Chili’s Chicken Enchilada Soup

Serve this soup in cups or bowls, and garnish with shredded Cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

Chili’s Chicken Enchilada Soup is a flavorful and hearty dish that captures the essence of Mexican cuisine. This soup combines tender chicken, rich broth, and a blend of spices to create a satisfying and comforting meal. The recipe begins by browning chicken breast fillets in vegetable oil, infusing them with a delicious savory flavor. The chicken is then shredded and added back to the pot along with diced onions, garlic, and chicken broth, creating a flavorful base for the soup.

To thicken the soup and add a traditional touch, masa harina, a fine corn flour, is mixed with water and added to the pot. This mixture helps give the soup its characteristic texture and adds a subtle corn flavor. Enchilada sauce, with its tangy and slightly spicy profile, is also included, infusing the soup with a distinct Mexican flair.

The soup is further enhanced with the addition of Velveeta cheese, which melts into the broth, providing a creamy and indulgent element. A combination of spices such as salt, chili powder, and cumin adds depth and warmth to the soup, elevating its flavor profile.

Once the soup reaches a thick consistency, it is ready to be served. The Chicken Enchilada Soup is typically garnished with shredded Cheddar cheese and crumbled corn tortilla chips, adding a delightful crunch and additional layers of flavor.

Chili’s Chicken Enchilada Soup is a beloved menu item that offers a comforting and satisfying dining experience. With its blend of tender chicken, robust flavors, and delightful toppings, this soup is sure to please those seeking a taste of Mexican-inspired comfort food.

SERVES: 12

INGREDIENTS:

• 1 tablespoon vegetable oil
• 1 pound chicken breast fillet
• ½ cup diced onion
• 1 pressed garlic clove
• 4 cups chicken broth
• 1 cup masa harina
• 3 cups water
• 1 cup enchilada sauce
• 16 ounces Velveeta cheese
• 1 teaspoon salt, or to taste
• 1 teaspoon chili powder
• ½ teaspoon cumin
• Shredded Cheddar cheese, for garnish
• Crumbled corn tortilla chips, for garnish

INSTRUCTIONS:

1. In a large pot over medium heat, add 1 tablespoon of vegetable oil. Add the chicken breasts and brown them for 4-5 minutes per side. Set the chicken aside.
2. Add the diced onion and pressed garlic clove to the pot. Sauté over medium heat for about 2 minutes, or until the onions begin to become translucent. Add the chicken broth.
3. In a medium bowl, combine the masa harina with 2 cups of water and whisk until blended. Add the masa mixture to the pot with onions, garlic, and broth.
4. Add the remaining 1 cup of water, enchilada sauce, Velveeta cheese, salt, chili powder, and cumin to the pot. Bring the mixture to a boil.
5. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce the heat and simmer for 30-40 minutes, or until the soup thickens.
6. Serve the soup hot, garnished with shredded Cheddar cheese and crumbled corn tortilla chips.