Chicken Enchilada Soup Chilis Copycat Recipes

CHILI'S CHICKEN ENCHILADA SOUP

Steps:

• In a pitcher or large measuring cup, combine the masa harina with 1 quart of the water. Stir until all lumps dissolve.
• In a large pot, combine the oil, chicken base, onions, cumin, chili powder, granulated garlic, salt, and cayenne. Cook, stirring occasionally, until onions are soft and translucent, about 5 minutes.
• Add masa harina mixture to the onions and bring to a boil. Once it starts to bubble, cook for 2 to 3 minutes, stirring constantly. (This will eliminate any raw taste from the masa harina.)
• Stir in the remaining 3 quarts of water and the tomatoes. Let the soup return to a boil, stirring occasionally.
• Add the cheese. Cook, stirring occasionally until the cheese melts.
• Add the chicken and heat through.

CHICKEN ENCHILADA SOUP (CHILI'S COPYCAT)

Steps:

• 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.
• 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 & refried beans. Whisk until blended.
• Add enchilada sauce, cheese and spices to pot and bring mixture to a boil.
• 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.
• Serve soup in cups or bowls. Can garnish with shredded cheddar cheese, crumbled corn tortilla chips, Olives or pico de gallo.

CHILI'S COPYCAT CHICKEN ENCHILADA SOUP

Steps:

• 1. Heat a large, deep pot over medium high heat. Add 3 Tb olive oil and allow it to heat through. Add 1 medium onion (chopped) and 3 cloves garlic (minced). Cook until the onions are translucent and a bit golden.
• 2. Grab some Masa Mix. This is a corn-based dough mix that can be found easily on the Mexican food aisle of your grocery store. It really gives the soup a nice, authentic flavor. Add 1 C Mesa Mix to the onion mixture. Give it a nice stir and allow it to cook for 1-2 minutes, stirring constantly.
• 3. In a separate bowl combine 8 tsp of chicken bullion granules and 6 cups of hot water.
• 4. Add 3 cups of the chicken broth to the soup pot and stir to combine, making sure all of the masa mix has been incorporated. Add the remaining 3 cups of chicken broth and stir to combine.
• 5. To the pot add 2 (14 ounce) cans of black beans (drained), 2 (10 ounce) cans red enchilada sauce and 1 (4 ounce) can green chilis (un-drained).
• 6. You'll want to add 2 (14 ounce) cans of Mexican tomatoes as well. However, it's a good idea to chop the tomatoes up a bit with a pair of kitchen scissors, then add the whole can (juices included) to the pot.
• 7. Add 2 tsp salt, 1 tsp sugar, 1 1/2 tsp chili powder, 2 1/2 tsp cumin and 1 Tb butter. Stir to combine.
• 8. Add 3 C cooked chicken, chopped into bite sized pieces. I used rotisserie chicken. Allow the soup to simmer for 10 minutes.
• 9. Add 4 C freshly grated sharp cheddar cheese and stir. It should melt pretty quickly for you.
• 10. Remove the pot from the heat and serve with tortilla strips and more cheddar cheese if you so choose.

CHILIS SOUTHWEST CHICKEN SOUP

Steps:

• Place 1 tablespoon of vegetable oil in a large pot. Season chicken breast with salt. Cook the chicken breast over medium heat for about 6 to 7 minutes on each side. (The chicken should be fully cooked). Remove chicken from the pot, and when cool to the touch, shred the chicken.
• Place one tablespoon of vegetable oil to the same pot where the chicken was cooked. Saute garlic and onion until the onion is translucent. Add celery and cook for 2 to 3 minutes more.
• Add tomato paste, and stir well. Saute for about 1 minute stirring constantly, add chicken stock.
• Add chipotle peppers, hominy, green chilis, diced tomatoes, and shredded chicken. Cook until the soup has heated through.
• Add a squeeze of lime juice, and about 1 tablespoon of chopped cilantro.
• If desired you can use corn chips, or slice a few corn tortillas thin, and fry them in vegetable oil until very crisp.
• Garnish soup with fried corn tortilla strips, chopped cilantro, and shredded cheese if desired.

CHILI'S CHICKEN ENCHILADA SOUP (COPYCAT)

Steps:

• In a large dutch oven add the canola oil over medium high heat.
• Add half the kosher salt to the chicken pieces and add them to the dutch oven.
• Cook the chicken 3-4 minutes on each side, until just cooked through.
• Remove the chicken and add in the onions and garlic and lower the heat to medium.
• Add in the spices and cook for 3-4 minutes until translucent.
• Add in the chicken broth and whisk.
• In a large bowl add the masa harina to the water and whisk it together well.
• Add it into the dutch oven along with the enchilada sauce.
• Add the chicken back in. Stir well and let simmer for 30-40 minutes on low heat.
• Add in the cream cheese and cheddar cheese and stir well until melted.
• Add the topping ingredients, except for the cotija cheese into a bowl together and stir.
• Top the soup with some of the tomato mixture and some crumbled cheese.

CHILI'S CHICKEN ENCHILADA SOUP

Steps:

• Heat Dutch oven or heavy soup to over medium heat. Add olive oil.Add chopped onion and sauté until it starts to turn golden brown, about 5 minutes.
• Add garlic and sauté one minute more.
• Reduce heat to medium-low.To the sautéed onion mixture, add chicken stock, diced tomatoes, enchilada sauce, cumin, and chili powder.
• Simmer for 5 minutes.
• OPTIONAL: For a smoother soup, use an immersion blender to puree larger chunks, until it reaches the desired consistency.
• In a larger measuring cup, whisk together masa harina and water. It is important incorporate in the masa harina into the water completely before adding it to the soup mixture. Adding it without fully mixing it into the water can result in lumpy soup.
• Whisk masa mixture to soup, adding slowly and whisking thoroughly. Simmer soup an additional 5 minutes. If the soup is thicker than you would prefer, simply add a little extra chicken stock or water at this time.
• Add American and Jack cheeses, and stir until they have completely melted into the soup.
• Stir in chicken and (optional) corn.
• Simmer an additional minute more to get everything up to heat. Garnish with tortilla strips, grated cheese, cilantro, peppers, etc.

COPYCAT CHILI'S CHICKEN ENCHILADA SOUP

Steps:

• To begin, season the chicken with salt and pepper and cook in a large dutch oven with vegetable oil.
• Once the chicken is browned remove from the pot and add in the diced onion and clove of garlic. Add in the spices (chili powder, cumin) and cook until fragrant. Add in 2 cups the chicken broth.
• In a separate bowl combine the remaining broth and masa harina until smooth. Whisk into the soup pot. Add the enchilada sauce.
• Add the chicken and bring to a simmer. Cook on low for 30 minutes.
• To prepare pico de gallo, mix all ingredients together in a small bowl.
• After 30 minutes, whisk in the cream cheese and cheddar cheese and cook on low until melted. Ladle into bowls and top with pico de gallo and crushed tortilla chips.