Chili’s Copycat Chicken Enchilada Soup

• Meat

  • 3 cup Chicken, cooked
  • 8 tsp Chicken bullion granules

• Produce

  • 2 (14 ounce cans Black beans
  • 3 cloves Garlic
  • 1 (4 ounce can Green chilis
  • 2 (14 ounce cans Mexican stewed tomatoes
  • 1 Onion, medium

• Baking & Spices

  • 1 1/2 tsp Chili powder
  • 1 cup Mesa harina mix
  • 2 tsp Salt
  • 1 tsp Sugar

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 2 1/2 tsp Cumin

• Bread & Baked Goods

  • 1 Tortilla strips

• Dairy

  • 1 tbsp Butter
  • 4 cup Cheddar cheese, sharp

• Prepared

  • 2 (10 ounce cans Enchilada sauce, red

• Liquids

  • 6 cup Water, HOT

Found on jamiecooksitup.net

Ingredients

• 3 Tb olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 C Mesa Harina Mix
• 6 C hot water
• 8 tsp chicken bullion granules
• 2 (14 ounce) cans black beans, drained
• 2 (10 ounce) cans red enchilada sauce
• 1 (4 ounce) can green chilis
• 2 (14 ounce) cans mexican stewed tomatoes
• 2 tsp salt
• 1 tsp sugar
• 1 1/2 tsp chili powder
• 2 1/2 tsp cumin
• 1 Tb butter
• 3 C cooked chicken, chopped
• 4 C sharp cheddar cheese
• Tortilla strips

Directions

• 1. Heat a large, deep pot over medium high heat. Add 3 Tb olive oil and allow it to heat through. Add 1 medium onion (chopped) and 3 cloves garlic (minced). Cook until the onions are translucent and a bit golden.
• 2. Grab some Masa Mix. This is a corn-based dough mix that can be found easily on the Mexican food aisle of your grocery store. It really gives the soup a nice, authentic flavor. Add 1 C Mesa Mix to the onion mixture. Give it a nice stir and allow it to cook for 1-2 minutes, stirring constantly.
• 3. In a separate bowl combine 8 tsp of chicken bullion granules and 6 cups of hot water.
• 4. Add 3 cups of the chicken broth to the soup pot and stir to combine, making sure all of the mesa mix has been incorporated. Add the remaining 3 cups of chicken broth and stir to combine.
• 5. To the pot add 2 (14 ounce) cans of black beans (drained), 2 (10 ounce) cans red enchilada sauce and 1 (4 ounce) can green chilis (un-drained).
• 6. Youll want to add 2 (14 ounce) cans of Mexican tomatoes as well. However, its a good idea to chop the tomatoes up a bit with a pair of kitchen scissors, then add the whole can (juices included) to the pot.
• 7. Add 2 tsp salt, 1 tsp sugar, 1 1/2 tsp chili powder, 2 1/2 tsp cumin and 1 Tb butter. Stir to combine.
• 8. Add 3 C cooked chicken, chopped into bite sized pieces. I used rotisserie chicken. Allow the soup to simmer for 10 minutes.
• 9. Add 4 C freshly grated sharp cheddar cheese and stir. It should melt pretty quickly for you.
• 10. Remove the pot from the heat and serve with tortilla strips and more cheddar cheese if you so choose.