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Chili's Chicken Enchilada Soup

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Copycat Mexican Soups/stews


  • 1/2 c Vegetable oil
  • 1/4 c Chicken base
  • 3 c Diced yellow onions
  • 2 ts Ground cumin
  • 2 ts Chili powder
  • 2 ts Granulated garlic
  • 1/2 ts Cayenne pepper
  • 2 c Masa harina
  • 4 qt Water (divided)
  • 2 c Crushed tomatoes
  • 1/2 lb Process American cheese; cut in small cube
  • 3 lb Cooked; cubed chicken


In large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear, about 5 minutes
In another container, combine masa harina with 1 quart water. Stir until all lumps dissolve. Add to sauteed onions, bring to boil.
Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from masa harina.
Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally.
Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2 gallons or 16-20 servings. NOTE: Recipe can be halved.
Recipe by: Chili's Posted to TNT - Prodigy's Recipe Exchange Newsletter by on Jul 24, 1997