Copycat Chili's Chicken Enchilada Soup

Copycat Chili’s Chicken Enchilada Soup


4 cups chicken broth
1/2 cup of thick & chunky mild salsa (from jar, such at Pace or La Victoria)
8 packets of Taco Bell Mild Sauce
1 tsp cruched garlic, (from jar, such as Christopher’s)
8 ounces Velveeta cheese, diced
1 (12 oz) can chicken with liquid, flaked
1/4 cup dehydrated onion flakes
1 tsp salt, or to taste
1 tsp chili powder
1/2 tsp cumin
1 cup masa harina (tamale corn flour)
3 cups water
crumbled taco chips for garnish
sour cream for garnish

In a 3-qt saucepan, add the chicken broth, salsa, Taco Bell Mild Sauce, crushed garlic,
Velveeta cheese, canned chicken and liquid, dehydrated onion flakes, salt, chili powder and cumin.

Combine masa harina with 2 cups of water in a medium bowl and whisk until
blended. Add masa mixture to pot.

Add remaining 1 cup of water to pot mix well and bring mixture to a boil.

Reduce heat and simmer soup for 30-40 minutes or until thick.

Serve soup in cups or bowls, and garnish each with crumbled corn tortilla chips

and a tablespoon of sour cream.

Makes approximately 12 servings.

I didn’t know how much taco bell sauce was in a packet, so I figured 1/2 ounce and used 1/2 cup. I cooked chicken tenders to use instead of canned. Instead of 4 cups of chicken broth, I used the chicken stock from the tenders, and one can of chicken broth. The soup was thick just like I wanted so I did not add the extra water.

Very tasty.

I just measured a packet of Taco Bell Mild Border Sauce. It contains exactly 1 teaspoon. So 8 packets would be 8 teaspoons or 2 2/3 Tablespoons.