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Thread: recipe request

  1. #1
    Join Date
    May 2010

    Default recipe request

    Seeking recipe for Chili's Chicken and Green chile soup. Thanks

  2. #2
    Join Date
    Jun 2006
    Toronto, Canada

    Default Re: recipe request

    Greetings Jimyj - welcome to CK

    I couldn't find the one you were looking for but here are 2 Chili's soup recipes (obviously you'll have to cut down amounts):

    Chili's 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
    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. Saut 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 saut ed 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.

    Chili's Black Bean Soup

    1/4 cup olive oil
    1/4 cup yellow onion, diced
    1/4 cup carrots, diced
    1/4 cup green bell pepper, diced
    4 beef bouillon cubes
    1 cup boiling Water
    1 1/2 quarts (3 pounds) canned black beans, not drained
    2 tablespoons cooking sherry
    1 tablespoon distilled white vinegar
    2 tablespoons Worcestershire sauce
    1 tablespoon granulated sugar
    2 teaspoons garlic, granulated
    2 teaspoons salt
    1/2 teaspoon black pepper, ground
    2 teaspoons chili powder
    8 ounces smoked sausage, small dice
    1 tablespoon cornstarch
    2 tablespoons water

    In a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Saut the vegetables until they are tender. Bring 1 cup of water to a boil, add the bouillon cubes, and allow to dissolve.

    Add the bouillon, cooked beans, and the remaining ingredients (except cornstarch and 2 tablespoons water) to sauteed vegetables. Bring mixture to a simmer and cook approximately 15 minutes.

    In a blender, puree 1 quart of the soup, and put back into the pot.

    In a separate bowl, combine the cornstarch and 2 tablespoon water. Add the cornstarch mix to the soup and bring to a boil for 1 minute.

    Serve with cornbread, white rice, or your favorite side dish.

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