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Chicken Enchilada Soup

Chili's Chicken Enchilada Soup comes together with Vegetable Oil, Large Chicken Breast Fillets, Diced Onion, Garlic, and Chicken Broth. Serves 12. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 tbsp
• 4
• 1/2 cup
• 1
• 4 cup
• 1 cup
• 3 cup
• 1 cup
• 16 oz
• 1 tsp
• 1 tsp

Method (preview)

1. 1

   In a large pot, heat 1 tablespoon of oil over medium heat and brown chicken breasts for about 4-5 minutes per side.

2. 2

   Remove and set aside.

3. 3

   Add onions and garlic to pot and saute over medium heat for about 2 minutes, or until onions begin to become translucent.

4. 4

   Add chicken broth.

5. 5

   Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.

6. 6

   Add masa mixture to pot with onions, garlic and broth.

7. 7

   Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.

8. 8

   Shred the chicken into small, bite-size pieces and add it to the pot.

9. 9

   Reduce heat and simmer soup for 30-40 minutes or until thick.

10. 10

    Serve soup in cups or bowls, and top with shredded cheddar cheese, crumbled corn tortilla chips, and a little salsa.

11. 11

    Contributed to the FareShare Gazette by Dee; 13 April 2002. www.fareshare.net