Restaurant Recipes

Chili's Chicken Enchilada Soup

No Photo

Yield: 1 1/2 gallons or 16 to 20 main dish servings


  • 1/2 cup vegetable oil
  • 1/4 cup chicken base
  • 3 cups diced yellow onions
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 2 teaspoons granulated garlic
  • 1/2 teaspoon cayenne pepper
  • 2 cups Masa Harina
  • 4 quarts water, divided
  • 2 cups crushed tomatoes
  • 1/2 pound process American cheese, cut into small cubes
  • 3 pounds cooked, cubed chicken


  1. Ina large pot, place oil, chicken base, onion and spices. Sauté until onions are soft and clear, about 5 minutes.
  2. In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add to saute ed onions; bring to boil.
  3. Once mixture starts to bubble, continue cooking for 2 to 3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina.
  4. Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil, stirring occasionally. Add cheese to soup. Cook, stirring occasionally, until cheese melts. Add chicken; heat through.


Posted by Gayle at Recipe Goldmine 11/18/2001 9:22 pm.

Source: - from Brian Kolodziej, vice president of culinary operations at Chili's Grill & Bar's main office in Dallas

God's Rainbow - Noahic Covenant