Copycat Chili's Chicken Enchilada Soup
15m prep 25m cook 40m ready
A creamy, spiced chicken enchilada soup made with masa harina, tomatoes, and melted American cheese. This copycat version of Chili's classic is hearty and comforting.
Ingredients
- 1/2 cup Vegetable oil
- 1/4 cup Chicken base
- 3 cups diced Yellow Onions
- 2 tsp. ground Cumin
- 2 tsp. Chili Powder
- 2 tsp. granulated Garlic
- 1/2 tsp. Cayenne pepper
- 2 cups Masa Harina
- 4 quarts Water (divided)
- 2 cups crushed Tomatoes
- 1/2 lb. processed American cheese, cut in small cube
- 3 lb. cooked, cubed chicken
Let's Cook
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Step 1.
In large pot, place oil, chicken base, onion and spices. Saut until onions are soft and clear, about 5 minutes In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add to sauted onions, bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa harina. Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally. Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2 gallons or 16-20 servings.
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