Chili’s Chicken Enchilada Soup recipe

It’s an item that you won’t even find on the current
menu at this national restaurant chain. But ask your
server what soups are available and this is a selection
that’s available every day of the week. The dish is one
of Chili’s most raved-about items, and a recipe to clone
the delicious soup is easily one of the most requested
here on the Internet. Looks like it’s time for an official
TSR custom clone to answer those many requests. The secret
here is the addition of masa harina — a corn flour that
you will find in your supermarket near the other flours
or in the Mexican food section. You’ll find the recipe for
the pico de gallo garnish in the Chili’s Nacho Burger clone
recipe from last November. Enjoy, amigos!

1 tablespoon vegetable oil
1 lb. of chicken breast fillets (approx. 3 fillets)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin

Garnish
shredded cheddar cheese
crumbled corn tortilla chips
pico de gallo (from recipe for November 17, 1997)

1. 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.

2. 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.

3. Combine masa harina with 2 cups of water in a medium bowl
and whisk until blended. Add masa mixture to pot with onions,
garlic and broth.

4. Add remaining water, enchilada sauce, cheese and spices to pot
and bring mixture to a boil.

5. 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.

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

Makes approx. 12 servings.