1/6 Photos of TSR Version of Chili's Chicken Enchilada Soup by Todd Wilbur
1 hr 10 mins
From www.TopSecretRecipes.com. 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!
My Private Note
Units: US | Metric
- 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
Pico de Gallo
- 1Add 1 tablespoon of oil to a large pot over medium heat.
- 2Add chicken breasts to pot and brown for 4-5 minutes per side.
- 3Set chicken aside.
- 4Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
- 5Add chicken broth.
- 6Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.
- 7Add masa mixture to pot with onions, garlic and broth.
- 8Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
- 9Shred the chicken into small, bite-size pieces and add it to the pot.
- 10Reduce heat and simmer soup for 30-40 minutes or until thick.
- 11Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.
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Nutritional Facts for TSR Version of Chili's Chicken Enchilada Soup by Todd Wilbur
Serving Size: 1 (283 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 232.4
- Calories from Fat 101
- Total Fat 11.2 g
- Saturated Fat 5.9 g
- Cholesterol 54.0 mg
- Sodium 1240.2 mg
- Total Carbohydrate 15.1 g
- Dietary Fiber 1.5 g
- Sugars 5.7 g
- Protein 17.3 g