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.