Gary´s Cookbook


Chili’s Chicken Enchilada Soup


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Ingredient list

1 Tbs. vegetable oil 1 lb. chicken breast ½ cup diced onion 1 clove garlic, pressed 4 cups chicken broth 1 cup masa harina 3 cups water 1 cup enchilada sauce One 16-oz. box velveeta, diced 1 tsp. salt 1 tsp. chili powder ½ tsp. ground cumin Garnish: Shredded cheddar, crumbled tortilla, pico de gallo


- Add 1 Tbs. of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4 to 5 minutes per side. Set chicken aside. - Add onion and garlic to the pot and sauté over medium heat for about 2 minutes, or until onion begins to become translucent. Add chicken broth. - Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onion, garlic, and broth. - Add remaining water, 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 summer soup for 30 to 40 minutes or until thick. - Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled tortilla chips, and a spoonful of pico de gallo.

Recipe detail

  • Country Region
  • Cost
  • Lactose free
  • Vegetarian
  • Vegan
  • Diabetic
  • Gluten free
  • Servings
  • Alternative amount
  • Preparation time
    5 minutes
  • Calories
  • Kilojoule
  • Fat content
  • Bread unit
  • Protein content
  • Carbohydrates
  • Degree of difficulty
    Very easy
  • Changed
    30 November -0001
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