This Copycat Chili’s Chicken Enchilada Soup tastes just like the real thing and is filled with chicken, tomatoes, cheese and more!
3 chicken breast (cooked and cubed)
1-2 tsp. minced garlic
2 – 14.5 oz. cans chicken broth
1 cup masa harina (corn tortilla mix – found near flour/corn muffin mix)
3 cups water (divided)
1 cup mild red enchilada sauce
16 oz. Velveeta cheese (cubed)
1 tsp. salt
1 tsp. onion powder
½ tsp. chili powder
½ tsp. cumin
corn tortilla strips (garnish)
- Add garlic to a large pot and saute for 1-2 minutes. Add chicken broth.
- In a medium bowl, whisk together masa harina and 2 cups water until well blended. Add masa mixture to the pot.
- Visit Copycat Chili’s Chicken Enchilada Soup @ lilluna.com for full instructions.