Copycat Chili's Chicken Enchilada Soup
This copycat Chili's Chicken Enchilada Soup is hearty and filling with just a hint of spice.
Ingredients
- 1 tsp salt
- 1 Tbsp Vegetable oil
- 1/2 onion, diced
- 1 garlic clove, minced
- 1 tsp chili powder
- 1 tsp cumin
- 4 cups all-purpose flour, divided
- 1/2 cup masa harina
- 1 12-oz can red enchilada sauce
- 4 oz cream cheese
- 4 oz shredded sharp cheddar cheese
Pico de Gallo
- 1 tomato, diced
- 1/4 onion, diced
- 1/4 jalapeno, deseeded and diced
- 1/4 cup Chopped cilantro
- 1 tsp lime juice
- Salt, to taste
Instructions
- To begin, season the chicken with salt and pepper and cook in a large dutch oven with vegetable oil.
- Once the chicken is browned remove from the pot and add in the diced onion and clove of garlic. Add in the spices (chili powder, cumin) and cook until fragrant. Add in 2 cups the chicken broth.
- In a separate bowl combine the remaining broth and masa harina until smooth. Whisk into the soup pot. Add the enchilada sauce.
- Add the chicken and bring to a simmer. Cook on low for 30 minutes.
- To prepare pico de gallo, mix all ingredients together in a small bowl.
- After 30 minutes, whisk in the cream cheese and cheddar cheese and cook on low until melted. Ladle into bowls and top with pico de gallo and crushed tortilla chips.