Chili's Chicken Enchilada Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Calories
390 kcal
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Course
Main Course, Soup
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Cuisine
Mexican
Chili's Chicken Enchilada Soup
Description
This soup starts by sautéing garlic then adding chicken broth; masa harina is whisked into water and added to thicken the soup. Enchilada sauce and cubed Velveeta cheese melt into the broth, producing creamy texture and characteristic cheesy flavor. Seasonings include salt, onion powder, chili powder, and cumin, giving subtle heat and depth. Cubed cooked chicken breast enriches the protein content and adds heartiness.
The soup is simmered until well combined and flavorful, then topped with chopped tomatoes and corn tortilla strips which add freshness and crunch. This dish is suitable for cooler days or when a warm cheesy soup is desired. It pairs well with simple salads or corn-based side dishes.
Leftovers keep well in the refrigerator for 3 to 4 days or can be frozen up to 6 months. For freezer storage, omit the cheese during freezing and add it freshly when reheating. Slow cooker or stovetop reheating is recommended to gently warm the soup and preserve texture.
Ingredients
- 3 chicken breast cooked and cubed
- 1-2 teaspoons garlic minced
- 2 (14.5-ounce) cans chicken broth
- 1 cup masa harina corn tortilla mix, (found near flour/corn muffin mix
- 3 cups water divided
- 1 cup enchilada sauce mild red
- 16 ounces Velveeta cheese cubed
- 1 teaspoon salt
- 1 teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon cumin
- tomato for garnish, chopped
- corn tortilla strips for garnish
Instructions
- Add garlic to a large pot and saute for 1-2 minutes. Add chicken broth.
- In a medium bowl, whisk masa harina and 2 cups water until well blended. Add masa mixture to the pot.
- Add remaining water, enchilada sauce, cubed Velveeta cheese, salt, onion, powder, chili powder and cumin. Bring to a boil.
- Add cubed chicken, reduce heat, and simmer for 30 minutes. **Add more broth, if needed, for the desired consistency.
- Garnish with chopped tomatoes and tortilla strips.
Notes
- Use masa harina to achieve authentic flavor; a flour-like substitute from stale corn tortillas can be used if unavailable.
- Store leftover soup in an airtight container refrigerated for 3-4 days or freeze for up to 6 months.
- When freezing, omit the Velveeta cheese and add it fresh during reheating for best texture.
- Reheat on stovetop over low heat or in a microwave; slow cooker reheating is also effective.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Calories | 390kcal | 20% |
| Carbohydrates | 27g | 9% |
| Protein | 41g | 82% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 104mg | 35% |
| Sodium | 2441mg | 102% |
| Potassium | 808mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 1150IU | 23% |
| Vitamin C | 9.3mg | 10% |
| Calcium | 475mg | 48% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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