I love soup. Broccoli cheese, chicken noodle, clam chowder and potato soup are some of my favorites but I also love a good chicken enchilada soup. I will fully admit I don’t like a whole lot of veggies in my soup so I am sometimes leary about ordering enchilada soup.
I have never had Chili’s version but my mom has told me it’s delish. After looking at the recipe, I knew most of my household would love it (Joel is a soup hater, boo).
Masa harina is a flour made of ground corn and is used to make tortillas, tamales and other traditional Mexican dishes. In this recipe, it not only lends that traditional enchilada taste to the soup but it also acts as a thickening agent.
Masa harina is usually found in the baking aisle by the flour or in the Mexican/ethnic food aisle. I’ve seen it at Wal-Mart so it shouldn’t be too hard to find. But if you can’t find it, or don’t wish to buy it for one recipe (although you could make this delicious dish with it too), you could mince up some flour tortillas and they will dissolve into the soup for added flavor and texture.
The Chili’s version does not include corn or black beans but we like them around here and they add more texture and yumminess so I decided to add them.
This is a really simple, convenient meal that is quick to throw together so it would be a great option for a busy weeknight or for when you don’t feel like cooking.
This recipe makes a huge amount of soup so I should have halved it, especially considering the whiny boy. I ate it for lunch for a few days and froze the rest in individual portions. I will have to update on how the freezing went once I try some.
- 2 tablespoons vegetable oil
- 2 medium onions, diced
- 4 cloves garlic, minced
- 1 quart chicken stock
- 1 tablespoon chicken soup base
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1/2 teaspoon black pepper
- 1/4 to 1/2 teaspoon cayenne pepper, to taste
- 1 (8 oz). can tomato sauce
- 1 (19 oz.) can enchilada sauce (or two 10 oz. cans)
- 1 cup masa harina (or 6 small corn tortillas, minced)
- 16 oz. Velveeta, cubed
- 1 cup colby jack cheese, shredded
- 1 (22 oz.) bag Tyson roasted and diced chicken, thawed
- 1 can whole kernel corn, drained (optional)
- 1 can black beans, drained (optional)
- Garnishes: pico de gallo, sour cream, shredded cheese, crunchy tortilla strips
- In a skillet, heat the olive oil over medium heat, and saute the onions until they are tender. Add the minced garlic and cook another minute or two, then scrape the onions and garlic into your crock pot.
- Add all the other ingredients, except the chicken, corn and black beans. Cook over high heat for two hours or low for four. Whisk until smooth (you may wish to use a stick blender).
- Add the chicken pieces, corn and black beans and heat through, maybe another 30 minutes to one hour. Check seasonings, and garnish as you like before serving.