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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Chili's Chicken Enchilada Soup   
    Categories: Chicken, Copycat, Soup   
         Yield: 12 Servings   
      
         1 tb Vegetable oil   
         1 lb Chicken breast fillets (3)   
       1/2 c  Onion; diced   
         1 cl Garlic; pressed   
         4 c  Chicken broth   
         1 c  Masa harina   
         3 c  Water   
         1 c  Enchilada sauce   
        16 oz Velveeta   
         1 ts Salt   
         1 ts Chili powder   
       1/2 ts Cumin   
      
   MMMMM--------------------------GARNISH-------------------------------   
              Cheddar cheese; shredded   
              Corn tortilla chips;   
              - crumbled   
              Pico de gallo   
      
     It's an item that you won't even find on the current menu at this   
     national restaurant chain. But ask your server what soups are   
     available and this is a selection that's available every day of the   
     week. The dish is one of Chili's most raved-about items, and a recipe   
     to clone the delicious soup is easily one of the most requested here   
     on the Internet. Looks like it's time for an official TSR custom   
     clone to answer those many requests. The secret here is the addition   
     of masa harina--a corn flour that you will find in your supermarket   
     near the other flours or in the Mexican food section. You'll find the   
     recipe for the pico de gallo garnish in the Chili's Nacho Burger   
     clone recipe from last November. Enjoy, amigos!   
      
     Add 1 tb oil to a large pot over medium heat. Add chicken breasts to   
     pot and brown for 4 to 5 minutes per side. Set chicken aside.   
      
     Add onions and garlic to pot and saut 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 to 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.   
      
     November 17, 1997   
      
     Recipe FROM:    
      
   MMMMM   
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