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

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!

This entry was posted on Saturday, August 21st, 2010 at 5:14 pm and is filed under Chili's, Soups. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.