Copycat Chili's Chicken Enchilada Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 241.4
- Total Fat: 12.4 g
- Cholesterol: 36.2 mg
- Sodium: 1,373.8 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 1.5 g
- Protein: 14.2 g
View full nutritional breakdown of Copycat Chili's Chicken Enchilada Soup calories by ingredient
Introduction
Found on Food.com...very yummy and tastes just like the real thing!! Found on Food.com...very yummy and tastes just like the real thing!!Number of Servings: 12
Ingredients
-
1T vegetable oil
1lb chicken breast fillets (approx. 3 fillets)
1/2c diced onions
1 garlic clove, pressed, to taste
4c chicken broth
1c masa harina
3c water
1c enchilada sauce
16oz velveeta cheese
1t salt, to taste
1t chili powder
1/2t cumin
GARNISH:
shredded cheddar cheese
crumbled corn tortilla chips
Pico de gallo
Directions
1. add 1T oil to large pot over med heat
2. add chicken breasts to pot & brown 4-5 mins per side
3. Set chicken aside
4. add onions & garlic to pot, saute over med heat for abt 2mins or until onions begin to become translucent
5. add chicken broth
6. combine masa harina w/2c water in med bowl & whisk until blended
7. add masa mixture to pot with onions, garlic, & broth
8. add remaining water, enchilada sauce, cheese & spices to pot & bring to a boil.
9. shred the chicken into small, bite-sized pieces & add it to the pot.
10. reduce heat & simmer soup for 30-40min or until thick
11. serve soup in cups or bowls & garnish w/shredded cheddar cheese, crumbled corn tortilla, and pico de gallo.
Serving Size: 1 serving = 283g
Number of Servings: 12
Recipe submitted by SparkPeople user SCRPN4.
2. add chicken breasts to pot & brown 4-5 mins per side
3. Set chicken aside
4. add onions & garlic to pot, saute over med heat for abt 2mins or until onions begin to become translucent
5. add chicken broth
6. combine masa harina w/2c water in med bowl & whisk until blended
7. add masa mixture to pot with onions, garlic, & broth
8. add remaining water, enchilada sauce, cheese & spices to pot & bring to a boil.
9. shred the chicken into small, bite-sized pieces & add it to the pot.
10. reduce heat & simmer soup for 30-40min or until thick
11. serve soup in cups or bowls & garnish w/shredded cheddar cheese, crumbled corn tortilla, and pico de gallo.
Serving Size: 1 serving = 283g
Number of Servings: 12
Recipe submitted by SparkPeople user SCRPN4.