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Chili's Chicken Enchilada Soup Recipe-Close Clone Recipe

1 tablespoon vegetable oil
1 pound 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

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 sauté‚ 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.

This Is A Close Clone Recipe

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