Chicken Enchilada Soup (Chili's Restaurant Copycat Recipe)
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 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)
Description
This Chicken Enchilada Soup starts by sautéing onion and garlic, then thickening the base with masa harina added like a roux. The broth incorporates green chiles, fire-roasted tomatoes, ground spices, enchilada sauce, and chicken broth. Chicken, black beans, and corn are simmered until the chicken is tender.
The cooked chicken is shredded and returned to the pot along with cream cheese and cheddar to create a creamy, flavorful soup with layers of savory spice. The masa harina gives the broth a distinct smoothness and slightly thick texture that stands out from other chicken soups.
Optional toppings such as shredded cheese, tortilla chips, sour cream, avocado, and lime wedges add layers of flavor, creaminess, and crunch, making the soup customizable to taste and texture preferences.
The recipe draws on classic enchilada flavors and applies them in soup form, offering a comforting bowl with familiar and layered ingredients that highlight traditional Southwestern seasoning.
Ingredients
- 2 tablespoons olive oil
- 1 onion finely chopped, small
- 2 garlic minced, cloves
- 1/2 cup masa harina
- 6 cups chicken broth divided
- 1 green chiles 4-ounces can
- 1 fire roasted tomatoes 15-ounces can with their juices or diced tomatoes
- 2 teaspoons cumin ground
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1 cup Red Enchilada Sauce I use mild
- 1 pound chicken breast boneless and skinless or thighs
- 1 black beans 15-ounces can, rinsed and drained
- 12 ounces corn frozen
- 4 ounces cream cheese cut into small cubes and softened
- 2 cups cheddar cheese shredded, plus more for serving
Toppings (optional):
- cheese tortilla chips, chopped onions, sour cream, chopped cilantro, lime wedges, sliced or chopped avocado, shredded
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 is key for the soup's unique flavor and creamy texture; substituting finely chopped corn tortillas alters texture but retains comparable taste.
- If using corn tortillas, add them when the chicken is added since they cannot be used to make a roux.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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