Chilis chicken enchalada soup
Chilis chicken enchalada soup

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chilis chicken enchalada soup. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Chilis chicken enchalada soup is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Chilis chicken enchalada soup is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have chilis chicken enchalada soup using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Chilis chicken enchalada soup:
  1. Take 1/2 cup Vegetable oil
  2. Get 1/2 cup Chicken base
  3. Make ready 3 cup Yellow onion diced
  4. Make ready 2 tsp Ground cumin
  5. Prepare 2 tsp Garlic powder
  6. Make ready 1/2 tsp Cayenne pepper
  7. Take 2 cup Mesa harina (mexican flour used to make corn tortillas)
  8. Make ready 4 quart Water
  9. Make ready 2 cup Crushed tomatoes
  10. Make ready 1/2 lb Processed american cheese (valveeta) cut into small cubes
  11. Get 3 lb Cooked shredded chicken
  12. Get 1 (toppings: cheese shredded, pico de gallo, tortilla strips)

Add enchilada sauce, 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. Serve soup in cups or bowls. To the sautéed onion mixture, add chicken stock, diced tomatoes, enchilada sauce, cumin, and chili powder.

Steps to make Chilis chicken enchalada soup:
  1. In a large pot combine oil, chicken base, onion and spices saute until onions are soft and clear
  2. In a medium mixing bowl combine mesa harina with 1 quart water stir until lumps dissolve
  3. Add mesa to onions bring to a boil mixture will start to boil and get thick stir constantly at this point to eliminate the raw taste in the mesa.
  4. Add remaining 3 quarts of water and tomatoes stir and let mixture return to boil stirring occasionally.
  5. Add cheese cubes and stir until melted
  6. Stir in shredded chicken
  7. Serve with toppings and enjoy :)

Serve soup in cups or bowls. To the sautéed onion mixture, add chicken stock, diced tomatoes, enchilada sauce, cumin, and chili powder. OPTIONAL: For a smoother soup, use an immersion blender to puree larger chunks, until it reaches the desired consistency. In a larger measuring cup, whisk together masa harina and water. Chili's Chicken Enchilada Soup - tastes just like the real thing and is filled with chicken, tomatoes, cheese and more.

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