Thursday, March 1, 2012

Chicken Enchilada Soup


We have been making this soup for years, so I don't remember where the recipe came from.  I do remember it being a copy cat recipe from Chili's (the restaurant) Chicken Enchilada Soup.  No matter how I got a hold of it, it has been a house favorite for quite some time!  It is just a fantastic soup and different then other mexican or tortilla soups I have had.  This one is just so perfectly delicious!  

Chicken Enchilada Soup
(8-10 servings)

1/4 cup vegetable oil
2 T chicken base
1 1/2 cup diced onions
1 t cumin
1 t chili powder
1 t minced garlic
1/4 t cayenne pepper (this will NOT make it spicy)
1 cup masa harina, corn flour (you can find this at any grocery store)
2 quarts water
1 cup crushed tomatoes
1/4 pound American cheese, cut into small cubes (I totally don't like this but it is amazing and creamy in this soup!)
2-3 chicken breasts, cooked and shredded

garnishes:
shredded cheddar cheese
tortilla chips 
avocado

In a large soup pot, heat oil.  Add onion, chicken base and spices.  Saute until the onions are soft, about 3-4 minutes.  In another container, combine 2 cups of the water with the masa harina, stirring until all lumps dissolve.  Add this to the sautéed onions, stirring constantly, and let it cook for 2-3 minutes once it starts to bubble, this will eliminate the raw flavor of the masa harina. Add the remaining water slowly, whisking as you go until the soup is smooth. Add the tomatoes, let the soup come to a boil, stirring occasionally.  Add cheese to the soup and stir to melt.  Add the chicken to the soup and stir to heat through.  Top with shredded cheese, crushed tortilla chips and fresh avocado!

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