Zutaten für Chili's Chicken Enchilada Soup
- Vegetable Oil
- 1 teaspoon chicken base (or bouillon)
- Yellow Onions
- Ground Cumin
- Chili Powder
- Garlic Powder
- Cayenne Pepper
- 1 cup masa harina
- 4 quarts (16 cups) water
- Crushed Tomatoes
- American Cheese
- Cooked Chicken
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Zubereitung von Chili's Chicken Enchilada Soup
- Heat 2 tablespoons of oil in a large pot over medium heat. Add 1 diced onion and sauté until softened and translucent, about 5 minutes.
- Stir in 2 tablespoons chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, and 1/4 teaspoon cayenne pepper (optional). Cook for 1 minute, stirring constantly.
- In a separate bowl, whisk together 1 cup masa harina and 1 quart (4 cups) of water until smooth and lump-free.
- Pour the masa harina mixture into the pot with the sautéed onions and spices. Bring to a boil, stirring constantly.
- Reduce heat to low and simmer for 2-3 minutes, stirring continuously, to cook out any raw taste of the masa harina.
- Add 3 quarts (12 cups) of water, 1 (28 ounce) can of diced tomatoes (undrained), and 1 teaspoon chicken base (or bouillon).
- Bring the soup back to a gentle boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
- Stir in 2 cups of shredded cheddar cheese and cook until melted and smooth.
- Add 2 cups of cooked and shredded chicken. Heat through for another 2-3 minutes.
- Serve hot and enjoy! Garnish with your favorite toppings like sour cream, avocado, or cilantro.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
5g
Fat
23g
Carbs
2g
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