Chicken Enchilada Soup Chilis Style Recipe 415 Food

CHICKEN ENCHILADA SOUP (CHILI'S COPYCAT)

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.

CHICKEN ENCHILADA SOUP

Steps:

• In large soup pot, sauté onion and green pepper in oil over medium-high. Heat until soft, about 5 minutes.
• Add all other ingredients and mix until well blended.
• Let simmer over medium heat for 10-15 minutes so flavors can blend.
• Ladle into bowls and enjoy!

CHICKEN ENCHILADA SOUP - CHILI'S STYLE RECIPE - (4.1/5)

Steps:

• In a skillet, heat the olive oil over medium heat, and saute' the onions until they are tender. Add the minced garlic and cook another minute or two, then scrape the onions and garlic into your crock pot. Add all the other ingredients, except the chicken and corn. Cook over high heat for two hours or low for four. Whisk until smooth (you may wish to use a stick blender). Add the chicken pieces and corn and heat through, maybe another 30 minutes to one hour. Check seasonings, and garnish as you like before serving. **Chili's chicken enchilada soup doesn't have corn in it, but it's delicious in this, amplifying the corny flavor of the tortillas. You could even go crazy and also add a can or two of black beans. That would be yummy, too.

CHILI'S CHICKEN ENCHILADA SOUP

Steps:

• In large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear, about 5 minutes. In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add to sauteed onions and bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina. Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally.
• Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through.

CHILI'S CHICKEN ENCHILADA SOUP

Steps:

• In large pot, place oil, chicken base, onion and spices.
• Sauté until onions are soft and clear, about 5 minutes.
• In another container, combine Masa Harina with 1 quart water.
• Stir until all lumps dissolve.
• Add to sautéed onions and bring to boil.
• Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly.
• This will eliminate any raw taste from Masa Harina.
• Add remaining 3 quarts water to pot.
• Add tomatoes; let mixture return to boil stirring occasionally.
• Add cheese to soup.
• Cook stirring occasionally, until cheese melts.
• Add chicken; heat through.

CHILIS CHICKEN ENCHILADA SOUP

Steps:

• First, add 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chili powder into a bowl and mix.
• Sprinkle the chicken breasts with the spices. Be sure the chicken breasts are fully coated.
• Heat a large pot or dutch oven over medium/high heat. Add olive oil.
• When olive oil is fragrant, add the chicken breasts to the pot and brown on both sides for about 1-2 minutes. Remove from the pot.
• Add onions and ¼ teaspoon of salt to the pot and sauté for 3-4 minutes.
• Next, toss the green chilis with the onion and add the chicken back into the pot.
• Pour the chicken broth into the pot and bring to a boil over high heat.
• Turn heat to low and simmer the chicken for 5-7 minutes or until fully cooked (when the internal temperature is 165ºF). Remove chicken from the pot and shred the chicken with two forks. Set aside.
• Carefully, remove 2 cups of hot broth from the pot using a measuring cup and add the broth to a bowl.
• Whisk 1/2 cup of the masa harina into the hot broth. The mixture will thicken very quickly.
• Add the thickened broth to the pot and whisk into the onion and broth mixture.
• Add the paprika,1 teaspoon cumin, 1 teaspoon garlic, remaining salt, enchilada sauce and shredded chicken to the pot and mix until combined.
• Heat the soup over medium heat for 20 minutes, stirring occasionally to make sure that nothing sticks to the bottom of the pot.
• After 20 minutes, remove the pot from the heat and add the cream cheese cubes to the soup and stir until it is melted and combined.
• Sprinkle the cheddar cheese into the soup and whisk until the cheddar cheese melts.
• Serve the soup with tortilla strips and a sprinkle of cheddar cheese.

CHICKEN ENCHILADA SOUP

Steps:

• Saute onion and garlic in olive oil. Add the next 10 ingredients;.
• bring to a boil. Cover, simmer for one hour. Cut tortillas into 1/2".
• strips; add with the cheese to the soup. Simmer (uncovered) for 10.
• minutes. Serve.

CHILI'S ENCHILADA SOUP

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.