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2011-01-13 digital edition

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2011-01-13 / General Stories

From the Chef’s Corner

Chili’s Chicken Enchilada Soup
by Chef Deedle

I came across this recipe this past week that I had been looking for the past couple of years. “It’s to die for” as the expression goes. I want to share it with you. I don’t know if Chili’s still serves this dish, but if they don’t, try it yourself and see what I mean.

½ cup vegetable oil
¼ cup chicken base
3 cups diced yellow onions
2 tsp ground cumin
2 tsp chili powder or a southwest blend
2 garlic cloves, chopped
½ tsp cayenne pepper
2 cups masa harina
1 qt water
3 qts chicken broth or stock
4 cups crushed tomatoes
½ lb Velveeta cheese, cut into small chunks
3 lbs cooked, cubed chicken











Topping:
2-3 cups grated sharp cheddar cheese
1 cup pico de gallo
1 dozen corn tortillas, cut into strips and fried


In a large (2 gallon) stockpot over medium heat, combine oil, chicken base, diced onions, cumin, chili powder, garlic, cayenne pepper. Saute, stirring, until onions are tender.

Place masa harina in a large saucepan over low-medium heat. Gradually add 1 qt water, stirring constantly to blend and remove lumps. Add masa harina mixture to onions and bring to a boil. Reduce heat and simmer mixture 2-3 minutes, stirring constantly, to eliminate the raw taste from the masa. Add 3 qts of chicken broth. Add tomatoes and allow mixture to return to a boil. Reduce heat to low and add cheese. Continue to simmer, stirring occasionally, until cheese melts. Remove from heat and add chicken.

Ladle into serving bowls. Pile cheddar cheese in center of soup bowl, place about a tablespoon of pico de gallo into the cheese and sprinkle soup with tortilla chips.

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