For the beginning of the weekend, I usually take a trip by our neighborhood Chilis. Mese and I always go for chips and queso, fish tacos, and I generally order a bowl of Chili’s Cheesy Enchilada soup. It is a tasty treat for someone that may have had a hard week. This came together after many different tries. If you don’t have mas harina then a substitute which was researched is a mixture of corn starch, corn flour, and corn meal. The texture will be a little different than mas harina but it works just as well. If you do some of these things simultaneously, you can have this done with in 45 mins.
Ingredients:
1 pound chicken breast boneless skinless (cut into chunks or shred)
1 teaspoon of salt
2 tablespoon of Olive Oil
¾ yellow onion (the rest of the onions goes to the topping)
1 teaspoon of chili power
1 garlic clove minced (1 tablespoon of minced garlic)
4 cups of chicken broth (2 tablets of pre-made chicken stock in 4 cups of water)
1 cup masa harina (substitute mix 1/4 corn starch, ¼ corn flour, corn meal)
1 ½ cups enchilada sauce or one 12 ounce can
8 ounces of sharp cheddar cheese
*8 ounces cream cheese cut into small cubes
1 can of Red Kidney or Black Beans
1 can of Rotel Tomatoes with chilies
*8 ounces of corn
*Cream cheese
TOPPINGS
2 roma tomatoes diced
1/4 yellow onion diced
1/2 jalapeno deseeded, deveined and minced
1/4 cup chopped cilantro
1/8 teaspoon kosher salt
1 pinch coarse ground black pepper
1/4 cup cotija cheese crumbles
Note: click on times in the instructions to start a kitchen timer while cooking.
- Dice the onions into small bits. (you can chop a whole green peppers/capsicum into small pieces too)
- In a large pot add 2 table spoons of olive oil on medium. Add the onions and green peppers into the pot.
- Sautee the onions and peppers until the onions are translucent.
- In a separate pot, put in the chicken stock and allow the pot to come to boil.
- Once pot number 2 comes to a boil, put in the chicken. Cook for about 30 minutes are white all the way through.
- When the chicken is cooked, turn the pot low, and remove the chicken then place in a bowl.
- Take two forks and begin shredding the chicken or place on a cutting board to chop into chunks.
- In pot 1, add in the spices and cook for 3-4 minutes until translucent.
- Add in the masa harina or the substitute (corn starch, corn flour, and corn meal) to the water and whisk it together well.
- Add the enchilada sauce and the Masa Harina to the pot and stir well.
- Add the chicken in. Stir well and let simmer for 30-40 minutes on low heat.
- Add in the Rotel Tomatos, Red Kidney beans or Black beans with corn.
- Stir well
- Add in the cream cheese and cheddar cheese and stir well until melted.
- *Add in the cream cheese. This can be added for more of a creamier texture.
- Add the topping ingredients, except for the cotija cheese into a bowl together and stir.
- Top the soup with some of the tomato mixture and some crumbled cheese.
- 1 pound chicken breast boneless skinless (cut into chunks or shred)
- 1 teaspoon of solt
- 2 tablespoon of Olive Oil
- ¾ yellow onion (the rest of the onions goes to the topping)
- 1 teaspoon of chili power
- 1 garlic clove minced (1 tablespoon of minced garlic)
- 4 cups of chicken broth (2 tablets of pre-made chicken stock in 4 cups of water)
- 1 cup masa harina (substitute mix ¼ corn starch, ¼ corn flour, corn meal)
- 1 ½ cups enchilada sauce or one 12 ounce can
- 8 ounces of sharp cheddar cheese
- *8 ounces cream cheese cut into small cubes
- 1 can of Red Kidney or Black Beans
- 1 can of Rotel Tomatoes with chilies
- *8 ounces of corn
- Dice the onions into small bits. (you can chop a whole green peppers/capsicum into small pieces too)
- In a large pot add 2 table spoons of olive oil on medium. Add the onions and green peppers into the pot.
- Saute the onions and peppers until the onions are translucent.
- In a separate pot, put in the chicken stock and allow the pot to come to boil.
- Once pot number 2 comes to a boil, put in the chicken. Cook for about 30 minutes are white all the way through.
- When the chicken is cooked, turn the pot low, and remove the chicken then place in a bowl.
- Take two forks and begin shredding the chicken or place on a cutting board to chop into chunks.
- In pot 1, add in the spices and cook for 3-4 minutes until translucent.
- Add in the masa harina or the substitute (corn starch, corn flour, and corn meal) to the water and whisk it together well.
- Add the enchilada sauce and the Masa Harina to the pot and stir well.
- Add the chicken in. Stir well and let simmer for 30-40 minutes on low heat.
- Add in the Rotel Tomatoes, Red Kidney beans or Black beans with corn.
- Stir well
- Add in the cream cheese and cheddar cheese and stir well until melted.
- Add the topping ingredients, except for the cotija cheese into a bowl together and stir.
- Top the soup with some of the tomato mixture and some crumbled cheese.