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Chili's-Style Chicken Enchilada Soup
Rachel Kim

Chili's-Style Chicken Enchilada Soup

Masa harina gives this soup its unmistakable tortilla body without crushed chips floating through it. Whisk the masa into broth before it reaches the pot so it cannot form lumps. Red enchilada sauce and melted cheese make it thick, but it should still pour.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 tbsp neutral oil
  • 1 small yellow onion diced
  • 2 garlic cloves minced
  • 4 cups low-sodium chicken broth divided
  • 1/2 cup masa harina
  • 2 cups red enchilada sauce
  • 3 cups shredded cooked chicken
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1 tsp ground cumin
  • 1 tsp kosher salt

Method
 

  1. Heat the oil in a Dutch oven and cook the onion for 6 minutes until soft, then add the garlic for 30 seconds.
  2. Whisk 1 cup broth and the masa harina in a bowl until smooth.
  3. Add the remaining broth, enchilada sauce, cumin and salt to the pot and bring to a simmer.
  4. Whisk in the masa mixture and simmer for 10 minutes until thickened.
  5. Add the chicken and warm it to 165°F.
  6. Remove from direct heat and stir in both cheeses a handful at a time until smooth.