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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (274g) Recipe makes 12 servings |
||
| Calories 224 | ||
| Calories from Fat 97 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.8g | 16% | |
| Saturated Fat 5.8g | 29% | |
| Monounsaturated Fat 0.8g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 51mg | 17% | |
| Sodium 1083mg | 45% | |
| Potassium 394mg | 11% | |
| Total Carbohydrate 13.8g | 4% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 4.5g | ||
| Protein 17.7g | 35% | |
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The dish is one of Chili's most raved-about items. I ordered this when I was at lunch with my sister. Had to get two bowls to go!
SERVES 12
Ingredients
- 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
Garnish
- shredded cheddar cheese
- crumbled corn tortilla chips
Pico de Gallo
- 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
Directions
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.
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Featured Reviews for This Recipe
From: Deja A
On Jun 3, 2009
I am serving this tonight with Pepperjack Cheese & Chicken Quesadillas. The soup is wonderful. My son keeps sneaking in the kitchen and tasting it. I hope there is enough left to serve! I followed the recipe, with the one exception of adding a can of Rotel tomatoes & chiles. Also, I cup corn tortillas very thinly and deep fried them for the garnish & will also be offering sour cream, the recommended Pico de Gallo, and diced green onions. Thanks for a keeper--we'll definitely be making again.
From: SRF68
On May 11, 2009
If this is anything close to what Chili's serves I can't believe it's a "favorite". It was unbelievably bland with no flavor at all. The only thing that helped it was the Pico de Gallo.. Unfortunately I have about 2 more quarts of this to figure out what to do with.
From: Big Sis
On May 24, 2003
This is fantastic, however, I garnish with shredded cheddar cheese, crumbled corn tortilla chips and chopped green onions. I do not serve the Pico de Gallo. I half the recipe, and do not use chicken. I keep the masa hirna in the freezer, and put 1/2 cups of encilada sauce in baggies and freeze them! Recipe halfs nicely. I guess I have made it a cheese enchilada soup.
From: Kohtzy
On Apr 12, 2008
We've made this several times, so it's about time we write a review! 
This soup is amazing! We make just as directed, except we sometimes use the precooked oscar meyer grilled or oven baked chicken strips you buy in the deli section (2 packages - cut up a little more) to save time. We have also used both regular enchilada sauce and green chile enchilada sauce - the flavor varies slightly with each, but both are wonderful. Enjoy - this is a great soup!
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