This recipe is so yummy. I have never had the real soup at Chili's before, but I imagine it's really close. Adam and I made this last week and it's on our list of favorites!
Servings: 12
Ingredients:
1 tbs vegetable oil
1 lb chicken breast fillet
1/2 cup diced onion
1 garlic clove, pressed, to taste
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce (We used the red enchilada sauce)
16 ounces Velveeta cheese
1 tsp salt
1 tsp chili powder
1/2 tsp cumin
Garnish:
shredded cheddar cheese
crumbled corn tortilla chips
Pico de Gallo:
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 tsp chopped fresh jalapeno peppers, seeded and de-ribbed
2 tsp finely minced fresh cilantro
1 pinch salt
1. Add 1 tbs of oil to a large pot over medium heat.
2. Add chicken breasts to pot and brown for 4-5 minutes per side.
3. Set chicken aside.
4. Add onions and garlic to pot and saute over medium heat for about 2 minutes, or until onions begin to become translucent.
5. Add chicken broth.
6. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.
7. Add masa mixture to pot with onions, garlic and broth.
8. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
9. Shred the chicken into small, bite-size pieces and add it to the pot.
10. Reduce heat and simmer soup for 30-40 minutes or until thick.
11. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.
I got the recipe from Top Secret Restaurant Recipes. Excellent!
