Chili’s Chicken Enchilada Soup

Hola amigos!  For Christmas, I got a new cookbook called, “Top Secret Restaurant Recipes 2.”  It has a bunch of delicious sounding recipes from places such as Applebees’s, Macaroni Grill, Olive Garden, Outback and Chili’s.  There’s even a website that the book is based on.  Last week, Jeremy picked out a recipe to make for dinner and he decided on Chili’s Enchilada Soup.

Since we live in Po-dunk, USA and don’t have a lot of chain-restaurants, we visit Chili’s often and I can’t say that I ever remember seeing a chicken enchilada soup on their menu.  Have you?  Maybe it’s because I don’t really look at the soups there.  I usually look at the burgers or the chicken fajita pita because that’s what makes me think of Chili’s.  Anyway…

A main component of this soup in cheese…but not real cheese…Velveeta cheese.  I have mixed feeling about Velveeta.  First of all, it comes in a box.  What kind of cheese comes in a box!?  Secondly, it’s kind of rubbery.  What kind of cheese is rubbery!?  Lastly, it’s “pasteurized cheese product.”  Not just cheese, but “cheese product.”  That creeps me out a bit.  But oh well, it’s not like I eat it everyday…or even more than once a year, for that matter. 

Beside the Velveeta, this soup was pretty good!  It’s thick and cheesy and really tastes like enchiladas!  We cut the recipe in half, since it’s just the two of us and that still gave us enough leftovers for lunch the following day.  So, if you like cheese and you like enchiladas, I’d highly recommend that you try out this soup…or just go to Chili’s and taste it there.

Enjoy!

Ingredients.

  

Topped with crushed tortilla chips and green onion.

It’s good!

Chili’s Chicken Enchilada Soup, by Top Secret Restaurant Recipes 2

Ingredients

• 1 tbs vegetable oil
• 1lb skinless, boneless chicken breast
• 1/2 cup diced onion
• 4 cups chicken broth
• 1 clove garlic, pressed
• 1 cup masa harina (corn flour)
• 3 cups water
• 1 cup enchilada sauce
• one 16 oz box of Velveeta, diced
• 1 tsp salt
• 1 tsp chili powder
• 1/2 tsp ground cumin

Directions

1. Add 1 tbs oil to a large pot over medium heat.  Add chicken breast to pot and brown for 4-5 minutes per side.  Set chicken aside.
2. Add onion and garlic to pot and saute over medium heat for about 2 minutes, or until onion begins to become translucent.  Add chicken broth.
3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.  Add masa harina mixture to pot with onion, garlic and broth.
4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
5. Shred the chicken into small, bite-size pieces and add it to the pot.  Reduce heat and simmer soup for 30-40 minutes or until thick.
6. Serve soup in cups or bowls and garnish with shredded cheese, crumbled tortilla chips and/or a spoonful of your favorite salsa or pico de gallo.

Makes approximately 12 servings.

***By the way, if you have a dog be sure to stop by my other blog because I’m having a “Dog-gone GIVEWAY!”  Enter by Wednesday, January 27th.

A Different & Delicious Enchilada

Pineapple-Black Bean Enchiladas. This is definitely a favorite meal at our house! This recipe comes from the Pillsbury Bake Off 2006. I remember watching a show about the Bake Off on Food Network and I thought this was such an interesting idea that I just had to try it.

It's a sweet and mild enchilada that has awesome texture and flavor. I'll admit that the combination of pineapple and black beans did not sound appealing to me at first, but this recipe did win it's creator $10,000 for being a Favorite Recipe, so I thought, "It must be good, right?" RIGHT! The combo is delicious and when paired with the traditional enchilada sauce and cheese on top, the result is outstanding! Originally, I didn't think Jeremy would like these enchiladas (he can be a bit picky), but to my surprise...he LOVED them. I think it's the sweet pineapple that gets him. Yum! This recipe is definitely a keeper.

 

Ingredients.

 

The "insides."

 

Pre-baking.

 

All finished and ready to eat!

Pineapple-Black Bean Enchiladas by Mary Iovinelli Buescher, Bake-Off® Contest 42, 2006 - $10,000 America's Favorite Recipe Winner and $10,000 3-A-Day™ Dairy Award Winner

INGREDIENTS

2 teaspoons vegetable oil

1 large yellow onion, chopped (about 1 cup)

1 medium red bell pepper, chopped (about 1 cup)

1 can (20 oz) pineapple tidbits in juice, drained, 1/3 cup juice reserved

1 can (15 oz) Progresso® black beans, drained, rinsed

1 can (4.5 oz) Old El Paso® chopped green Chiles

1 teaspoon salt

1/2 cup chopped fresh cilantro

3 cups shredded reduced-fat Cheddar cheese (12 oz)

1 can (10 oz) Old El Paso® mild enchilada sauce

8 whole wheat flour tortillas (8 or 9 inch)

1/2 cup reduced-fat sour cream

8 teaspoons chopped fresh cilantro

DIRECTIONS

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green Chiles and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.
2. Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.
3. In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.
4. Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.

High Altitude (3500-6500 ft): Bake 40 to 45 minutes, removing foil during last 5 to 10 minutes of baking.