"Enchilada soup” is a recent addition to the Tex-Mex cuisine. The soup is not known in Mexico, where “tortilla soup” is popular. In 1995, the restaurant chain Chili’s served a “chicken enchilada soup,” meant to be similar to tortilla soup and the popular Tex-Mex enchilada. The soup was widely copied, usually containing chicken and listed as “chicken enchilada soup.”
The soup usually contains chicken, cheese, tomatoes, onions, garlic, cayenne pepper, and masa harina to resemble “an enchilada in a bowl.”
Chicken Enchilada Soup I
“This soup is made with corn tortilla thickened chicken broth, cans of red and green enchilada sauce, cooked cubes of chicken and half-and-half. Garnish with grated cheese, tomato, jalapenos and serve with tortilla chips.”
Chicken Enchilada Soup II
Submitted by: letha
This hearty soup won’t leave you hungry! Chicken broth hosts enchilada sauce, processed cheese, onion and garlic for this soup version of a Mexican inspired favorite. Garnish with shredded cheese and crumbled tortilla chips, if desired.
Chicken Enchilada Soup III
Submitted by: Karen Hix
Shredded chicken is simmered with masa harina, enchilada sauce and Cheddar cheese in this easy soup.
Chili’s Grill & Bar is a chain of over 1,000 casual dining restaurants, most located in the United States. It was founded by Larry Lavine and is currently owned by Brinker International, which also owns On the Border Mexican Grill & Cantina, Maggiano’s Little Italy, and Romano’s Macaroni Grill.
Chili’s first location, a converted postal station on Greenville Ave, in Dallas, Texas, opened on March 13, 1975 by Larry Lavine.
8 February 1995, The Capital (Annapolis, MD), pg. B1, col. 1:
L.B. of Crofton would like a recipe for the “chicken enchilada soup that is served at Chili’s Restaurant.”
Google Groups: rec.food.recipes
From: (Patricia D. Hill)
Subject: REQUESTS from Fri Apr 21, 1995
From GABRIEL MEDINA
Subject: recipes for Chicken Enchilada soup
Date: 20 Apr 1995 01:27:40 GMT
Also, I recently ate at Chili’s resteraunt and they had a soup called Chicken Enchilada soup that was AMAZING if anyone has ever heard of this, let me know.
Google Groups: rec.food.cooking
From: michelle grundy
Subject: Help. Recipe for enchilada soup.
I have had enchilada soup at several restaurants, but I cannot find a recipe in any cookbook. I’d love to have one if anyone knows of one.
Google Groups: rec.food.cooking
Subject: REQ: Phoenix Enchilada Soup Recipe
While visiting friends in Phoenix last winter, I had lunch at a chain restaurant called “Chilis.” We have Chilis here in Indianapolis, too, but no one here knows of a dish called Enchilada Soup that I had
in Phoenix. The server told me that it was similar to Tortilla Soup, but it was cheesier. I’m originally from Douglas, AZ, and am a fair Mexican Cooker, but I can’t seem to duplicate Chilis’ Enchilada
Google Groups: rec.food.recipes
From: Lee Anne De Wan
Subject: Chicken Enchilada Soup
Chicken Enchilada Soup
4 To 6 chicken breasts
1 cup Margarine
1 Clove garlic—chopped
1 1/2 cups Flour
1 teaspoon Seasoned salt
2 teaspoons Paprika
2 pints Sour cream
1/4 teaspoon Cumin
1 can Green chilies
Cook chicken in 12-16 cups of water until done. Debone chicken and reserve broth. In a large saute pan, combine margarine, onion and garlic. Gradually add flour, seasoned salt, and paprika. This will make a white sauce. If too thick, add a little broth and stir. Add remaining broth and sour cream. Stir well. Add remaining ingredients and mix well. Cook until heated through and serve. Serve with tortilla chips, grated cheese, green onions and picante sauce. Source: “Steamboat Entertains” Winning Recipes From The Rocky Mountains. Typed by Chris Tomlinson.. I received this book from Pegg Seevers in the October 1995 Cookbook Swap.
Google Groups: alt.creative-cook
From: (Jason D. Kohutek)
Subject: Texas Chicken Enchilada Soup Recipe
Try this great Texas style Chicken Enchilada Soup!!! Send $2.00 and a self addressed stamped envelope to Jay Boy at 1009 N. Ohio, Big Lake TX 76932 and receive this great recipe.
Google Groups: alt.cooking-chien
From: Lynn Macom
Subject: Chili’s Grill & Bar Chicken Enchilada Soup
Chili’s Grill & Bar Chicken Enchilada Soup
1/2 cup vegetable oil
1/4 cup chicken base
3 cups diced yellow onions
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons granulated garlic
1/2 teaspoon cayenne pepper
2 cups masa harina (see note)
4 quarts water (divided)
2 cups crushed tomatoes
1/2 pound process American cheese, cut into small cubes
3 pounds cooked, cubed chicken
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; bring to boil.
Once mixture starts to bubble, continue cooking 2 to 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 to 20 main-dish servings.
Note: Recipe can be halved.
Google Groups: alt.food.mexican-cooking
From: Karen Anderson O’Mara
Subject: Re: Chile Guajillo
Well, my favorite restaurant that makes my favorite tortilla soup uses guajillos in their soup. Their tortilla soup is a little different than many others, and is sometimes called ‘enchilada soup’. Anyway, they start their soup by frying a guajillo pepper to release the flavor, then add tomato sauce and chicken, and so on. The soup is served with that cooked guajillo as a garnish. It smells absolutely heavenly.
25 April 2001, Los Angeles (CA) Daily News, pg. L14:
According to Wilbur, this recipe clone is one of his most requested on the Internet. The secret is masa harina - a corn flour found in the flour or Latino sections of supermarkets, notes Wilbur.
TOP SECRET RECIPE CHICKEN ENCHILADA SOUP
(Shared by Susan Hodes, Oak Park, and Joyce Brooks, Palmdale)
1 tablespoon vegetable oil
1 pound chicken breast fillets (approximately 3 fillets)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta cheese
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
Shredded Cheddar cheese, crumbled corn tortilla chips and pico de gallo OR salsa for garnish
Add oil to a large pot over medium heat. Add chicken breasts and brown 4 to 5 minutes per side. Set chicken aside.
Add onions and garlic to pot and saute over medium heat about 2 minutes or until onions begin to become translucent. Add chicken broth.
Combine masa harina with 2 cups water in a medium bowl and whisk a until blended. Add masa mixture to pot with onions, garlic and broth.
Add remaining 1 cup water, enchilada sauce, Velveeta cheese and spices to pot and bring mixture to a boil.
Shred chicken into small, bite-size pieces and add to pot. Reduce heat and simmer soup 30 to 40 minutes or until thick.
Serve soup in cups or bowls and garnish with Cheddar cheese, crumbled corn tortilla chips and pico de gallo. Makes 10 to 12 servings.
From Todd Wilbur at http://www.topsecretrecipes.com/recipes-pv/chikenchpv.htm
29 March 2002, Chicago (IL) Daily Herald, section 1B, pg. 5, cols. 3-4:
A new item recently added to the product line is Chicken Enchilada Soup mix. This dry soup mix needs only the addition of tomato sauce and fresh chicken.
(Cugino’s Gourmet Foods—ed.)
May 21 2004, 05:11
Do remember, that chicken enchilada soup is a variety of tortilla soup, found on the second page of that link. Chicken Enchilada Soup was something that was more recent. You can talk about the transition from tortilla to chicken enchilada soup… But that is about the best you are going to get…
May 21 2004, 05:13
I am mexican and I can asure you that there is not such thing as chiken enchilada soup, maybe you are thinking about tortilla soup with chiken
Texas (Lone Star State Dictionary) • (0) Comments • Thursday, January 03, 2008 • Permalink