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Chili's Chicken Enchilada Soup
Nb persons: 0
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| 1 TBSP | Vegetable oil |
| 1 lb | Chicken breast filets |
| 1/2 cup | onion, diced |
| 1 clove | garlic, pressed |
| 4 cups | chicken broth |
| 1 cup | flour, masa harina (mexican corn flour) |
| 3 cups | water |
| 1 cup | enchilada sauce |
| 16 oz. | Velveeta cheese |
| 1 tsp | salt |
| 1 tsp | chili powder |
| 1/2 tsp | cumin |
| 16 oz. | cheddar cheese, shredded |
| corn chips |
corn tortilla chips
Add 1 TBSP of oil to a large pot over medium heat. Add chicken breast to pot and brown for 4-5 minutes per side. Set chicken aside. Add onions and garlic to pot and saute over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth. Combine flour with 2 cups water in a medium bowl and whisk until blended. Add flour mixture to pot with onions, garlic and broth. Add remaining water, enchilada souce, cheese and spices to pot and bring mixture to a boil. Shred the chicken into small, bite size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick. Servie soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips and pico de gallo.
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