Chili's Chicken Enchilada Soup {recipe}

This is one of my favorite recipes out of this cookbook:


I love, love, LOVE these cookbooks!

This soup is delicious and I usually make it with a side
of jalapeno and cream cheese filled crescent rolls.

I didn't take the above picture but it is
chicken enchilada soup, so I figured its close enough!

Here's the recipe.
If you make it, tell me what you think!

Chili's Chicken Enchilada Soup

Approx 12 Servings

 1 tbs vegetable oil
1 lb skinless chicken breast
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 oz box Velveeta, diced
1 tsp salt
1 tsp chili powder
1/2 tsp ground cumin

1. Add 1 tbs of oil to a large pot over medium heat.
Add chicken breasts to pot and brown for 4 to 5 minutes
per side. Set chicken aside.
2. Add onion and garlic to the pot and saute over medium heat
for about 2 minutes, or until onion begins 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 onion,
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 to 40 minutes or until thick.
6. Serve soup in cups of bowls, and garnish with shredded cheese,
crumbled corn tortilla chips, and a spoonful of your favorite salsa.