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.
CHILI'S CHICKEN ENCHILADA SOUP
I got this recipe from CopyKat.com and this is my favorite thing to eat at Chilis so I had to put it in my cookbook.
Provided by princessshree85
Categories Chicken
Time 1h15m
Yield 1 1/2 Gallons, 16-20 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 326.1, Fat 16.7, SaturatedFat 4.7, Cholesterol 72.9, Sodium 305.1, Carbohydrate 17.7, Fiber 1.1, Sugar 2.6, Protein 26.1
CHILI'S CHICKEN ENCHILADA SOUP
This recipe may be halved. Masa Harina is a type of corn flour. It is found at most grocery stores in the flour section. From Copykat.com (http://www.copykat.com)
Provided by JustaQT
Categories Southwestern U.S.
Time 25m
Yield 1 1/2 gallons, 16-20 serving(s)
Number Of Ingredients 12
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
This Chilis Chicken Enchilada Soup is made with simple ingredients like chicken breast, broth, and spices with an added secret ingredient as the thickening agent!
Provided by Linley Richter
Categories Soup
Time 30m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 413 kcal, Sugar 4 g, Sodium 970 mg, Fat 21 g, Carbohydrate 16 g, Fiber 1 g, Protein 33 g, Cholesterol 103 mg, ServingSize 1 serving
GREEN CHILE CHICKEN ENCHILADA SOUP
I created this cheesy chicken enchilada soup by accident trying to make a casserole that flopped. I decided to create a soup out of it instead! Yum!
Provided by VenturaMama77
Categories Chicken Soup
Time 45m
Yield 10
Number Of Ingredients 7
Steps:
- Combine chicken broth, enchilada sauce, condensed soup, and sour cream in a large pot. Whisk until well combined. Add green chiles and Cheddar-Monterey Jack cheese. Blend with an immersion blender to desired consistency. Add chicken.
- Heat over medium-low heat until cheese is melted and soup is heated through, at least 30 minutes.
Nutrition Facts : Calories 364.2 calories, Carbohydrate 12.8 g, Cholesterol 94.6 mg, Fat 21.6 g, Fiber 1.8 g, Protein 28.9 g, SaturatedFat 9.2 g, Sodium 1926.3 mg, Sugar 3.5 g
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