Chili's Chicken Enchilada Soup
Recipe: #3376
December 06, 2011
Categories: Chicken, Mexican, Sunday Dinner, No Eggs, Processed Cheese, Boneless Pieces, Mexican Chicken, more
"This is a really good soup copycat from Chili's."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (248.9 g)
- Calories 228.5
- Total Fat - 9.9 g
- Saturated Fat - 5 g
- Cholesterol - 53.3 mg
- Sodium - 985.6 mg
- Total Carbohydrate - 10.6 g
- Dietary Fiber - 1.2 g
- Sugars - 2.1 g
- Protein - 23.8 g
- Calcium - 368.9 mg
- Iron - 1.5 mg
- Vitamin C - 1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat a large pot over medium heat and add oil and then place chicken breast into the pot and brown for about 5 minutes, flip chicken and repeat – set aside when done
Step 2
Toss the garlic and onions into the pot, stir until caramelized.
Step 3
Add broth.
Step 4
Whisk together the Masa Harina and water in a bowl then pour into the pot and add the rest of the ingredients
Step 5
Dice the chicken into small pieces and toss into the pot and simmer for about 45 minutes and then serve and enjoy!
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For the chicken breasts, be sure to choose organic, free-range chicken for the best flavor.
- When selecting the processed cheese, look for a high-quality cheese with a good melting point.
- Instead of masa harina, use cornstarch. This substitution will help thicken the soup without adding a strong corn flavor.
- Instead of processed cheese, use cheddar cheese. This substitution will give the soup a richer and more flavorful taste.
Vegetarian Variation Replace the chicken breasts with 1 pound of diced bell peppers and mushrooms. Replace the chicken broth with vegetable broth and omit the cheese.
Asian-Style Variation Replace the chicken breasts with 1 pound of diced tofu. Replace the chicken broth with vegetable broth and replace the cheese with 1/2 cup of diced water chestnuts. Add 1/4 cup of soy sauce and 1 tablespoon of sesame oil to the soup.
Mexican Cornbread - This delicious and easy-to-make cornbread is perfect for pairing with Chili's Chicken Enchilada Soup. It's the perfect way to add a little bit of crunch and sweetness to the soup!
: Grilled Lime-Marinated Chicken Breasts:
This delicious grilled chicken dish is the perfect compliment to the Mexican Cornbread. The lime marinade gives the chicken a bright and tangy flavor that pairs perfectly with the sweetness of the cornbread. Plus, it's quick and easy to make, so it's perfect for busy weeknights!
FAQ
Q: How long should I simmer the soup?
A: Simmer the soup for about 45 minutes, stirring occasionally, until the flavors have blended and the chicken is cooked through.
Q: Can I use a different kind of chicken for this soup?
A: Yes, you can use any kind of chicken for this soup, such as boneless chicken breasts, thighs, or even ground chicken.
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Fun facts:
The chili powder used in this recipe is believed to have originated in Mexico and was used in the Aztec and Mayan civilizations. It was later brought to the United States by Spanish settlers.
Chili's is a popular American restaurant chain founded in 1975 by Larry Lavine. It is now owned by Brinker International and serves a variety of Tex-Mex dishes, including the popular Chicken Enchilada Soup.