Chili’s Chicken Enchilada Soup has been a long time favorite recipe here at CopyKat. Years ago this soup was made from scratch in the restaurant. In recent years, this soup is made in a large central kitchen and reheated in the restaurant. While the soup is still remarkably tasty in the restaurant, I think it misses chunkiness and homemade flavor it used to have. This soup has more texture and is filled with more vegetables and meat than the restaurant equivalent.
I use for American processed cheese in this recipe. Normally you can buy this cheese by the slice, but you can also buy this cheese in the deli that are in most grocery stores. I believe this is an under rated cheese because it melts so well and has a well pronounced cheese flavor. I do not recommend using Velveeta brand cheese for this because I think the flavor of Velveeta can take over the flavor in the soup. Store brand cheese works extremely well. If you don’t want to unwrap multiple pieces of cheese walk over to your deli counter and purchase some of this cheese at your local deli counter.
Chili's Chicken Enchilada Soup
This soup makes a hearty meal and is so tasty!
- 1/2 cup vegetable oil
- 1/4 cup chicken base
- 3 cup diced yellow onions
- 2 teaspoon ground cumin
- 2 teaspoon chili powder
- 2 teaspoon granulated garlic
- 1/2 teaspoon cayenne pepper
- 2 cup Masa Harina
- 4 quart water (divided)
- 2 cup crushed tomatoes
- 1/2 pound processed American cheese, cut in small cubes
- 3 pounds cooked, cubed chicken
In a large pot, place oil, chicken base, onion and spices. Saute until onions are soft and translucent, about 5 minutes. In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add to sauteed onions and 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 the pot. Add tomatoes; let mixture return boil stirring occasionally.
Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2 gallons or 16-20 servings.
Please note you must incorporate in the Mesa Harina into 1 quart of broth completely. If you add the Masa Harina into the soup directly, it will be difficult to blend in and may be lumpy. If you feel 2 cups is too much Masa Harina, I have made the soup with 1 1/2 cups with good results.Print Recipe