Chilis Chicken Enchilada Soup Recipes
CHILI'S CHICKEN ENCHILADA SOUP
This recipe may be halved. Masa Harina is a type of corn flour. It is found at most grocery stores in the flour section. From Copykat.com (http://www.copykat.com)
Provided by JustaQT
Categories Southwestern U.S.
Time 25m
Yield 1 1/2 gallons, 16-20 serving(s)
Number Of Ingredients 12
Steps:
- In large pot, place oil, chicken base, onion and spices.
- Sauté 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 sautéed onions and 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.
CHICKEN ENCHILADA SOUP (CHILI'S COPYCAT)
Make and share this Chicken Enchilada Soup (Chili's Copycat) recipe from Food.com.
Provided by Aunt Sukki
Categories Chicken Breast
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
- Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
- Add chicken broth & refried beans. Whisk until blended.
- Add enchilada sauce, cheese and spices to pot and bring mixture to a boil.
- Shred the chicken into small, bite-size pieces and add it to the pot.
- Reduce heat and simmer soup for 30-40 minutes or until thick.
- Serve soup in cups or bowls. Can garnish with shredded cheddar cheese, crumbled corn tortilla chips, Olives or pico de gallo.
GREEN CHILE CHICKEN ENCHILADA SOUP
I created this cheesy chicken enchilada soup by accident trying to make a casserole that flopped. I decided to create a soup out of it instead! Yum!
Provided by VenturaMama77
Categories Chicken Soup
Time 45m
Yield 10
Number Of Ingredients 7
Steps:
- Combine chicken broth, enchilada sauce, condensed soup, and sour cream in a large pot. Whisk until well combined. Add green chiles and Cheddar-Monterey Jack cheese. Blend with an immersion blender to desired consistency. Add chicken.
- Heat over medium-low heat until cheese is melted and soup is heated through, at least 30 minutes.
Nutrition Facts : Calories 364.2 calories, Carbohydrate 12.8 g, Cholesterol 94.6 mg, Fat 21.6 g, Fiber 1.8 g, Protein 28.9 g, SaturatedFat 9.2 g, Sodium 1926.3 mg, Sugar 3.5 g
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- In a pitcher or large measuring cup, combine the masa harina with 1 quart of the water. Stir until all lumps dissolve.
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