Chili’s Chicken Enchilada Soup Recipe!

Today is your lucky day, my friend! You are about to learn to make Chili’s famous Chicken Enchilada Soup in your own home. I stumbled upon this recipe two days ago, made it last night, and the response I got totally inspired me to write this article!

This is THE perfect soup. It’s perfectly balanced in every way a soup can be balanced. Not too mild, not too spicy. Not too creamy, not too watery. Not too chunky, not too plain.

The finishing touches of shredded mixed cheese (monterey jack and cheddar), pico de gallo, and crunchy tortilla strips make it not only balanced, but fun to eat.

I’ve been in love with this soup forever. I was absolutely stoked to come across the recipe. I served mine to my wife, our twin 12-year-old daughters, a friend/coworker, and two neighbors (yes, the recipe makes A LOT!) Everyone’s eyes rolled back, closed, and were accompanied by hearty utterances of “Mmmmm…”

Oh great, now I’m going to have to make it again and again! ;)

These are the ingredients I used:

  • 1/2 cup vegetable oil
  • 1/4 cup chicken base
  • 3 cups diced yellow onions
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 2 teaspoons granulated garlic
  • 1/2 teaspoon cayenne pepper
  • 2 cups Masa Harina (Mexican flour)
  • 4 quarts water (divided into 1 and 3)
  • 2 cups crushed tomatoes
  • 1/2 pound processed American cheese, cubed
  • 3 pounds cooked chicken, pieced
  • pico de gallo, mixed cheese shreds, and crunchy tortilla strips, to taste

All of these ingredients are fairly common and available in any grocery store. If your store has a “Hispanic Foods” aisle, you will find Masa Harina there. Fresh pico is recommended over canned or jarred. Tortilla chips will work when home-fried strips are not practical.

To make your Chili’s Chicken Enchilada Soup:

  1. Combine oil, chicken base, onion, and spices in a large pot.
  2. Saute until onions are soft and clear, about 5 minutes.
  3. In a large mixing bowl, combine Masa Harina with 1 quart water. Stir until all lumps dissolve.
  4. Add to sauteed onions, bring to a boil.
  5. Once mixture starts to bubble, continue cooking for 2-3 minutes, stirring constantly.
  6. Add remaining 3 quarts of water and crushed tomatoes. Let mixture return to a boil, stirring occasionally.
  7. Add American cheese and chicken. Reduce heat and simmer to desired consistency.
  8. Serve in large bowls. Top with mixed cheese shreds, pico, and tortilla strips.
  9. Enjoy!

Source by Lee Murray

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