Chili's Chicken Enchilada Soup (Copycat)
User Reviews
4.8
-
Prep Time
15 mins
-
Cook Time
45 mins
-
Total Time
1 hr
-
Servings
8 Servings
-
Calories
405 kcal
-
Course
Soup
-
Cuisine
Mexican-American Fusion
Chili's Chicken Enchilada Soup (Copycat)
Description
The recipe starts with chicken breasts seasoned and cooked in canola oil until just done. Onions and minced garlic are then sautéed in the same pot, with chili powder and cumin added for warming spices. Chicken broth is poured in and combined with masa harina dissolved in water to gently thicken the soup base. Enchilada sauce contributes a distinct red chili flavor. The chicken is returned to the pot and allowed to simmer, marrying the flavors.
Cream cheese and sharp cheddar are stirred in last to create a velvety, rich texture. The soup is served topped with a fresh mixture of diced Roma tomatoes, yellow onion, minced jalapeño, chopped cilantro, salt, and pepper, finished with crumbled cotija cheese that adds a salty, crumbly contrast.
This copycat recipe replicates the layered flavors of homemade chicken enchiladas in a soup form, balancing creamy, spicy, and fresh components. It can be served as a filling main course. Leftovers reheat well with gentle stirring to maintain creaminess.
Ingredients
CHICKEN ENCHILADA SOUP
- 1 pound chicken breast boneless skinless and cut into 1? chunks
- 1 teaspoon kosher salt divided
- 2 tablespoons canola oil
- 3/4 yellow onion diced (the rest of the onion goes to the topping)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 garlic minced, clove
- 4 cups chicken broth
- 1 cup masa harina
- 4 cups water
- 1 1/2 cups enchilada sauce or one 12 ounce can
- 8 ounces cream cheese cut into small cubes
- 8 ounces cheddar cheese sharp
TOPPINGS
- 2 Roma tomato diced
- 1/4 yellow onion diced
- 1/2 jalapeño deseeded, deveined and minced
- 1/4 cup cilantro chopped
- 1/8 teaspoon kosher salt
- 1 pinch black pepper coarse ground
- 1/4 cup cotija cheese crumbles
Instructions
- In a large dutch oven add the canola oil over medium high heat.
- Add half the kosher salt to the chicken pieces and add them to the dutch oven.
- Cook the chicken 3-4 minutes on each side, until just cooked through.
- Remove the chicken and add in the onions and garlic and lower the heat to medium.
- Add in the spices and cook for 3-4 minutes until translucent.
- Add in the chicken broth and whisk.
- In a large bowl add the masa harina to the water and whisk it together well.
- Add it into the dutch oven along with the enchilada sauce.
- Add the chicken back in. Stir well and let simmer for 30-40 minutes on low heat.
- Add in the cream cheese and cheddar cheese and stir well until melted.
- Add the topping ingredients, except for the cotija cheese into a bowl together and stir.
- Top the soup with some of the tomato mixture and some crumbled cheese.
Notes
- This recipe adapts the original from Top Secret Recipes for home preparation.
- Use fresh diced tomatoes and jalapeños in toppings to add brightness and heat.
- Simmer the soup slowly after adding masa harina to prevent lumps.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 19g | 6% |
| Protein | 24g | 48% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 101mg | 34% |
| Sodium | 1545mg | 64% |
| Potassium | 474mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1280IU | 26% |
| Vitamin C | 14.3mg | 16% |
| Calcium | 295mg | 30% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
