My wife invited me to Chilis the other day for dinner. .. First of all, I HATE French Fries, so, generally, Chilis is NOT on the radar..
However, after much resistance on my part, we went.
After perusing the menu and seeing only 1000+ Calorie Burgers and stuff that is NOT on my diet.. I saw that they had a variety of soups.. Anyway, I tried their Chicken and Green Chile soup.. Long story short.. GREAT soup.. small portion.. Overpriced.
I went out on the web and found a copycat recipe and tried it.. It was delicious..
* 1 tablespoon vegetable oil
* 1 lb chicken breast fillet (approx. 3 fillets)
* 1/2 cup diced onion
* 1 garlic clove, pressed, to taste
* 1 cup masa harina
* 3 cups water
* 1 cup enchilada sauce
* 16 ounces Velveeta cheese
* 1 teaspoon salt, to taste
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* shredded cheddar cheese
* crumbled corn tortilla chips
Pico de Gallo
* 2 medium tomatoes, diced
* 1/2 cup diced Spanish onion
* 2 teaspoons chopped fresh jalapeno peppers, seeded and de-ribbed
* 2 teaspoons finely minced fresh cilantro
* 1 pinch salt
HOW TO MAKE
Add 1 tablespoon of oil to a large pot over medium heat.
Add chicken breasts to pot and brown for 4-5 minutes per side.
Set chicken aside.
Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
Add chicken broth.
Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.
Add masa mixture to pot with onions, garlic and broth.
Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
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.
Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.