Chicken Enchilada Soup
This is a copycat recipe for Chili's Enchilada Soup - one of our favorites.
Servings: 8
Ingredients
- 1 pound chicken breast boneless, skinless and cut into bite-sized pieces
- 1 teaspoon Kosher salt
- 2 tablespoons canola oil
- 3/4 cup onion the rest of the onion goes to the topping
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 clove garlic minced
- 4 cups chicken broth
- 1 cup masa harina not corn meal
- 4 cups water
- 1 1/2 cups enchilada sauce or one 12 ounce can
- 8 ounce cream cheese
- 8 ounces sharp cheddar cheese
Toppings
- 2 roma tomatoes diced
- 1/4 onion diced
- 1/2 jalapeno diced
- 1/4 cup cilantro chopped
- 1/4 cup cotija cheese crumbles
Instructions
- In a large Dutch oven add the canola oil over medium 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. Do not overcook.
- Remove the chicken and add in the onions and garlic and lower heat to medium.
- Add in the spices and cook for 2-3 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 to the Dutch oven along with the enchilada sauce.
- Add the chicken back in. Stir well and let simmer 20-30 minutes on low heat.
- Add in the cream cheese and cheddar cheese and stir well until melted.
- Serve and top with your favorite toppings.