This is supposed to be a "copycat" recipe of the Chicken Enchilada soup from Chili's restaurant. I have never eaten their soup so I can't tell you how it compares but this recipe is really good. I have brought it to a few family functions & have received many compliments on it.
Chicken Enchilada Soup
- 1/4c Canola oil
- 1 1/2c chicken broth
- 1 12c diced yellow onion
- 1t ground cumin
- 1t chili powder
- 1t garlic powder
- 1/4t cayenne pepper
- 1c Masa Harina flour (this is a tortilla flour. You can find it on the Hispanic isle in the grocery store).
- 6 1/2c water
- 1c canner crushed tomatoes
- 4oz Velveeta
- 1 1/2lbs cooked chicken, shredded
- Shredded Cheddar
- Tortilla chips
- Pico de Gallo
Put oil into a large pan. Add onions, cumin, chili powder, garlic powder & cayenne pepper. Saute until the onions are soft & clear. About 5mins. Put the onion mixture into a crockpot.
In a large bowl, combine the Masa Harina with 2c of the water. Stir until all the lumps have dissolved. Add to the sauteed onions & mix together.
Add the remaining water & the chicken broth to the pot. Add the tomatoes & the shredded chicken.
I usually let this sit all day & cook but at least let it cook until heated.
When ready to serve, add the Velveeta.
Dish into individual bowls & garnish with cheddar & Pico do Gallo. You can either scoop the soup using the chips or crunch them up into the soup.
**This soup freezes well**
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