DESCRIPTION
This easy soup tastes just like the one from Chili’s. The distinctive flavor of this soup comes from the enchilada sauce, and also from masa harina, a corn flour that adds a toasted corn flavor to the soup. If you don’t have masa harina, add crushed tortilla chips to the soup instead and allow them to dissolve into the soup.
Yield: 8 cups
Ingredients
Units
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- 4 cups low-sodium chicken stock
- 1 Tbsp. vegetable oil
- 1 medium onion
- 2 boneless skinless chicken breasts
- 1 tsp. salt
- 1/2 tsp. ground cumin
- 2 green onions
- 1 (14 oz.) can crushed tomatoes
- 1 (10 oz.) can enchilada sauce
- 1 (4 oz.) can diced green chilies (optional)
- 1/2 cup masa harina (corn flour)
- 2 cups shredded cheddar cheese, divided
- 10 tortilla chips
Instructions
- Measure the stock into a microwave-safe bowl and put it in the microwave on high for 6 minutes.
- Pour the oil into a large pot or Dutch oven and put it over medium heat. Chop the onion and add it to the pot. Stir.
- Chop the chicken breasts into ½ inch cubes. Increase the heat under the pot to medium-high and add the chicken along with the cumin and salt. Stir and cover. Cook until white on all sides, stirring occasionally, about 2 minutes.
- While the chicken cooks, chop the green onions and open the cans of crushed tomatoes, enchilada sauce and green chilies (if using). Drain the green chilies.
- Once the chicken has whitened all over, add the masa harina and stir. Slowly stir in the hot stock. Increase heat to high and stir well.
- Add the crushed tomatoes, enchilada sauce and green chilies. Stir. When it comes to a simmer, remove it from the heat and add 1 and 1/2 cups of the cheese. Stir.
- Ladle into bowls. Top with the remaining cheese, tortilla chips, and green onions.
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