Chili’s Chicken Enchilada Soup Recipe

Chili’s Chicken Enchilada Soup – The Ingredients:

  • 1/4 cup chicken base
  • 1/2 cup vegetable oil
  • 3 cups diced yellow onions
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons granulated garlic
  • 2 cups Masa Harina (Mexican flour)
  • 2 cups crushed tomatoes
  • 4 quarts water (separated into 1 and 3 quart amounts)
  • 3 pounds cooked, cubed chicken breast
  • 1/2 pound processed American or Velveeta cheese, cut into small cubes
  • Shredded Mexican cheese, fresh pico de gallo, and crunchy tortilla strips


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Photo Credit

Chilis Recipes

Chili’s Chicken Enchilada Soup – The Process:

  1. In large pot, combine oil, chicken base, onion, and spices. Saute until onions are soft and clear (about 5 minutes).
  2. In a mixing bowl, combine Masa Harina with 1 quart water. Stir until all lumps dissolve.
  3. Add Masa Harina “rue” to sauteed onions, bring to a boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina.
  4. Add tomatoes and remaining 3 quarts water to pot. Let mixture return to boil stirring occasionally.
  5. Add American cheese (or Velveeta) to soup. Cook, stirring occasionally, until cheese melts.
  6. Add chicken; heat through.
  7. Ladel into BIG ;) soup bowls.
  8. Top with mixed cheese shreds, pico de gallo, and tortilla strips.
  9. Enjoy your Chili’s Enchilada Soup!