Tsr Version Of Chili's Chicken Enchilada Soup By Todd Wilbur

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 tablespoon vegetable oil
• 1 lb chicken breast fillet (approx. 3 fillets)
• 1/2 cup diced onion
• 1 garlic clove, pressed, to taste
• 4 cups chicken broth
• 1 cup masa harina
• 3 cups water
• 1 cup enchilada sauce
• 16 ounces velveeta cheese
• 1 teaspoon salt, to taste
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• shredded cheddar cheese
• crumbled corn tortilla chips
• 2 medium tomatoes, diced
• 1/2 cup diced spanish onion
• 2 teaspoons chopped fresh jalapeno peppers, seeded and de-ribbed
• 2 teaspoons finely minced fresh cilantro
• 1 pinch salt

Recipe

• 1 add 1 tablespoon of oil to a large pot over medium heat.
• 2 add chicken breasts to pot and brown for 4-5 minutes per side.
• 3 set chicken aside.
• 4 add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
• 5 add chicken broth.
• 6 combine masa harina with 2 cups of water in a medium bowl and whisk until blended.
• 7 add masa mixture to pot with onions, garlic and broth.
• 8 add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
• 9 shred the chicken into small, bite-size pieces and add it to the pot.
• 10 reduce heat and simmer soup for 30-40 minutes or until thick.
• 11 serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.