Growing up my friends and I went to Chili’s at least once a week and I would either get Chicken Crispers or Chicken Enchilada Soup and salad.  We haven’t been able to go to Chili’s for a while so I got the on the good ole Interwebs to see what I could find. I found this copycat recipe at delish.com and with a few additions it was a dead ringer for my favorite soup. The recipe makes a ton, so be prepared to make it for a crowd or freeze half.

• 1 tablespoon olive oil
• 1 onion, chopped
• 2-3 cloves garlic, minced
• 7 cups chicken broth, divided
• 1 cup masa harina
• 1 cup enchilada sauce
• 16 oz Velveeta, cut into cubes
• 2 cups shredded chicken (I used rotisserie)
• 1 teaspoon chili powder
• 1 teaspoon cumin

   

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 3/4 teaspoon black pepper
• 1 teaspoon kosher salt
• shredded cheddar and Monterey Jack, for garnish
• tortilla strips, for garnish

In a large pot over medium heat, heat oil. Add onion and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute. Add 5 cups of broth and bring to a boil. Meanwhile, in medium bowl, whisk together 2 cups chicken broth, masa harina and spices until smooth. Add to pot, whisking constantly until no lumps remain. Add enchilada sauce and Velveeta and cook, stirring often, until melted. Stir in chicken. Garnish with cheeses and tortilla strips before serving.