Thursday, October 15, 2015

Soup of the Day... Chili's Chicken Enchilada Soup (Copy Cat)


Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.


Chili's Chicken Enchilada Soup (Copy Cat) 
Submitted by Elaine Bedingfield

1 Tbsp. oil

1 lb chicken breast skinless and boneless

1/2 cup diced onion

1 garlic clove crushed

4 cups chicken broth

1 cup masa harina

3 cups water

1 cup enchilada sauce

16 oz Velveeta cheese

1 tsp salt

1 tsp chili powder

1/2 tsp cumin

Garnish
shredded cheddar cheese 
crumbled corn tortilla chips 
pico de gallo

Put oil in large pot over medium heat, brown chicken breast 4-5 mins. on each side set chicken aside. Add onion and garlic to pot sauté until onions are translucent. Add chicken broth. Combine masa harina with 2 cups water in a bowl whisk till blended. Add to mixture to pot. Add remaining water, enchilada sauce, cheese and spices bring to a boil. Shred chicken into small bite size pieces add to pot. Reduce heat simmer for 30-40 mins or until thick. Makes 12 servings. Recipe doubles, even triples well.

Note from Granny: Masa harina is the traditional flour used to make tortillas, tamales, and other Mexican dishes. 












Tomorrow's Soup of the Day... Chinese Chicken Stock

2 comments:

  1. Could this be canned if I left out the cheese? Would the masa be OK?

    ReplyDelete
    Replies
    1. I'd leave the masa out too and add both after heating. ~~Granny

      Delete

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