Wednesday, November 21, 2012

Chicken Enchilada Soup From Chili's

Chicken Enchilada Soup
This recipe is perfect for using left over turkey or if you need to feed a crowd during the holidays.  I usually make it on Black Friday after a full day of shopping.  It is a hearty  filling meal and super easy to make.  To save time, I usually dice the onions, cube the cheese, and cube the turkey (chicken) the night before.  To prepare the soup you place vegetable oil, chicken base, onions and spices in a very large pot.  I used an 8 quart- stockpot.  The onions and spices are sauteed for about 5 minutes.  The Masa Harina is mixed with one quart of water and stirred until all lumps are dissolved.  I used 1 cup of the Masa Harina and the soup had  a medium consistency.  You bring the mixture to a boil and cook for about 3 minutes.  You then add the tomatoes.  The cheese and chicken (turkey) are then added to the soup.  Ladle into bowls, top with a dollop of sour cream and sprinkle with some shredded Mexican cheese.  The result is a hearty, slightly spicy soup that is loaded with chicken (turkey).





Chili's Chicken Enchilada Soup
From Food.com

Ingredients:

1/2 cup vegetable oil
1/4 cup chicken base
3 cups diced yellow onions
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons garlic powder
1/2 teaspoon cayenne pepper
1/2-2 cups Masa Harina (Note: Depending on how you like your soup, 1/2 cup makes a thinner soup while 2 cups makes a thicker soup
4 quarts water (divided)
2 cups crushed tomatoes
1/2 pound processed American cheese, cut in small cubes
3 pound cubed cooked chicken - approximately 9 cups
Sour Cream
Shredded Mexican Cheese

Directions:

1. In a large pot, place the oil, chicken base, onion, and spices.
2. Saute until the onions are soft and clear, about 5 minutes.
3. In another container, combine Masa Harina with 1 quart water.  Stir until all lumps dissolve.







4. Add to sauteed onions and bring to a boil.
5. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly.
6. Add remaining 3 quarts of water to the pot.
7. Add the tomatoes; let mixture return to a boil stirring occasionally.
8. Add cheese to soup.  Cook stirring until the cheese melts.
9. Add the chicken and heat through.
10. Ladle into bowls and serve with a dollop of sour cream and a sprinkling of shredded Mexican cheese.

Makes 16-20 servings


































2 comments:

  1. I love this idea, Geri! What a nice change after SO much turkey...and a yummy tradition!

    ReplyDelete