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Secret Recipes
version of
Chili's Chicken
Enchilada Soup |
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It's an item that
you won't even find on the current menu at this national
restaurant chain. But ask your server what soups are
available and this is a selection that's available every
day of the week. The dish is one of Chili's most
raved-about items, and a recipe to clone the delicious
soup is easily one of the most requested here on the
Internet. Looks like it's time for an official TSR custom
clone to answer those many requests. The secret here is
the addition of masa harina -- a corn flour that you will
find in your supermarket near the other flours, or in the
Mexican food section. You'll find the recipe for the pico
de gallo garnish in the Chili's Nacho Burger clone recipe
from last November. Enjoy, amigos!
1 tablespoon vegetable oil
1 lb. of chicken breast fillets (approx. 3 fillets)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin
Garnish
shredded cheddar cheese
crumbled corn tortilla chips
pico de gallo (from recipe for November 17, 1997)
1. Add 1 tablespoon of oil to a
large pot over medium heat. Add chicken breasts to pot
and brown for 4-5 minutes per side. Set chicken aside.
2. Add onions and garlic to pot and sautΘ over medium
heat for about 2 minutes, or until onions begin to become
translucent. Add chicken broth.
3. Combine masa harina with 2 cups of water in a medium
bowl and whisk until blended. Add masa mixture to pot
with onions, garlic and broth.
4. Add remaining water, enchilada sauce, cheese and
spices to pot and bring mixture to a boil.
5. Shred the chicken into small, bite-size pieces and add
it to the pot. Reduce heat and simmer soup for 30-40
minutes or until thick.
6. Serve soup in cups or bowls, and garnish with shredded
cheddar cheese, crumbled corn tortilla chips, and pico de
gallo. (http://www.topsecretrecipes.com)
Makes approx. 12 servings.
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