TSR VERSION OF CHILI'S CHICKEN ENCHILADA SOUP BY TODD WILBUR

Steps:

• 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.