Enchilada Soup

Chili’s Chicken Enchilada Soup


1 Tbsp vegetable oil
1-2 lbs of chicken breast fillets
½ cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina (it’s corn flour)
3 cups water
1 cup enchilada sauce (I usually just dump the whole 10 oz can in)
16 oz velveeta
1 tsp salt
1 tsp chili powder
½ tsp cumin
Garnish: Shredded cheddar cheese, crumbled corn tortilla chips, pico de gallo

Brown chicken in oil in a large pot and set aside.  Add onions and garlic to the pot and saute till onions begin to be translucent.  Add chicken broth.  Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to the pot.  Add all remaining ingredients to the pot and bring mixture to a boil.  Shred the chicken into bite-sized pieces and add it to the pot. Reduce heat and simmer soulp for 30-40 minutes or until thick. (Make sure it's not simmering too hot and stir occasionally as well to make sure it isn’t sticking to the bottom.  The simmering time is very important for the texture of the soup.) I usually just provide chips sour cream and salsa and let people assemble their own soup to their liking.  The recipe for the pico is below, but I often just buy the fresh salsa from the produce department instead.
Pico de Gallo
2 medium tomatoes, diced
½ cup diced Spanish onion
2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
Pinch of Salt