Chili'S Enchilada Soup Recipe

Name: Chili'S Enchilada Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 (flour found in baking section of stores); 3 cups water; 1 cup enchilada sauce; 16 ounces Velveeta; 1 teaspoon salt; 1 teaspoon chili powder; 1/2 teaspoon cumin; Pico de Gallo:; 2 medium tomatoes, diced; 1/2 cup diced Spanish onion; 2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed; 2 teaspoons finely minced fresh cilantro; Pinch of salt

Servings: persons

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 (flour found in baking section of stores)
3 cups water
1 cup enchilada sauce
16 ounces Velveeta
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin
Pico de Gallo:
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
Pinch of salt

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 saute 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, velveeta 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.
6
Reduce heat and simmer soup for 30-40 minutes or until thick.
7
Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

652

kcal

Calories

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 lb. of chicken breast fillets (approx. 3 fillets), 1/2 cup diced onion, 1 clove garlic, pressed, and more.

Yes, Chili'S Enchilada Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili'S Enchilada Soup

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