CHEESY CHICKEN ENCHILADA SOUP (CHILI'S)

Cheesy Chicken Enchilada Soup (Chili's) image

Provided by Hope Vaillancourt

Categories Soups

Time 50m

Number Of Ingredients 17

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1/2 c vegetable oil
1/4 c chicken bouillon powder
3 c yellow onions, diced
2 tsp ground cumin
2 tsp chili powder
2 tsp granulated garlic
1/2 tsp cayenne pepper
2 c masa harina
4 qt water
2 c canned crushed tomatoes
1 can(s) (30 ounces) enchilada sauce (use macayo's brand for the best flavor)
8 oz velveeta cheese, cubed
3 lb cooked chicken breast, shredded
GARNISH:
1 c cheddar cheese, shredded
4 c tortilla chips, crushed
1 c pico de gallo

Steps:

1. In large pot, place oil, chicken base, onion and spices.
2. Sauté until onions are soft and clear, about 5 minutes.
3. In another container, combine Masa Harina with 1 quart water.
4. Stir until all lumps dissolve.
5. Add to sautéed onions and bring to boil.
6. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina.
7. Add remaining 3 quarts water to pot.
8. Add tomatoes and enchilada sauce; let mixture return to boil stirring occasionally.
9. Add cheese to soup.
10. Cook stirring occasionally, until cheese melts.
11. Add chicken; heat through and serve. Garnish with shredded cheddar cheese, crumbled tortilla chips, and pico de gallo.