Souptacular - Chicken Enchilada Soup

The last time we went out to eat at Chilis, I ordered a cup of their Chicken Enchilada Soup. It was delivered to our table before the rest of the food came, and I basically inhaled it...it was just that good, chock full of chicken and spice and cheesy goodness. When our dinner arrived a few minutes later, another cup of soup was set in front of me, and I looked at it with much consternation. I wanted that second serving, oh my yes, but honesty compelled me to tell the waitress that someone else had already brought me a cup. She shrugged, she didn't care, and told me to enjoy it. So I did.

And then I went home and kept thinking about it. So I googled it, found a copycat recipe, and whipped up a batch. Since I took some liberties with the recipe, it didn't turn out exactly like the Chili's version, but it was still pretty darn tasty.

Chicken Enchilada Soup

1 tablespoon vegetable oil
1 lb. of chicken breast fillets (approx. 3 fillets)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina (flour found in baking section of stores)
3 cups water
1 cup enchilada sauce
16 ounces Velveeta
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin

Garnish

shredded cheddar cheese
crumbled corn tortilla chips
pico de gallo

1. Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.

2. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.

3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth.

4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.

5. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.

6. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

So the liberties I took with this...I didn't have Velveeta, so I used regular shredded cheddar. I also substituted regular flour for the Masa Harina, since I didn't have it on hand, imagine that. I think it might be better using the Masa Harina, since regular flour might give it a little too much of a pasty taste. But flour will work in a pinch.

I also used green enchilada sauce even though I think that Chilis uses red enchilada sauce...still really delicious. And even though it is not a traditional enchilada ingredient, I threw in a can of black beans just to make it a little heartier and convince my husband that soup can, indeed, be what's for dinner.

Enjoy! And head over to Boomama's for some more spectacular soups.