Chicken Enchilada Soup
DELICIOUS! (But no so Low-Carb.)

This soup is an "adaptation" of Chili's Grill and Bar Chicken Enchilada Soup (which I LOVE!). The original recipe will make 1 1/2 GALLONS! I've scaled it down to about a half gallon.

The carbs in this soup come mainly from the "Masa Harina" (Corn Flour) which is used as a thickener. If you want, you can reduce the carbs by substituting 2 cups of sour cream for the masa.


Chicken Enchilada Soup 1 1/2 - 2 lbs. Chicken (cooked, cubed)
2 tablespoons Vegetable Oil
3 tablespoons Chicken Base (A paste, available at Smart-N-Final)
1 cup Yellow Onion (diced)
1 teasespoon Ground Cumin
1 teaspoon Chili Powder
2 tablespoon Garlic (crushed)
1/2 teaspoon Cayenne Pepper
1/3 cup Masa Harina
2 quarts Water
1 14 oz. can Crushed Tomatoes
10 oz. Monterey Jack or Cheedar Jack cheese (shredded)
  1. PAR-BOIL the Chicken. Put the chicken in a large pot with the 2 quarts of water. Bring to boil over medium-high heat. Let the chicken boil for about 15 minutes or until no blood leaks out when pierced with a fork or until no pink is left inside.
  2. While waiting for the chicken to cook, chop the onion, and place in a bowl with the Chicken Base, Cumin, Chili Powder, & crushed Garlic.
  3. When the chicken is done, remove, saving the water for later.
  4. Cut the chicken in to cubes and set aside.
  5. In large pot, head the vegetable oil over medium heat. When ready, add the chicken base, onion and spices. Saute until onions are soft and clear, about 5-10 minutes.
  6. In another container, combine masa harina with 1 quart water. Stir until all lumps dissolve. Add to sautéed onions; bring to boil.
  7. Once mixture starts to bubble, continue cooking 2 to 3 minutes, stirring constantly. This will eliminate any raw taste from masa harina.
  8. Add remaining quart of water to pot. Add tomatoes and chicken and let mixture return to boil, stirring occasionally.
  9. After soup boils for about 5 minutes, reduce heat to medium and add the cheese. Cook, stirring occasionally, until cheese melts.
  10. Serve hot, topped with shredded cheese and/or tortilla strips and Pica de Gallo.
Recipe courtesy of: