How to Make Chili's Copycat Chicken Enchilada Soup

Now you can make Chili’s Chicken Enchilada Soup at home with this copycat recipe. If you have never eaten it before, you are in for a delicious experience. To make this soup you will need chicken, onions, enchilada sauce, Velveeta cheese and seasonings. This will be a warm soup to serve on a cold chilly day topped with cheddar cheese, crushed tortilla chips and Pico de Gallo.

Ingredients needed for Chili’s Copycat Chicken Enchilada Soup:
1 tablespoon vegetable oil
1 pound chicken breast fillets, about 3 fillets
1/2 cup onion, diced
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta cheese
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin

Ingredients for soup toppings:
Cheddar cheese, shredded
Corn tortilla chips, crushed
Pico de Gallo

Directions for making Chili’s Copycat Chicken Enchilada Soup:
Step 1: Add 1 tablespoon of oil to a large pot and heat over medium heat.
Step 2: Add chicken breasts to pot and brown for 4-5 minutes per side.
Step 3: Set chicken aside.
|Step 4: Add onions and garlic to pot and sauté‚ over medium heat for about 2 minutes, or until onions begin to become translucent.
Step 5: Add chicken broth.
Step 6: Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.
Step 7: Add masa harina mixture to pot with onions, garlic
Step 8: Add remaining water, enchilada sauce, cheese and spices to mixture and bring mixture to a boil.
Step 9: Shred the chicken into small, bite-size pieces and add it to the pot.
Step 10: Reduce heat and simmer soup for 30-40 minutes or until soup is thick.
Step 11: Garnish with shredded cheddar cheese, crushed corn tortilla chips, and Pico de Gallo.

Pico de Gallo

Ingredients needed for Pico de Gallo:
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno peppers, seeded
2 teaspoons finely minced fresh cilantro
1 pinch salt

Directions for Pico de Gallo:
Step 1: In a medium bowl mix all ingredients together.

Tips:
In the Pico de Gallo you can leave seed in jalapeno pepper if you like it spicy.
The recipe may be double to make the number of servings you need. Warning: Use caution when handling hot pot.

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Comments (1)

jswana said:

	... Great. I've had this and I love it from Chili's. I know it's better homemade! Thanks for sharing.
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September 08, 2010
Votes: +0