This is a copy cat recipe of the Chicken Enchilada Soup served at Chili's. The recipe is from the internet. Vickie loves Chili's Chicken Enchilada Soup. In fact when she worked in Salt Lkae city and worked overtime on Friday nights I would stop and get her a bowl of this soup for dinner. One Friday night in December I went dressed as Santa after working Santa's Castle in the Ogden City Christmas village and they gave me a free bag of chips with salsa. Enjoy.
Ingredients
1 pound skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1/2 cup diced onion
1 clove garlic, minced
1 quart chicken broth
1 cup masa harina
3 cups water, divided
1 cup enchilada sauce
2 cups shredded Cheddar cheese
1 teaspoon salt 1 teaspoon chili powder
1/2 teaspoon ground cumin
Directions
In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside. Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.
Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.
Top with sour cream, crisp tortilla strips, green onions, etc.
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