The Cookbook

Chili's Chicken Enchilada Soup

1 tbsp. vegetable oil
1 lb. chicken breast fillets (approx. 3 fillets)
1/2 cup diced onions
1 clove minced garlic
4 cups chicken broth
1 cup masa harina (you can find this in the flour section)
3 cups water
1 cup enchilada sauce (I used canned)
16 oz. velveeta (this time I used the shredded and it was easier)
1 tsp. salt
1 tsp. chili powder
1/2 tsp. cumin
Garnish - shredded cheddar cheese, tortilla strips/chips, pico de gallo

Add oil to large pot over medium heat. Add chicken breasts and brown for 4-5 minutes per side. Set chicken aside.

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.

Combine masa harina with 2 cups of water and whisk until blended. Add masa mixture to pot with onions, 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 simmer soup for 30-40 minutes or until thick.

Serve soup in bowls, and garnish with shredded cheddar cheese, chips, and pico de gallo. (I find the tortilla shreds like they use in restaurants in the bakery section of Kroger).

DiamondGirl