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    You are in: Home / Recipes / TSR Version of Chili's Chicken Enchilada Soup by Todd Wilbur Recipe
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    TSR Version of Chili's Chicken Enchilada Soup by Todd Wilbur

    1/5 Photos of TSR Version of Chili's Chicken Enchilada Soup by Todd Wilbur

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    kcdelong's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Garnish

    Pico de Gallo

    Directions:

    1. 1
      Add 1 tablespoon of oil to a large pot over medium heat.
    2. 2
      Add chicken breasts to pot and brown for 4-5 minutes per side.
    3. 3
      Set chicken aside.
    4. 4
      Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
    5. 5
      Add chicken broth.
    6. 6
      Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.
    7. 7
      Add masa mixture to pot with onions, garlic and broth.
    8. 8
      Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
    9. 9
      Shred the chicken into small, bite-size pieces and add it to the pot.
    10. 10
      Reduce heat and simmer soup for 30-40 minutes or until thick.
    11. 11
      Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

    Ratings & Reviews:

    • on August 23, 2010

      My husband loves chilli's and goes there for this soup! I have tried many of time to recreate chilli's verison and finally found the recipe! We love it and it is super close to the actual chilli's soup but I did not use the mesa cause i know how thick it can get! What i did was take corn tortillas and put them into my bleander about 6 made two cups and that seemed to be a good amout also i did use a lil more enchilada sauce! I also made my own tortilla strips by cutting up corn tortialls and frying them in a lil olvive oil and salt for the garnish! try sour cream as a garnish also!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 19, 2009

      55

      I worked at Chili's for 10 years, and this recipe is pretty darn close!! I don't think Chili's has onions in it, but I use them anyway for the flavor. I usually 1/2 it, use one can of Chicken Broth (almost 2 cups) and I don't add that much Velveeta...about 3/4 the amt...kinda to taste and consistency. It felt like a cheese "dip" the first time I made it with all that cheese. I also think the Masa ratio is perfect. I add more Enchilada sauce (homemade is the best...it's easy!) for flavor. I've been making this for a while. My 8-yr old loves it! (without the pico, of course) :)) Thank you!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 24, 2003

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (91)

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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
    43%
    Total Fat 11.2 g
    17%
    Saturated Fat 5.9 g
    29%
    Cholesterol 54.0 mg
    18%
    Sodium 1240.2 mg
    51%
    Total Carbohydrate 15.1 g
    5%
    Dietary Fiber 1.5 g
    6%
    Sugars 5.7 g
    22%
    Protein 17.3 g
    34%

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