TSR Version of Chili's Chicken Enchilada Soup by Todd Wilbur
broth, chicken breast, velveeta cheese, sauce, tomatoes, onion, jalapeno peppers, garlic, chili, cumin
Ingredients
1 tablespoon vegetable oil 1 lb chicken breast fillet (approx. 3 fillets) 1/2 cup diced onion 1 garlic clove, pressed, to taste 4 cups chicken broth 1 cup masa harina 3 cups water 1 cup enchilada sauce 16 ounces velveeta cheese 1 teaspoon salt, to taste 1 teaspoon chili powder 1/2 teaspoon cumin Garnish shredded cheddar cheese crumbled corn tortilla chips Pico de Gallo2 medium tomatoes, diced 1/2 cup diced Spanish onion 2 teaspoons chopped fresh jalapeno peppers, seeded and de-ribbed 2 teaspoons finely minced fresh cilantro 1 pinch salt
Directions for TSR Version of Chili's Chicken Enchilada Soup by Todd Wilbur Recipe
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. 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. Add remaining water, 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, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.
Read the full directions on Food.com
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