Name: Chili's Chicken Enchilada Soup
Prep time: 5 min
Cook time: 5 min
Yield: 6
Ingredients: 1 tbsp. extra-virgin olive oil -; 1 onion, chopped -; 2 cloves garlic, minced -; 5 c. low-sodium chicken broth -; 1 c. masa harina -; 1 c. enchilada sauce -; 16 oz. Velveeta, cut into cubes -; 2 c. Shredded chicken -; 1 tsp. chili powder -; 1/2 tsp. ground cumin -; Kosher salt -; Freshly ground black pepper -; 1 c. shredded Monterey jack, for garnish -; 1 c. shredded cheddar, for garnish -; Crushed tortilla chips, for garnish -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Chili's Chicken Enchilada Soup

1. 1 tbsp. extra-virgin olive oil -

2. 1 onion, chopped -

3. 2 cloves garlic, minced -

4. 5 c. low-sodium chicken broth -

5. 1 c. masa harina -

6. 1 c. enchilada sauce -

7. 16 oz. Velveeta, cut into cubes -

8. 2 c. Shredded chicken -

9. 1 tsp. chili powder -

10. 1/2 tsp. ground cumin -

11. Kosher salt -

12. Freshly ground black pepper -

13. 1 c. shredded Monterey jack, for garnish -

14. 1 c. shredded cheddar, for garnish -

15. Crushed tortilla chips, for garnish -

How to cook deliciously - Chili's Chicken Enchilada Soup

1. Stage

In a large pot over medium heat, heat oil. Add onion and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute. Add broth and bring to a boil.

2. Stage

Meanwhile, in medium bowl, whisk together 2 cups water and masa harina until smooth. Add to pot, whisking constantly until no lumps remain. Add enchilada sauce and Velveeta and cook, stirring often, until melted. Stir in chicken, chili powder, and cumin. Season with salt and pepper.

3. Stage

Garnish with cheeses and tortilla strips before serving.