Copycat Chili's Chicken Enchilada Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 182.1
  • Total Fat: 6.4 g
  • Cholesterol: 7.6 mg
  • Sodium: 1,128.3 mg
  • Total Carbs: 29.8 g
  • Dietary Fiber: 6.2 g
  • Protein: 7.2 g

View full nutritional breakdown of Copycat Chili's Chicken Enchilada Soup calories by ingredient
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Number of Servings: 12


    Onions, raw, .5 cup, chopped
    Macayo's red Enchilada Sauce, 12 serving
    Garlic, 1 clove (pressed, to taste)
    Chicken Breast, no skin, 1 unit (1 lb ready-to-cook) Chicken Broth, 4 cup (8 fl oz)
    Masa Harina, 1 cup
    Water 3 cup (8 fl oz)
    Salt, 1 tsp (to taste)
    Chili powder, 1 tsp
    Cumin seed, .5 tsp
    Velveeta 1/2 the fat, 16 ounces


Can garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.


1 Add 1 tablespoon of oil to a large pot over medium heat.

2 Add chicken breasts to pot and brown for 4-5 minutes per side.

3 Set chicken aside.

4 Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.

5 Add chicken broth.

6 Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.

7 Add masa mixture to pot with onions, garlic and broth.

8 Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.

9 Shred the chicken into small, bite-size pieces and add it to the pot. 10 Reduce heat and simmer soup for 30-40 minutes or until thick. 11 Serve soup in cups or bowls.

Serving Size: makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user A-NICKLE.

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