In the realm of casual dining, Chili’s Grill & Bar has become a household name, celebrated for its savory Tex-Mex-inspired dishes. Among their many offerings, Chili’s Chicken Enchilada Soup stands out as a beloved comfort food with a zesty twist.
The Tex-Mex Heritage
Tex-Mex cuisine is renowned for its bold flavors, hearty portions, and vibrant ingredients. Chili’s, as a Tex-Mex-inspired restaurant, has mastered the art of crafting dishes that combine the best of both Texan and Mexican culinary traditions. The Chicken Enchilada Soup is a prime example of this fusion, offering a taste of the Southwest in every spoonful.
Ingredients That Shine
At the heart of this soup is a rich, savory broth that serves as the canvas for a symphony of flavors. The star of the show is tender, shredded chicken, which brings a satisfying protein element to the dish.
What truly sets Chili’s Chicken Enchilada Soup apart is its impeccable blend of spices and seasonings. A mix of chili powder, cumin, garlic, and cayenne creates a complex, smoky aroma that tantalizes the senses. This spice blend is perfectly balanced to provide a mild kick without overwhelming the palate, making it accessible to a wide range of taste preferences.
To add creamy indulgence, the soup features a velvety cheese sauce that marries all the elements together. This cheesy goodness not only adds a comforting creaminess but also enhances the overall flavor profile with a delightful richness.
To make the dish truly reminiscent of an enchilada, Chili’s Chicken Enchilada Soup is garnished with crisp tortilla strips, giving it a satisfying crunch. A sprinkle of shredded cheese and chopped cilantro adds a fresh, bright note to every bite.
A Soup For All Seasons
While Chili’s Chicken Enchilada Soup may seem like a hearty, winter comfort food, its versatility makes it enjoyable year-round. It’s equally satisfying on a chilly winter day or as a refreshing choice on a warm summer evening. It’s a bowlful of comfort and flavor that captures the essence of Tex-Mex cuisine in every spoonful.
For more popular recipes from Chili’s Grill & Bar, try the Cajun Chicken Pasta and Southwest Eggrolls
Ingredients
- 4 cups of roasted chicken, white and dark meat, pulled and chopped
- 16 oz. box of Velveeta cheese, cubed
- 4 quarts of chicken stock, divided
- 2 cans of fire roasted tomatoes, drained
- 1.5 cups of Masa flour
- 3 cups of yellow onion, diced
- 2 large garlic cloves, minced
- 3 TBL EVOO
- 2 tsp. chili powder
- 2 tsp. ground cumin
- 1/2 tsp. cayenne
- Kosher salt and cracked black pepper to taste
Instructions
On medium heat, coat the bottom of a large stock pot with EVOO. Once the oil becomes hot, add the onion and garlic. Stir until softened. Add the chili powder, cumin and cayenne and stir to meld the flavors.
Combine separately, the Masa flour and 1 quart of HOT chicken stock. Mix well to completely dissolve the Masa. Add the Masa mixture to the onions and garlic and whisk quickly. Once the Masa begins to thicken slightly (about 30 seconds) add the remaining 3 quarts of chicken stock. Whisk well to remove any lumps. Raise heat to high to boil the mixture.
Add the Velveeta and continue to whisk, constantly, while the cheese melts. Add the tomatoes and chicken. Salt and pepper to taste and serve.
Garnish ideas: salsa, grated cheese, fresh or pickled jalapenos, corn chips and fresh cilantro.
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