Saturday, November 29, 2008

Skinny Chili's Chicken Enchilada Soup

God, I love this soup! Chicken Enchilada soup at Chilis! I had to find out how to make a home-made skinny version, and this one comes very, very close to the original. Minus the calories.

1 teaspoon olive oil
1 chicken breast fillet
1/2 diced onion
1 garlic clove, grated
1 jalapeno, diced
2 cups chicken broth
1/4 cup masa harina
1/2 cup water
1/4 cup enchilada sauce
handful frozen veggies (corn, beans, etc.)
8 cherry tomatoes, halved
5 slices ff Kraft cheddar cheese, shredded
salt, to taste
1 teaspoon chili powder
1 teaspoon cumin
2 bay leaves

Garnish (optional)

shredded cheddar cheese
crumbled corn tortilla chips
marinated jalapeno peppers
pico de gallo or salsa

Add oil to a large pot over medium heat, and add (thawed or fresh chicken breast to pot and brown for 4-5 minutes per side. Set chicken aside. Add onions, jalapeno pepper and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent, then add chicken broth.

Combine masa harina with 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. Reduce heat, and simmer for 30 min until thickened. Shred the chicken into small, bite-size pieces and add it to the pot.

Serve soup in cups, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo. Enjoy!

This makes 4 servings a 150 kcal.

the in-restaurant version.....

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