Chili's Copycat Chicken Enchilada Soup
Homemade Chicken Enchilada Soup: A Comforting and Convenient Meal
Homemade Chicken Enchilada Soup: A Comforting and Convenient Meal
- 1/2 c. vegetable oil
- 1/4 c. chicken base
- 3 c. diced yellow onions
- 2 tsp. ground cumin
- 2 tsp. chili powder
- 2 tsp. granulated garlic
- 1/2 tsp. cayenne pepper
- 2 c. masa harina
- 4 qt. water (divided)
- 2 c. crushed tomatoes
- 1/2 lb. processed american cheese cut in small cube
- 3 lb. cooked cubed chicken
- 2 avocados
- Carbohydrate 39.0823040789678 g
- Cholesterol 123.225927183333 mg
- Fat 30.2764575599742 g
- Fiber 3.98349992770472 g
- Protein 40.7581383319249 g
- Saturated Fat 8.18384460896619 g
- Serving Size 1 1 Serving (610g)
- Sodium 306.454992920804 mg
- Sugar 35.0988041512631 g
- Trans Fat 2.35815831366538 g
- Calories 586 calories
Step-by-step
- In large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear, 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 pot. Add tomatoes; let mixture return to 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 mix 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 mix 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 successfully.
- garnish with pico de gallo, avocado and chips
Commercial copycat recipes rarely reveal how restaurant kitchens build body without using heavy cream. This preparation relies on masa harina, a nixtamalized corn flour traditionally used for tortillas, which thickens the broth while imparting an authentic earthy aroma that standard wheat flour cannot replicate. Southwestern soup traditions frequently use this technique to bridge the gap between liquid broth and substantial texture.
- Dissolve the two cups of masa harina in one quart of cold water completely before adding it to the pot to prevent dense, floury lumps from forming.
- Sauté the yellow onions, chicken base, and spices in the vegetable oil for exactly five minutes until the onions turn translucent and release their natural sugars.
- Boil the mixed masa slurry for two to three minutes after it starts bubbling to cook out the raw corn taste entirely.
- Cube the processed American cheese into small, uniform pieces to ensure it melts smoothly into the simmering liquid without separating or graininess.
- Stir the soup occasionally while incorporating the cheese and tomatoes to prevent scorching at the base of the heavy pot.
Proper slurry preparation separates a silky, emulsified broth from a chalky disappointment. Allow leftover portions to cool entirely before storing them in an airtight container in the refrigerator for up to four days.
