cheese, cubed
• 8 oz cheddar cheese, shredded

Instructions

1. Add the chicken to a medium pot of water and bring to a boil over high heat. Lower heat to medium, and let the chicken poach for 15 minutes. Remove from the pot and shred the chicken with forks. Set aside, and reserve the stock.
2. Add 2 Tbs olive oil to a large Dutch oven over medium heat. Add the onion and garlic and saute, stirring, until onion is clear, about 5 minutes. Stir in chili powder, cumin, and bouillon.
3. Stir in 4 c of the poaching liquid from the chicken. (If you don't have 4 cups, add water to get 4 c liquid.)
4. In a large measuring bowl, mix an additional 4 c water with the masa harina. Add the masa mixture and enchilada sauce to the Dutch oven. Add the cooked shredded chicken, and bring to a boil.
5. Reduce heat to low, cover, and simmer 30 to 40 minutes.
6. Add cream cheese and cheddar, and stir well until totally melted.
7. Serve topped with chopped tomato, onion, shredded cheese, and/or chopped cilantro, as desired.

Calories

533.10

Fat (grams)

27.65

Sat. Fat (grams)

12.85

Carbs (grams)

23.66

Fiber (grams)

2.35

Net carbs

21.31

Sugar (grams)

4.90

Protein (grams)

46.27

Sodium (milligrams)

917.36

Cholesterol (grams)

153.19

Created using The Recipes Generator