could someone give and or find me a recipe for chicken enchilada soup plz?

Question

chillis resturant put out a recipe but i cant find it and i really like it plz help me

Answer 1

Chili's Chicken Enchilada Soup

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Ingredients

1/2 C. Vegetable oil 1/4 C. Chicken base 3 C. diced Yellow Onions 2 tsp. ground Cumin 2 tsp. Chili Powder 2 tsp. granulated Garlic 1/2 tsp. Cayenne pepper 2 C. Masa Harina - (a type of corn flour) 4 qt. Water (divided) 2 C. crushed Tomatoes 1/2 lb. processed American cheese, cut in small cube 3 lb. cooked, cubed chicken
Procedure

In large pot, place oil, chicken base, onion and spices. Sauté until onions are soft and clear, about 5 minutes. In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add to sautéed onions and bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina. 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. Makes 1 1/2 gallons or 16-20 servings.

Answer 2

Chicken Enchilada Soup
Contributed By: danigirl
Quick Cooking Magazine

Need a fast dinner? This is ready in about 10 minutes. Tastes great too!

Ingredients
1 can (11 oz) condensed fiesta nacho cheese soup, undiluted
1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
2-2/3 cups Milk
1 can (10 oz) chunk white chicken, drained
1 can (10 oz) enchilada sauce
1 can (4 oz) chopped green chilies
Sour cream for garnish

Preparation
In large saucepan, combine all ingredients and mix well. Cook until heated through. Garnish on top with sour cream.

Cook's Notes
You can use mild or hotter green chilies depending on your taste

Answer 3

if you're in a hurry, i suggest this recipe... either way, its still good!

cooking time: 10 min 5 min prep
ingredients:
1 can Fiesta nacho cheese soup
1 can cream of chicken soup
2 2/3 cups milk
1 (10 ounce) can chunky white chicken meat, drained
1 (10 ounce) can enchilada sauce
1 (4 ounce) can chopped green chilies

procedures:
Combine all ingredients in lg saucepan.
Heat just until very hot.

goodluck!

Answer 4

CHICKEN ENCHILADA SOUP

1 bag tortilla chips, halved
1 sm. onion, chopped
1 clove garlic, crushed
2 tbsp. vegetable oil
1 sm. jar picante sauce
1 can beef broth
1 can chicken broth
1 can cream of chicken soup
1 can chunk-style chicken
1 1/2 c. water
1 tbsp. steak sauce
2 tsp. Worcestershire sauce
1 tsp. cumin
1 tsp. chili powder
1/8 tsp. pepper
3 c. shredded cheddar cheese
Paprika

Saute onion and garlic in 2 tablespoons hot oil in Dutch oven. Add remaining ingredients except cheese and paprika and chips; bring to a boil. Cover, reduce heat and simmer 1 hour. Add 1/2 bag of chips and cheese; simmer, uncovered 10 minutes. Sprinkle with paprika and serve with reserved tortilla chips. Yield: 8 cups.

Answer 5

Good grief... I couldn't follow those.....
Make it simple:

1 big can of enchilada sauce
1-2 cut up cooked chicken breasts
1 can of black olives, chopped
1 can of corn
1 can of diced stewed tomatoes
diced 1/4 small yellow onion if you want it... to taste
1 small package of grated mexican style cheese (save some for topping)
Throw it all into a big pot and stir, let it simmer on low about 30 minutes.
Top with grated cheese, sour creem, avacado and tortilla chips

Super yummy!! And super easy!

Answer 6

it is called tortilla soup but it uses enchilada chicken. hope this helps

There are many ways to make Tortilla Soup. Ours is a chicken-based version, but you could easily make it seafood or vegetarian. The main characteristics of this soup are a medium-bodied broth filled with chunky vegetables, lime and chile, and an overriding richness of corn masa.


1/2 cup each 1/2-inch diced vegetables: yellow onion, green bell pepper, red bell pepper, and tomato
1/2 cup roasted green chile, cut into a small dice
2 tablespoons vegetable oil, plus more for frying
4 cups chicken broth
2 tablespoons finely chopped garlic
1/4 teaspoon ground comino (cumin)
2 cups Enchilada Chicken, recipe follows
6 each white corn tortillas, cut into 1/4-inch wide strips
6 each blue corn tortillas, cut into 1/4-inch wide strips
3 tablespoons cornstarch
Chopped cilantro leaves, as needed
1 tablespoon fresh lime juice
Salt, as needed
1 cup crushed corn tortilla chips

Begin with a large pot. Saute the vegetables and chile briefly in about 2 tablespoons of vegetable oil over medium-high heat for 3 to 4 minutes. When the vegetables are limp, add the broth and add the garlic and cumin and bring to a boil. Reduce heat, add chicken, and simmer for 10 to 15 minutes.
Meanwhile (or beforehand), fry the corn tortilla strips in 350 degree F oil for 2 minutes until crispy. Drain well on paper towels. At the Blue Corn Cafe, we always have tons of chips around so we used crushed ones for garnish on the bottom of the soup bowl...the strips are added at the top. We, of course, use white and blue corn tortillas. If for some reason the blue variety are not available where you live, I suggest you immediately draft a letter to your Congressman! Yes, you can use all white or yellow tortillas.

To finish the soup, you've got to make some slurry. Yep...this will add just a little body to the soup. With the cornstarch in a cup-sized container, mix as little cold water as possible to form a thin paste. This stuff feels and looks like...well, slurry. Bring the soup back up to a boil; stir with 1 hand and pour the slurry in slowly with the other. Continue to cook on high heat for a minute, then reduce to low. The soup will look cloudy at first but will clear up and thicken slightly. Remove from heat.

Add cilantro and lime juice. Fill 8 to 12 cups or bowls about 1/4 full of crushed tortilla chips. Ladle soup on top. Place a handful of strips on top of each and serve. This soup (without the tortillas) keeps well for 3 to 4 days refrigerated. Tortillas will also keep well for a few days if sealed well and stored at room temperature. In moist climates they may require re-crisping in a 350 degree F oven for a few minutes.


Enchilada Chicken:
2 pounds boneless, skinless chicken (breast, leg, or thigh)
1/2 cup diced yellow onion
1/2 cup medium-dice green bell peppers
1/4 cup roughly chopped cilantro leaves
2 teaspoons oregano leaves
3 tablespoons finely chopped garlic
2 teaspoons salt
2 teaspoons white pepper
4 cups (1 quart) water
This "machaca" style cooked meat is very versatile: use in tacos, enchiladas, soup, nachos, burritos, etc. Basically a process of braising, the meat and all ingredients are put together in a large pot and brought slowly to a boil. Reduce the heat and simmer for 1 to 1 1/2 hours. If you desire, you can bake all of this in a covered dish in a 350 degree F. oven for about 3 hours for the same results. The meat should be tender to the point where it begins to shred...some of it may require quick chopping. You may want to reserve the liquid for use in soups, etc. Use the cooked meat in your dish right away or refrigerate for up to 3 days.

Yield: 4 to 8 servings

Answer 7

http://www.dianaskitchen.com/page/soup/chkench.htm