Chili Chicken Enchilada Soup Imitate the recipe!
This imitating chili chicken enchilada soup tastes the same as the restaurant version. It’s full of chicken, tomatoes, cheese and red enchiladas, so delicious!
Sometimes I like to change our usual soup recipes and choose more Mexican-style soups. This chicken enchilada soup is always just right, but I also like to make Mexican soup, as well as taco soup!
I think I have a new favorite soup recipe! ! Today’s recipe is Shanzhai Chili Chicken Enchilada Soup, which is great! ! The first thing I want to say is that Chili’s is one of our favorite restaurants. We like the food here, and the price is cheap, we can take the whole family there without feeling that we are going bankrupt.
When I just graduated from university, it used to be one of my favorite places to eat with my colleagues. My favorite meal is half a sandwich and soup. My favorite soup is their Enchilada Soup. Although I don’t go there often, I still think about how delicious this soup is.
I realized a few months ago that I had never made a copy of this recipe, so I tried it and it turned out great! ! It is full of flavor and tastes like real! The masa harina (tortilla mix) gives it an addictive and delicious enchilada flavor.
How to make chili chicken enchilada soup:
saute. First fry the garlic in a large pot, then add the chicken broth.
Add ingredients. In a separate bowl, mix Harina Martha and water well. From there, you add the Martha mixture to the pot, then add the remaining water, enchilada, Velveeta cheese, and seasonings.
Boil and simmer. Bring this to a boil, add the chopped chicken, and simmer for 30 minutes.
Serve. Put your favorite ingredients on this delicious soup, such as tomatoes, cilantro, cheese and tortilla strips, and you are ready! I found colorful tortilla bars at the local HEB, but you should be able to find them in most grocery stores. I also think cilantro or scallions would be a good supplement…oh yes, maybe sour cream! !
Masa harina substitute? Masa harina is basically dried corn dough. If you want the same taste, you can put the dried tortillas in a food processor until it becomes a fine powder. Or, you can use corn flour, which will give you the same texture but a different taste.
Change and storage
- Replace all or half of the velvet with cheddar cheese.
- Add an extra jar of enchilada filling
- Add a can of corn (drain the water)
What should I do if the soup is too thin? You can add any of the following to thicken the soup:
- Extra hot sauce
- Shredded cheddar cheese
- Flour: In a separate bowl, mix one tablespoon of flour with the liquid in 1 cup of soup. Once smooth, pour the liquid back into the soup.
- Corn starch: In a separate bowl, mix 1 tablespoon of corn starch with 1 tablespoon of water, then pour into the soup.
If you accidentally make it too thick, add some milk to dilute it.
How to store leftover enchilada soup: Put the remaining soup in an airtight container and put it in the refrigerator for 3-4 days. Reheat on the stove top or in the microwave.
Can I freeze enchilada soup? Yes, you can! Except for adding cheese, please follow the recipe. Let the soup cool down and store in a sealed freezer-safe container for up to 6 months. Thaw in the refrigerator overnight. Reheat over medium-low heat. Double barbecue chicken works as well as a crock pot or a large non-stick pan. Once heated, add the cheese mixture and mix and enjoy!
If you have ever tried this recipe and liked it, you will definitely want to try this. In fact, if you like enchiladas and soups, you should try this because it is a new breeder recipe. 😀
For more chicken soup recipes, please check:
Course main course, soup
Preparation time 10 minutes
30 minutes cooking time
Total time 40 minutes
Calories 390 kcal
Author Little Luna
- 3 chicken breasts cooked and cut into pieces
- 1-2 teaspoons minced garlic
- 2 cans of chicken broth (14.5 ounce cans)
- 1 c masa harina tortilla mix-near the flour/corn muffin mix
- 3 c water separation
- 1 c light red hot sauce
- 16 ounces Velveeta cheese, cut into pieces
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- Tomatoes (decoration)
- Tortilla Strips (Decoration)
Put the garlic in a large pot and fry for 1-2 minutes. Add chicken broth.
In a medium bowl, mix Harina Martha and 2 cups of water. Add the Martha mixture to the pot.
Add the remaining water, enchilada filling, diced Velveeta cheese, salt, onion, powder, chili powder and cumin. Boil.
Add the cut chicken pieces, reduce heat and simmer for 30 minutes.
Garnish with tomatoes and tortilla strips.
The recipe is adapted from Food.com.
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