Monday, July 20, 2009

Chili's Chicken Enchilada Soup

Recently I reviewed America's Most Wanted Recipes at Cooking with Anne and one of the dishes we tested from it was this soup. Honestly, one look at the ingredients made me think there was no way I would like it. I didn't want to like it, but I did. I have to admit, this is one delicious soup. With the masa added to it, it really tastes like enchiladas.

I also have to admit, that regardless of how good it was, I must insist on my own chicken stock, fresh garlic, fresh tomatoes and real cheddar cheese rather than Velveeta going forward. I also much prefer homemade tortilla strips to crushed chips. The amount is rather large, as well and I didn't cut it in half to see how it would do, so I can't tell you what a smaller yield would taste like.

Chili's Chicken Enchilada Soup
Serves 16 to 20

1/2 cup vegetable oil
1/4 cup chicken bouillon powder
3 cups diced yellow onions
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons granulated garlic
1/2 teaspoon cayenne pepper
2 cups masa harina
4 quarts water
2 cups canned crushed tomatoes
8 ounces Velveeta, cubed
3 pounds cooked chicken breast, shredded

1 cup shredded Cheddar cheese
4 cups crushed tortilla chips
1 cup pico de gallo

1. Combine oil, chicken bouillon, onion, and spices in a large pot.
2. Saute until onions are soft and clear, about 5 minutes.
3. In a large mixing bowl, combine masa harina with 1 quart water. Stir until all lumps dissolve.
4. Add to sauteed onions and bring to a boil.
5. Once mixture starts to bubble, continue cooking for 2-3 minutes, stirring constantly.
6. Add remaining 3 quarts of water and crushed tomatoes. Let mixture return to a boil, stirring occasionally.
7. Add Velveeta and stir until it melts. Add chicken, heat and serve.
8. Top with garnishes.