Chilis chicken enchalada soup
Chilis chicken enchalada soup

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, chilis chicken enchalada soup. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Chilis chicken enchalada soup is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Chilis chicken enchalada soup is something which I have loved my whole life. They are fine and they look wonderful.

Choose from the world's largest selection of audiobooks. Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! In a large pot over medium heat, heat oil.

To begin with this recipe, we must first prepare a few ingredients. You can cook chilis chicken enchalada soup using 12 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Chilis chicken enchalada soup:
  1. Get 1/2 cup Vegetable oil
  2. Prepare 1/2 cup Chicken base
  3. Take 3 cup Yellow onion diced
  4. Prepare 2 tsp Ground cumin
  5. Prepare 2 tsp Garlic powder
  6. Get 1/2 tsp Cayenne pepper
  7. Make ready 2 cup Mesa harina (mexican flour used to make corn tortillas)
  8. Get 4 quart Water
  9. Make ready 2 cup Crushed tomatoes
  10. Take 1/2 lb Processed american cheese (valveeta) cut into small cubes
  11. Get 3 lb Cooked shredded chicken
  12. Take 1 (toppings: cheese shredded, pico de gallo, tortilla strips)

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. Serve soup in cups or bowls. To the sautéed onion mixture, add chicken stock, diced tomatoes, enchilada sauce, cumin, and chili powder.

Steps to make Chilis chicken enchalada soup:
  1. In a large pot combine oil, chicken base, onion and spices saute until onions are soft and clear
  2. In a medium mixing bowl combine mesa harina with 1 quart water stir until lumps dissolve
  3. Add mesa to onions bring to a boil mixture will start to boil and get thick stir constantly at this point to eliminate the raw taste in the mesa.
  4. Add remaining 3 quarts of water and tomatoes stir and let mixture return to boil stirring occasionally.
  5. Add cheese cubes and stir until melted
  6. Stir in shredded chicken
  7. Serve with toppings and enjoy :)

Serve soup in cups or bowls. To the sautéed onion mixture, add chicken stock, diced tomatoes, enchilada sauce, cumin, and chili powder. 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. Chili's Chicken Enchilada Soup - tastes just like the real thing and is filled with chicken, tomatoes, cheese and more.

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