Ingredients for Tsr Version Of Chili's Chicken Enchilada Soup By Todd Wilbur
- Vegetable Oil
- Chicken Breast Fillet
- Diced Onion
- Garlic Clove
- 6 cups chicken broth
- 1 cup masa harina
- 2 cups water (for masa) + 4 cups water (for soup)
- 2 (10 ounce) cans enchilada sauce
- Velveeta Cheese
- Salt
- Chili Powder
- Cumin
- Shredded Cheddar Cheese
- Crumbled corn tortilla chips (for garnish)
- Tomatoes
- Spanish Onion
- Fresh Jalapeno Peppers
- Fresh Cilantro
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How to Make Tsr Version Of Chili's Chicken Enchilada Soup By Todd Wilbur
- Heat 1 tablespoon of olive oil in a large (6-quart) pot or Dutch oven over medium heat.
- Add 2 lbs boneless, skinless chicken breasts to the pot and brown for 4-5 minutes per side, until lightly golden.
- Remove chicken from pot and set aside to cool slightly.
- Add 1 large onion, chopped, and 4 cloves garlic, minced, to the pot. Sauté over medium heat for about 2 minutes, or until onions are translucent.
- Pour in 6 cups of chicken broth.
- In a medium bowl, whisk together 1 cup masa harina and 2 cups water until smooth and lump-free.
- Add the masa mixture to the pot with the onions, garlic, and broth. Stir well to combine.
- Add 4 cups water, 2 (10 ounce) cans of enchilada sauce (your favorite brand!), 2 cups shredded cheddar cheese, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon cayenne pepper (optional), and 1/2 teaspoon salt. Bring the mixture to a boil.
- Shred the cooled chicken into bite-sized pieces and add it to the pot.
- Reduce heat to low, cover, and simmer for 30-40 minutes, or until the soup has thickened to your desired consistency, stirring occasionally.
- Serve hot in bowls, garnished with extra shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
22g
Fat
29g
Carbs
5g
