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Andrew Fowler

Chili's-Style Chicken Enchilada Soup

Print Recipe
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.