I have never eaten Chili's Chicken Enchilada Soup before. Some kind soul in my family passed along the recipe for it to me via mail, and it sounded wonderful... so I wanted to try it out. I made this last night after I FINALLY bought some masa corn flour on the Mexican isle at the grocery store.
The entire family raved about this soup at the dinner table. My husband hugged and kissed me and thanked me for cooking (even though he had wanted to eat out originally). My daughter told me later in the evening, "Mommy, I have to say that your dinner tonight was WONDERFUL." Even my picky, spice-wimp, nine-year old son ate a whole bowlful and said it was good. After I finished eating my serving, I said, "Man! This recipe is a keeper!" Kev said, "YOU got that right!"
I hope you enjoy it for your family as well.
Chili's Enchilada Soup
2 tablespoons vegetable oil
2 tablespoons chicken base (or use several cups of chicken broth - I used a LARGE can of 6+ cups)
1 1/2 cups diced onion
4 oz. chopped green onion (I used 2 green onions)
1 tsp. ground cumin
2 tsp. chili powder
1 tsp. minced garlic (2-3 cloves)
1/4 tsp. cayenne pepper
1 chopped and seeded seranno pepper or green chili (I used 3 dried pequin peppers, crumbled)
1 cup masa corn flour (NOT corn meal! Also used to make tamales.)
2 cups water for masa mixture
2 cups water for soup if you use 6 cups chicken broth (adjust water/chicken broth to equal about 8 cups for soup broth)
1 cup crushed tomatoes
4 oz. Velveeta Light (cut in small cubes for quicker melting)
1-2 cups shredded Pepper Jack cheese (optional ~ hold some back for final soup topping)
22 oz. boneless, skinless chicken breast - fried in butter/garlic salt and cubed
15 oz. can black beans (drained and rinsed)
1/2 bag frozen corn or 1 can corn (drained)
cilantro to taste (optional)
In large pot, place oil, chicken base (if used), onion, chilies, and spices. Sautée until onions soften and are clear (about five minutes). In another large bowl, combine masa and 2 cups of water. Stir until lumps are dissolved. Add to sautéed onions and spices; bring to boil. Once mixture starts to bubble, continue cooking it for 2-3 minutes - stirring constantly. This will eliminate any raw taste from the masa. Add broth and water, corn, and beans. Add tomatoes. Let mixture come to a boil, stirring occasionally. Add cheese to soup. Add green onions, cilantro and chicken*. Let simmer on medium low until the rest of your meal is completed and table is set (about 25-30 minutes). Serve hot with grated Pepper Jack sprinkled on top. Serve with thin tortilla chips or strips. Goes well with iced tea, and guacamole or hot sauce.
* Variation: Leave out chicken to make a vegetarian meal.
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