Creamy Chicken Enchilada Soup Chilis Copycat Food

CHILI'S CHICKEN ENCHILADA SOUP

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.

CHILI'S CHICKEN ENCHILADA SOUP (COPYCAT)

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.

CREAMY CHICKEN ENCHILADA SOUP (CHILI'S COPYCAT RECIPE)

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.

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.