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CHILI'S | Chicken Enchilada Soup

9m
Serves 5
youtube.com

CHILI'S | Chicken Enchilada Soup

youtube.com
9m
Serves 5

Directions

  1. 1Coat the bottom of a large pot with olive oil and heat until it sizzles.
  2. 2Add 3 cups of diced yellow onions and 2-3 cloves of grated garlic.
  3. 3Add 2 teaspoons of chili powder, 2 teaspoons of ground cumin, and 1/2 teaspoon of cayenne pepper.
  4. 4Stir everything well to incorporate the spices into the onions and garlic.
  5. 5In a separate container, whisk together 1.5 cups of masa and 1 quart of hot chicken broth until it is a thick paste-like consistency.
  6. 6Add the masa mixture to the pot with the onions and garlic.
  7. 7Add 3 quarts of chicken stock.
  8. 8Add 2 cans of fire-roasted tomatoes.
  9. 9Add 1 pound of cubed velveeta cheese.
  10. 10Stir until the cheese is melted.
  11. 11Add 4 cups of fresh roasted and diced chicken.
  12. 12Add salt and pepper to taste.

Ingredients

  • 1 olive oil
  • 3 cups diced yellow onions
  • 2 large cloves grated garlic
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 0.5 teaspoon cayenne pepper
  • 1.5 cups masa
  • 1 quart hot chicken broth
  • 3 quarts chicken stock
  • 2 cans fire roasted tomatoes
  • 1 pound cubed velveeta cheese
  • 1 pound fresh grated cheddar cheese
  • 4 cups fresh roasted and diced chicken
  • 1 salt
  • 1 pepper
  • 1 fresh jalapeño
  • 1 scallion
  • 1 fresh cilantro
  • 1 corn chips

Equipment

large potwooden spoonwhisk

Tips

  • Have EVERYTHING you need pre-portioned before you start cooking. ALWAYS taste before salting. Chicken stock is just garbage and water, so you can use the bones, carcass, skin, aromatics, etc.. to make your own for a richer flavor. Fresh grated cheese, such as cheddar, melts better than velveeta in this recipe.
  • Add corn chips to make it a heartier meal

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