BEST CHILI’S CHICKEN ENCHILADA SOUP RECIPE – HOW TO MAKE CHILI’S …
Provided by: DELISH.COM
Total time: 30 minutes
Prep time: 5 minutes
Cook time: 0S
Yield: 6 servings
|1 tbsp. extra-virgin olive oil|
|1 onion, chopped|
|2 cloves garlic, minced|
|5 c. low-sodium chicken broth|
|1 c. masa harina|
|1 c. enchilada sauce|
|16 oz. Velveeta, cut into cubes|
|2 c. shredded chicken|
|1 tsp. chili powder|
|1/2 tsp. ground cumin|
|Freshly ground black pepper|
|1 c. shredded Monterey jack, for garnish|
|1 c. shredded cheddar, for garnish|
|Crushed tortilla chips, for garnish|
- In a large pot over medium heat, heat oil. Add onion and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute. Add broth and bring to a boil.
- Meanwhile, in medium bowl, whisk together 2 cups water and masa harina until smooth. Add to pot, whisking constantly until no lumps remain. Add enchilada sauce and Velveeta and cook, stirring often, until melted. Stir in chicken, chili powder, and cumin. Season with salt and pepper.
- Garnish with cheeses and tortilla strips before serving.