Chicken Enchilada Soup (Copycat). Chicken Enchilada Soup is a delicious, easy soup make with some fun and unique ingredients you'll love! Unlike most Mexican soups this one doesn't have a whole bunch of vegetables inside. In fact the only one in there, onions, sort of disappear into the soup as it cooks.
Stir in the shredded cheese and serve! Place cubed cream cheese in the microwave and close the door. Begin by sautéing your garlic in a large pot and adding your chicken broth.
Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, chicken enchilada soup (copycat). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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Chicken Enchilada Soup is a delicious, easy soup make with some fun and unique ingredients you'll love! Unlike most Mexican soups this one doesn't have a whole bunch of vegetables inside. In fact the only one in there, onions, sort of disappear into the soup as it cooks.
To begin with this recipe, we must prepare a few components. You can cook chicken enchilada soup (copycat) using 0 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Chicken Enchilada Soup (Copycat):
In a separate bowl, whisk together masa harina and water until well blended. From there, you add the masa mixture to the pot followed by the remaining water, enchilada sauce, Velveeta cheese and seasonings. Chili's copycat Chicken Enchilada Soup is full of tex-mex flavor and filled with chicken, broth, spices, masa haina, and cheese. Thick and hearty, it's perfect for topping with your favorites.
Instructions to make Chicken Enchilada Soup (Copycat):
- Step 1 Pour enchilada sauce and half-n-half into a large pot..
- Step 2 Drain the canned chicken reserving 1 cup of the liquid. If there isn't enough liquid, add enough water to make 1 cup. Break up the chicken a bit, but DO NOT shred it. You want bite-sized chunks. Add chicken to the soup..
- Step 3 Mix the cornstarch into the reserved liquid from the canned chicken while bringing the soup to a boil over medium-high heat. When the soup boils, pour the cornstarch liquid into the soup in a slow, steady stream while stirring the soup. Soup should be slightly thickened only..
- Step 4 Serve in soup/pasta dishes with cheese and tortilla strips toppings on the side so each person garnishes their own soup..
- Step 5 Store leftovers for up to 3 days in the refrigerator. Can be reheated in the microwave or over medium-low heat on the stove. It can only be reheated it once, so take out only the amount to be reheated..
- Step 6 If serving buffet style, put the preheated soup in a slow-cooker/crockpot set on warm. Place the shredded cheese in a bowl sitting on ice to keep it cold..
- Step 7 NOTES: Old El Paso brand tastes closest to Chili's version, but use another brand if you prefer. Use the medium or hot varieties if you want a spicier/hotter soup. Since 13-ounce cans of chicken breast are hard to find now, use what you can find. It's better to have more chicken than less, so keep that in mind. Costco's Kirkland brand has 12.5-oz cans which is what I use now..
This recipe combines the best of all flavors into one fantastic dish! It is simply delicious with all the spices, cheesy goodness, and an extra crunch on top with each bite. It's so delicious everyone will be asking for more! Increase the heat under the pot to medium-high and add the chicken along with the cumin and salt. While the chicken cooks, chop the green onions and open the cans of crushed tomatoes, enchilada sauce and green chilies (if using).
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