Chili’s Chicken Enchilada Soup
User Reviews
5
Chili’s Chicken Enchilada Soup
Description
Chili’s Chicken Enchilada Soup starts by mixing masa harina into water to make a smooth slurry that thickens the soup without lumps. Vegetable oil, chicken base, onions, and spices such as cumin, chili powder, cayenne, and granulated garlic form the flavor base. The mixture cooks until onions are soft, then the masa slurry is added and cooked briefly to remove any raw taste. Additional water, crushed tomatoes, and processed American cheese melt into the soup, creating a creamy texture.
Cooked diced chicken is added last to heat through, enriching the soup with protein. The flavor is savory, mildly spiced with cumin and chili undertones. The masa imparts a slightly corny, smooth thickness, contrasting with the melted cheese. This soup offers comforting, layered flavors in a thickened broth.
The soup works well as a hearty lunch or dinner. It pairs well with simple sides like tortilla chips or cornbread. The use of leftover rotisserie chicken is a time-saving tip mentioned. Adjusting the amount of masa harina allows control over thickness. Substituting crushed tortilla chips for masa harina is possible in a pinch.
Ensure the masa harina is fully dissolved in water to prevent lumps. Cooking the masa slurry before adding prevents raw flavors. The recipe suggests flexibility in masa quantity and chicken use, enabling some customization.
Ingredients
- ½ cup vegetable oil
- ¼ cup chicken base
- 3 cups onion yellow, diced
- 2 teaspoon cumin ground
- 2 teaspoon chili powder
- 2 teaspoon granulated garlic
- ½ teaspoon cayenne pepper
- 1 - 2 teaspoons salt or to taste
- 2 cups masa harina
- 4 quarts water
- 2 cups crushed tomatoes
- ½ pound processed American cheese cut in small cubes
- 3 pounds chicken you can use 2 rotisserie chickens, diced, cooked
Instructions
- In a pitcher or large measuring cup, combine the masa harina with 1 quart of the water. Stir until all lumps dissolve.
- In a large pot, combine the oil, chicken base, onions, cumin, chili powder, granulated garlic, salt, and cayenne. Cook, stirring occasionally, until onions are soft and translucent, about 5 minutes.
- Add masa harina mixture to the onions and bring to a boil. Once it starts to bubble, cook for 2 to 3 minutes, stirring constantly. (This will eliminate any raw taste from the masa harina.)
- Stir in the remaining 3 quarts of water and the tomatoes. Let the soup return to a boil, stirring occasionally.
- Add the cheese. Cook, stirring occasionally until the cheese melts.
- Add the chicken and heat through.
Notes
- Fully dissolve masa harina in water before adding to avoid lumps.
- You can reduce masa harina to 1 1/2 cups for a thinner soup if preferred.
- Use crushed tortilla chips as a substitute if masa harina is unavailable.
- Leftover rotisserie chicken works well in this soup to save prep time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Calories | 456kcal | 23% |
| Carbohydrates | 27g | 9% |
| Protein | 36g | 72% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 109mg | 36% |
| Sodium | 654mg | 27% |
| Potassium | 827mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 575IU | 12% |
| Vitamin C | 9.7mg | 11% |
| Calcium | 319mg | 32% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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