dawn_mo
Well-known member
* Exported from MasterCook *
CHILI'S CHICKEN ENCHILADA SOUP
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
1 tablespoon vegetable oil1 lb. chicken breast fillets (approx. 3 fillets)
1/2 cup diced onion
1 clove garlic -- pressed
1 quart chicken broth
1 cup masa harina
1 1/2 pints water
1 cup enchilada sauce
1 pound Velveeta
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin
Garnish:
shredded cheddar cheese
crumbled corn tortilla chips
salsa
sliced green onions
cilantro
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. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth. Add remaining water, 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, and garnish.
- - - - - - - - - - - - - - - - - -
CHILI'S CHICKEN ENCHILADA SOUP
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
1 tablespoon vegetable oil1 lb. chicken breast fillets (approx. 3 fillets)
1/2 cup diced onion
1 clove garlic -- pressed
1 quart chicken broth
1 cup masa harina
1 1/2 pints water
1 cup enchilada sauce
1 pound Velveeta
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin
Garnish:
shredded cheddar cheese
crumbled corn tortilla chips
salsa
sliced green onions
cilantro
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. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth. Add remaining water, 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, and garnish.
- - - - - - - - - - - - - - - - - -