My First time at Botanas Mexican restaurant in Milwaukee was well over a year ago. I still remember what I ordered: a cheese quesadilla a la carte and a bowl of their Chicken Enchilada Soup. That soup was so amazing that I have been looking to recreate it ever since.
Today, my coworkers and I headed to Botanas again to welcome our new project manager to the team. I ordered off the lunch menu – a pork tamale and beef enchilada with rice and beans and a side of their chicken enchilada soup.
So I thought it would be fitting to show you my copycat recipe for Botanas Chicken Enchilada Soup. It’s adapted from a few different recipes on AllRecipes.com (where people said it tastes like the soup at Chili’s). I have to say, it’s pretty close to the original.
Chicken Enchilada Soup
Inspired by Botanas Mexican Restaurant in Milwaukee, Wisconsin
2 boneless, skinless chicken breasts
1 tablespoon canola oil
1 small onion, diced
5 cups chicken broth
1 cup masa harina
3 cups water
1-10 ounce can enchilada sauce
1 1/2 cups Velveeta cheese
Salt, pepper, garlic powder, ground chipotle, ground cumin, to taste
Hot sauce, optional
1. In a large pot over medium heat, cook chicken in oil until no longer pink. Remove and set aside.
2. Place onions in pot and cook until translucent. Add chicken broth.
3. In a bowl, whisk together masa harina and two cups water until well blended. Pour into chicken broth with remaining 1 cup water. Add enchilada sauce, cheese and spices. Bring to a boil.
4. Add chicken and hot sauce, if using, and reduce heat to low. Cook for about 20 minutes or until thickened.
Question: Have you ever tried enchilada soup? If so, where? ALSO, if you could recreate any dish you’ve had in a restaurant, what would it be?