CHILI'S CHICKEN ENCHILADA SOUP
You can make Chili's Chicken Enchilada Soup at home with this recipe.
Provided by Stephanie Manley
Categories Soup
Time 25m
Number Of Ingredients 13
Steps:
- In a pitcher or large measuring cup, combine the masa harina with 1 quart of the water. Stir until all lumps dissolve.
- In a large pot, combine the oil, chicken base, onions, cumin, chili powder, granulated garlic, salt, and cayenne. Cook, stirring occasionally, until onions are soft and translucent, about 5 minutes.
- Add masa harina mixture to the onions and bring to a boil. Once it starts to bubble, cook for 2 to 3 minutes, stirring constantly. (This will eliminate any raw taste from the masa harina.)
- Stir in the remaining 3 quarts of water and the tomatoes. Let the soup return to a boil, stirring occasionally.
- Add the cheese. Cook, stirring occasionally until the cheese melts.
- Add the chicken and heat through.
Nutrition Facts : Calories 456 kcal, Carbohydrate 27 g, Protein 36 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 109 mg, Sodium 654 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
CHILI'S CHICKEN ENCHILADA SOUP
Steps:
- Heat Dutch oven or heavy soup to over medium heat. Add olive oil.Add chopped onion and sauté until it starts to turn golden brown, about 5 minutes.
- Add garlic and sauté one minute more.
- Reduce heat to medium-low.To the sautéed onion mixture, add chicken stock, diced tomatoes, enchilada sauce, cumin, and chili powder.
- Simmer for 5 minutes.
- OPTIONAL: For a smoother soup, use an immersion blender to puree larger chunks, until it reaches the desired consistency.
- In a larger measuring cup, whisk together masa harina and water. It is important incorporate in the masa harina into the water completely before adding it to the soup mixture. Adding it without fully mixing it into the water can result in lumpy soup.
- Whisk masa mixture to soup, adding slowly and whisking thoroughly. Simmer soup an additional 5 minutes. If the soup is thicker than you would prefer, simply add a little extra chicken stock or water at this time.
- Add American and Jack cheeses, and stir until they have completely melted into the soup.
- Stir in chicken and (optional) corn.
- Simmer an additional minute more to get everything up to heat. Garnish with tortilla strips, grated cheese, cilantro, peppers, etc.
Nutrition Facts : ServingSize 1 cup, Calories 277 kcal, Carbohydrate 25 g, Protein 16 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 46 mg, Sodium 898 mg, Fiber 3 g, Sugar 6 g
CREAMY CHICKEN ENCHILADA SOUP (CHILI'S COPYCAT RECIPE)
This dreamy Creamy Chicken Enchilada Soup tastes like the kind at Chili's, only better! It is a simple soup that has a unique flavor thanks to Masa Harina (corn flour). There are no veggies in the soup; instead you make Pico de Gallo and serve it as a generous topping! It's one of my all time favorite soups!
Provided by Karen
Categories Main Course
Time 50m
Number Of Ingredients 17
Steps:
- In a large soup pot, heat 2 teaspoons oil over medium high heat. When it is hot, add the chopped onion. Saute over medium high for about 4 minutes, until the onions are starting to look translucent.
- Add 1 teaspoon salt, and 1 and 1/2 teaspoons each of cumin and chili powder.
- Add minced garlic and saute for 30 seconds, or until the garlic becomes fragrant.
- Add 5 cups chicken broth. I love to combine water with Better Than Bouillon Chicken Base; I use this product every time a soup calls for broth.
- In a medium bowl or large measuring cup, add 2 cups of water. Add 1 cup of masa harina gradually, whisking constantly. (This helps avoid graininess.) Add masa mixture to the pot.
- Add the can of enchilada sauce and the chopped Velveeta to the pot. Bring mixture to a boil over high heat, stirring every now and then.
- Once the soup has come to a rolling boil, reduce the heat to medium low.
- Add the shredded chicken. If you just carved a rotisserie chicken, you can add a few larger chicken bones to the pot so that it absorbs the flavor while the soup simmers.
- Simmer the soup for 30-40 minutes or until it is nice and thick.
- Meanwhile, make the Pico de Gallo, click here for the recipe.
- Serve soup garnished with a generous amount of fresh Pico de Gallo, (again, this is a required component of the soup!)
- Optional toppings include shredded cheddar cheese, crumbled corn tortilla chips, and avocado slices.
Nutrition Facts : ServingSize 1 g, Calories 232 kcal, Fat 8 g, SaturatedFat 4 g, Cholesterol 40 mg, Sodium 1802 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 8 g, Protein 18 g, UnsaturatedFat 3 g
CHILI'S CHICKEN ENCHILADA SOUP (COPYCAT)
Chili's Chicken Enchilada Soup copycat is creamy, rich, slightly spicy and thick blended together and topped with chunks of chicken breast meat.
Provided by Sabrina Snyder
Categories Soup
Time 1h
Number Of Ingredients 20
Steps:
- In a large dutch oven add the canola oil over medium high heat.
- Add half the kosher salt to the chicken pieces and add them to the dutch oven.
- Cook the chicken 3-4 minutes on each side, until just cooked through.
- Remove the chicken and add in the onions and garlic and lower the heat to medium.
- Add in the spices and cook for 3-4 minutes until translucent.
- Add in the chicken broth and whisk.
- In a large bowl add the masa harina to the water and whisk it together well.
- Add it into the dutch oven along with the enchilada sauce.
- Add the chicken back in. Stir well and let simmer for 30-40 minutes on low heat.
- Add in the cream cheese and cheddar cheese and stir well until melted.
- Add the topping ingredients, except for the cotija cheese into a bowl together and stir.
- Top the soup with some of the tomato mixture and some crumbled cheese.
Nutrition Facts : Calories 405 kcal, Carbohydrate 19 g, Protein 24 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 101 mg, Sodium 1545 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
CHICKEN ENCHILADA SOUP (CHILI'S COPYCAT)
Make and share this Chicken Enchilada Soup (Chili's Copycat) recipe from Food.com.
Provided by Aunt Sukki
Categories Chicken Breast
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
- Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
- Add chicken broth & refried beans. Whisk until blended.
- Add enchilada sauce, cheese and spices to pot and bring mixture to a boil.
- Shred the chicken into small, bite-size pieces and add it to the pot.
- Reduce heat and simmer soup for 30-40 minutes or until thick.
- Serve soup in cups or bowls. Can garnish with shredded cheddar cheese, crumbled corn tortilla chips, Olives or pico de gallo.
CHILI'S ENCHILADA SOUP
My very pregnant best friend has been craving this soup so I found a copycat recipe in a cookbook and made it for her.
Provided by GingerlyJ
Categories Chicken Breast
Time 1h
Yield 1 pot, 12 serving(s)
Number Of Ingredients 12
Steps:
- Add oil to a large pot over medium heat.
- Add chicken to pot and brown 5 minutes per side. Set Aside.
- add onions and garlic to potand saute about 2 minutes.
- Add chicken stock.
- Combine Masa Harina with 2 cups water and whisk until blended add mxture to pot.
- add remaining water, red sauce, Cheese and spices and bring to a boil.
- Shred the chicken into small bite size pieces and add it to the pot.
- reduce heat and simmerfor 30-40 minutes or until thick.
- serve with your choice of Shredded Cheddar cheese, Crumbled tortilla chips or Pico de Gallo.
CHILIS SOUTHWEST CHICKEN SOUP
If you are looking for a quick soup to warm you up tonight, this is the soup! I hope you enjoy Chili's Southwest Chicken Soup recipe as much as my family does.
Provided by Stephanie Manley
Categories Soup
Time 35m
Number Of Ingredients 14
Steps:
- Place 1 tablespoon of vegetable oil in a large pot. Season chicken breast with salt. Cook the chicken breast over medium heat for about 6 to 7 minutes on each side. (The chicken should be fully cooked). Remove chicken from the pot, and when cool to the touch, shred the chicken.
- Place one tablespoon of vegetable oil to the same pot where the chicken was cooked. Saute garlic and onion until the onion is translucent. Add celery and cook for 2 to 3 minutes more.
- Add tomato paste, and stir well. Saute for about 1 minute stirring constantly, add chicken stock.
- Add chipotle peppers, hominy, green chilis, diced tomatoes, and shredded chicken. Cook until the soup has heated through.
- Add a squeeze of lime juice, and about 1 tablespoon of chopped cilantro.
- If desired you can use corn chips, or slice a few corn tortillas thin, and fry them in vegetable oil until very crisp.
- Garnish soup with fried corn tortilla strips, chopped cilantro, and shredded cheese if desired.
Nutrition Facts : Calories 173 kcal, Carbohydrate 12 g, Protein 16 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 40 mg, Sodium 388 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
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