Cheesy Enchilada Soup a take on Chili's Enchilada Soup

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.

  1. Dice the onions into small bits. (you can chop a whole green peppers/capsicum into small pieces too)
  2. In a large pot add 2 table spoons of olive oil on medium. Add the onions and green peppers into the pot.
  3. Sautee the onions and peppers until the onions are translucent.
  4. In a separate pot, put in the chicken stock and allow the pot to come to boil.
  5. Once pot number 2 comes to a boil, put in the chicken. Cook for about 30 minutes are white all the way through.
  6. When the chicken is cooked, turn the pot low, and remove the chicken then place in a bowl.
  7. Take two forks and begin shredding the chicken or place on a cutting board to chop into chunks.
  8. In pot 1, add in the spices and cook for 3-4 minutes until translucent.
  9. Add in the masa harina or the substitute (corn starch, corn flour, and corn meal) to the water and whisk it together well.
  10. Add the enchilada sauce and the Masa Harina to the pot and stir well.
  11. Add the chicken in. Stir well and let simmer for 30-40 minutes on low heat.
  12. Add in the Rotel Tomatos, Red Kidney beans or Black beans with corn.
  13. Stir well
  14. Add in the cream cheese and cheddar cheese and stir well until melted.
  15. *Add in the cream cheese.  This can be added for more of a creamier texture.
  16. Add the topping ingredients, except for the cotija cheese into a bowl together and stir.
  17. Top the soup with some of the tomato mixture and some crumbled cheese.

 

Cheesy Enchilada Soup
 
Prep time
Cook time
Total time
 
Kind of a mixture of trial and error because when one is living abroad, certain goods are hard to find.
Author:
Cuisine: Mexican
Ingredients
  • 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
Instructions
  1. Dice the onions into small bits. (you can chop a whole green peppers/capsicum into small pieces too)
  2. In a large pot add 2 table spoons of olive oil on medium. Add the onions and green peppers into the pot.
  3. Saute the onions and peppers until the onions are translucent.
  4. In a separate pot, put in the chicken stock and allow the pot to come to boil.
  5. Once pot number 2 comes to a boil, put in the chicken. Cook for about 30 minutes are white all the way through.
  6. When the chicken is cooked, turn the pot low, and remove the chicken then place in a bowl.
  7. Take two forks and begin shredding the chicken or place on a cutting board to chop into chunks.
  8. In pot 1, add in the spices and cook for 3-4 minutes until translucent.
  9. Add in the masa harina or the substitute (corn starch, corn flour, and corn meal) to the water and whisk it together well.
  10. Add the enchilada sauce and the Masa Harina to the pot and stir well.
  11. Add the chicken in. Stir well and let simmer for 30-40 minutes on low heat.
  12. Add in the Rotel Tomatoes, Red Kidney beans or Black beans with corn.
  13. Stir well
  14. Add in the cream cheese and cheddar cheese and stir well until melted.
  15. Add the topping ingredients, except for the cotija cheese into a bowl together and stir.
  16. Top the soup with some of the tomato mixture and some crumbled cheese.

 

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