Chili’s Chicken Enchilada Soup






Recipe: Chili’s Chicken Enchilada Soup


  • 1/2 cup Vegetable oil
  • 1/4 cup Chicken base
  • 3 cups diced Yellow Onions
  • 2 tsp. ground Cumin
  • 2 tsp. Chili Powder
  • 2 tsp. granulated Garlic
  • 1/2 tsp. Cayenne pepper
  • 2 cups Masa Harina
  • 4 quarts Water (divided)
  • 2 cups crushed Tomatoes
  • 1/2 lb. processed American cheese, cut in small cube
  • 3 lb. cooked, cubed chicken


  1. In large pot, place oil, chicken base, onion and spices. Sauté until onions are soft and clear, about 5 minutes
  2. In another container, combine Masa Harina with 1 quart water.
  3. Stir until all lumps dissolve. Add to sautéed onions, bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa harina. Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally. Add cheese to soup.
  4. Cook stirring occasionally, until cheese melts. Add chicken; heat through.

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