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Copycat Chili's Chicken Enchilada Soup

I have never had this soup at Chili's so I can't tell you how close it tastes to it, but boy is it delicious. The first time we ate this soup was at my good friend Brooke's house.  Brooke is the most amazing cook and no joke, the best bread maker I know.  When my hubby tasted this soup he went on and on about how good it was, so naturally I had to ask her for the recipe. I thought I was doing it all wrong till the very end, so follow the recipe even if it looks strange in the pot at first :)

From the kitchen of Brooke Skinner

1 tablespoon vegetable oil
1 lb chicken breast fillets  
1/2 cup diced onions
1 garlic cloves, pressed, to taste
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta cheese
1 teaspoon salt, to taste
1 teaspoon chili powder
1/2 teaspoon cumin

shredded cheddar cheese
crumbled corn tortilla chips

Pico de Gallo
2 medium tomatoes, diced
1/2 cup diced Spanish onions
2 teaspoons chopped fresh jalapeno peppers, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
1 pinch salt

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. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth. 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. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil. Shred the chicken into small, bite-size pieces and add it to the pot.  (If you put cooked chicken in your Kitchenaid with the paddle attachment, it is shredded perfectly with no effort from you.) Reduce heat and simmer soup for 30-40 minutes or until thick.

Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.  (We also added a dab of sour cream.) 12 Servings


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