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Nutrition Facts
Serving Size 1 (260g) Recipe makes 12 servings The following items or measurements are not included below: 1 cup masa harina 1 cup enchilada sauce
Calories 224
Calories from Fat 97		(43%)
Amount Per Serving		%DV
	Total Fat 10.8g	16%
	Saturated Fat 5.8g	29%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 51mg		17%
Sodium 1083mg		45%
Potassium 394mg		11%
Total Carbohydrate 13.9g		4%
	Dietary Fiber 0.6g	2%
	Sugars 4.4g
Protein 17.7g		35%
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week of March 4

Hedlin Family

Copycat Chili's Chicken Enchilada Soup

Recipe #58976 | 1¼ hours | 10 min prep | add private note

⁽⁴⁷⁾ RATE IT NOW Print Recipe

By: kcdelong
Apr 8, 2003

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 (change servings and units)

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: Green Chile Chica

On Nov 7, 2009

Pretty close to the Chili's version, the only thing I would recommend is using a little less Masa. This may have has something to do with it converting the servings, but the the Masa flavor was a little to bold for me. I will defenitly make again, but decrease the amount of this one ingredient.

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From: Chef #1425809

On Oct 25, 2009

famtastic recipe. Not as smooth as the Chili's soup, but still soooo good! thanks for posting this recipe!

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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.

5 people found this review helpful

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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!