Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Chili's Chicken Enchilada Soup
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- #11418
serves/makes:
ready in:
30-60 minutes
30-60 minutes
7 reviews
ingredients
1/2 cup vegetable oil
1/4 cup chicken base
3 cups diced yellow onions
2 teaspoons cumin
2 teaspoons chili powder
2 teaspoons granulated garlic
1/2 teaspoon cayenne pepper
2 cups masa harina
4 quarts water (divided)
2 cups crushed tomatoes
1/2 pound processed American cheese, cut in small cube
3 pounds cooked, cubed chicken
directions
In large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear, about 5 minutes In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add to sauteed onions, bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa harina. Add remaining 3 quarts water to pot.
Add tomatoes, let mixture return to boil stirring occasionally.
Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken, heat through.
added by
luckytrim
nutrition data
334 calories, 15 grams fat, 17 grams carbohydrates, 32 grams protein per serving. This recipe is low in carbs.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
see more c - copy cat restaurant recipes
reviews & comments
May 19, 2013
Never one to understand why anyone reviews a recipe that they, essenatially, modified into a completely new recipe. As always, I followed this one to a T and it was a fantastic end product. My personal seasoning tastes added more heat when served up but the recipe itself is wonderful. Be careful when mixing the masa harina. As it says.....keep stirring!! Otherwise you'll have dumplings on the bottom. I kept stirring per directions and the result was no grit, no clumps, nice and smooth (and I have never worked with masa harina before). Nice post!!!
October 23, 2011
I was extremely disappointed in this recipe and threw out the whole batch. There's way too much masa, which made it very thick and lumpy. The taste was very bland and tasted nothing like Chili's.
May 5, 2009
I was excited for this recipe. However, I followed the recipe verbatim and it has a horrible taste to it. It must be the masa harina that left such an odd taste.
February 26, 2009
I always enjoy this soup at Chili's but it's never enough. I made this soup tonite and it's out of site. I added another 1/2 cup of cheese and poured the soup over a wedge of cornbread and I was in heaven. This recipe makes a lot so there's leftovers for the family tomorrow.
May 31, 2008
I have made this many times within the last 18 mos. Perfect. I add shredded cheddar and a couple crumbled corn chips on top for each bowl to serve.
January 22, 2006
This is a very delicious recipe! I added a can of diced green chilies, the ones that aren't spicy. I probably would add just a touch more "heat" next time I make it, as this really isn't a spicy recipe. Very tame.
October 28, 2004
Turned out awesome, I did use real crushed garlic and cheddar cheese opposed to velvita...everyone raved... I Highly reccomend.