Chicken Enchilada Soup (Chili's Restaurant Copycat Recipe)
User Reviews
5.0
48 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
501 kcal
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Course
Main Course, Soup, Lunch
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Cuisine
Mexican
Chicken Enchilada Soup (Chili's Restaurant Copycat Recipe)
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This Chicken enchilada Soup recipe is filled with tender chicken, green chiles, black beans and sweet corn in a boldly flavored cheesy and creamy broth. Made with simple ingredients and packed with traditional Tex-Mex flavors, this easy enchilada soup recipe comes together in 30 minutes.
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Ingredients
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1/2 cup masa harina
- 6 cups chicken broth divided
- 1 4-ounces can green chiles
- 1 15-ounces can fire roasted tomatoes with their juices (or diced tomatoes)
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1 cup Red Enchilada Sauce I use mild
- 1 pound boneless and skinless chicken breasts or thighs
- 1 15-ounces can black beans, rinsed and drained
- 12 ounces frozen corn
- 4 ounces cream cheese cut into small cubes and softened
- 2 cups cheddar cheese shredded, plus more for serving
Toppings (optional):
- shredded cheese tortilla chips, chopped onions, sour cream, chopped cilantro, lime wedges, sliced or chopped avocado.
Instructions
- In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the onions and sauté, stirring occasionally for about 4 minutes, or until the onions become translucent. Add the garlic and sauté, stirring frequently, for about 30 seconds or until aromatic.
- Just like when making a regular roux, sprinkle the masa harina over the softened onions and garlic and cook for about 1 minute, stirring constantly. Gradually and slowly, add about 1 cup of broth while stirring constantly.
- Next, stir in the green chiles, fire roasted tomatoes, ground cumin, chili powder, paprika, salt, enchilada sauce and the remaining chicken broth.
- Add the chicken, black beans and corn and stir to combine. Bring to a gentle boil and then lower the heat. Simmer, uncovered, stirring occasionally for 10 to 12 minutes or until the chicken is fully cooked.
- Remove the cooked chicken from the pot and onto a plate. Shred the chicken with two forks and then return it to the pot. Mix to combine.
- Add the softened cream cheese and stir until melted. Remove the pot from the heat and stir in the shredded cheese. Miix until the cheese has melted.
- Season to taste and serve immediately with your favorite toppings.
Notes
- Masa harina gives this soup its distinct taste. The only other option that can deliver similar flavor is finely chopped corn tortillas. Since you cannot use them to make a roux, they can be added at the same time you add the chicken. The soup will be similar in taste but won’t have the same thick creamy texture.
Nutrition Information
Show Details
Calories
501kcal
(25%)
Carbohydrates
34g
(11%)
Protein
32g
(64%)
Fat
28g
(43%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.01g
Cholesterol
110mg
(37%)
Sodium
2001mg
(83%)
Potassium
646mg
(18%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
1527IU
(31%)
Vitamin C
15mg
(17%)
Calcium
355mg
(36%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Calories | 501kcal | 25% |
| Carbohydrates | 34g | 11% |
| Protein | 32g | 64% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 110mg | 37% |
| Sodium | 2001mg | 83% |
| Potassium | 646mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1527IU | 31% |
| Vitamin C | 15mg | 17% |
| Calcium | 355mg | 36% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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