Best Chili’s Chicken Enchilada Soup Recipe

Introduction

Do you ever crave that warm, comforting bowl of Chili’s famous soup but dread the restaurant bill or the hassle of going out? You are certainly not alone. Furthermore, we completely understand that deep desire for a creamy, cheesy, and soul-satisfying meal. Fortunately, you can now recreate that iconic flavor right in your own kitchen. This copycat Chili’s Chicken Enchilada Soup Recipe brings the fiesta home, offering a simple and incredibly delicious solution for your comfort food cravings.

This specific Chili’s Chicken Enchilada Soup Recipe captures the essence of the restaurant favorite with its rich, velvety base, tender shredded chicken, and the perfect blend of spices. Essentially, it matters because it delivers an authentic restaurant-quality experience without any of the guesswork or expensive ingredients. Moreover, this recipe fits our blog’s mission perfectly by providing a reliable, family-friendly meal that feels both indulgent and approachable. For instance, if you enjoy mastering classic dishes, you might also appreciate our guide on crafting the ultimate Classic Beef Stew. Ultimately, this soup is more than just a meal; it is a warm hug in a bowl that promises to become a regular in your dinner rotation. Additionally, its make-ahead nature means you can enjoy a fantastic lunch or dinner throughout a busy week, making it a practical choice for modern home cooks.

Why I Love This Recipe

This Chili’s Chicken Enchilada Soup Recipe holds a special place in my heart because it was the first copycat dish I ever successfully made for a family gathering. The look of pure joy on everyone’s faces when they realized it tasted just like the real thing was absolutely priceless. I love how the process of slowly building the flavors fills my entire kitchen with the most incredible aroma, which somehow makes the entire house feel cozier. It reminds me of celebrating small victories and sharing good food with the people I love most, much like the comfort found in a perfect batch of Mashed Potatoes. This soup is my go-to for potlucks and chilly evenings, and it never, ever fails to impress.

Health and Nutrition

Why it’s good for your body

This homemade Chili’s Chicken Enchilada Soup Recipe delivers a powerful nutritional punch in every comforting bowl. For starters, the lean chicken breast provides a fantastic source of high-quality protein, which is essential for building muscle and keeping you feeling full and satisfied. Furthermore, the tomatoes and chiles contribute a significant amount of vitamin C and antioxidants, helping to support your immune system and combat inflammation.

Additionally, the beans offer a hearty dose of fiber and plant-based protein. Consequently, this fiber content aids in digestion and promotes a healthy gut. Moreover, you can control the sodium levels far better than the restaurant version, making it a heart-smart choice. Ultimately, this Chili’s Chicken Enchilada Soup Recipe combines these wholesome ingredients into a single, flavorful dish that truly nourishes your body from the inside out.

How it fits in a healthy lifestyle

This soup fits beautifully into a balanced eating plan. It’s naturally high in protein, making it an excellent choice for supporting muscle recovery after a workout or simply keeping hunger at bay throughout a busy day. You can easily tailor this Chili’s Chicken Enchilada Soup Recipe to meet specific dietary needs. For instance, use a gluten-free broth and corn tortillas to keep it celiac-friendly, or swap in low-fat cheese for a lighter, heart-healthy version.

Enjoying a bowl with a side salad makes for a perfectly complete and satisfying meal. If you love finding ways to make comfort food healthier, you will appreciate our guide on healthy comfort food swaps. For another high-protein, gluten-free option that the whole family will love, try our popular Gluten-Free Turkey Chili next. This soup proves that you don’t have to sacrifice flavor for nutrition.

Chili’s Chicken Enchilada Soup

• Author: Chef mia
• Prep Time: PT10M
• Cook Time: PT45M
• Total Time: PT55M
• Yield: 6 1x
• Method: Dinner,Soup
• Cuisine: American,Mexican

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Description

This Chili’s Chicken Enchilada Soup is made with simple ingredients like chicken breast, broth, and spices with an added secret ingredient as the thickening agent!

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Ingredients

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• Ingredients
• 2 teaspoons ground cumin, separated
• 2 teaspoons garlic powder, separated
• 1 teaspoon chili powder
• 1 teaspoon paprika
• ¾ teaspoon salt
• 1 lb. boneless skinless chicken breasts
• 2 tablespoons olive oil
• ½ large white onion, diced
• 1 4-oz. can green chilis
• 1 cup red enchilada sauce
• 6 cups chicken broth
• ½ cup masa harina, + more if you need it*
• 4 oz. cream cheese, softened and cut into cubes
• 2 cups shredded cheddar cheese

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Instructions

1. Instructions
2. Step 1: Season half of the cumin and garlic powder, chili powder, paprika, and salt on chicken breasts.
3. Step 2: Heat olive oil in a large pot over medium heat and cook chicken until browned and cooked through. Remove and set aside.
4. Step 3: Cook onion in the pot until softened.
5. Step 4: Add green chilis, red enchilada sauce, chicken broth, remaining cumin and garlic powder, and masa harina to the pot. Whisk well.
6. Step 5: Bring mixture to a simmer and cook until slightly thickened.
7. Step 6: Shred the cooked chicken and add cream cheese to the soup, stirring until melted.
8. Step 7: Add shredded cheddar cheese and stir until melted.
9. Step 8: Add shredded chicken back into the pot and stir to combine. Heat through before serving.

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How to Prepare This Dish

Steps and time-saving tips

First, grab your largest pot or Dutch oven and set it over medium heat. Then, drizzle in your oil and sauté the diced onions until they turn beautifully translucent. Next, add the minced garlic and stir constantly for just one minute to unlock its incredible aroma. After that, sprinkle the taco seasoning and flour over the onion mixture, and whisk everything together for another minute to form your flavorful base. Gradually pour in the chicken broth while you continuously whisk to prevent any lumps from forming. Now, add the creamy canned tomatoes, green chiles, and that rich enchilada sauce. Bring your soup base to a gentle boil, then immediately reduce the heat and let it simmer uncovered for about fifteen minutes. Meanwhile, shred your pre-cooked chicken. Finally, stir in the shredded chicken, black beans, and corn, and let everything heat through for five more minutes. For a pro finish, turn off the heat and fold in the shredded cheese until it melts perfectly into the broth. Serve your Chili’s Chicken Enchilada Soup Recipe immediately with all your favorite toppings. For a huge time-saver, use a store-bought rotisserie chicken. Alternatively, you can quickly poach two chicken breasts in the broth before you start the soup.

Mistakes I’ve made and learned from

I have definitely learned a few lessons the hard way with this Chili’s Chicken Enchilada Soup Recipe. My biggest mistake was adding the cheese directly into the simmering pot without taking it off the heat first. This caused the dairy to seize up and become a bit grainy instead of melting into a smooth, creamy broth. Now, I always turn the burner off completely before I stir in the cheese, and the texture is perfect every single time. Another common error I made was not tasting the soup as I went. The sodium levels in broths and canned goods can vary so widely. I once ended up with a painfully salty soup because I didn’t account for the salt in my pre-seasoned rotisserie chicken. Thankfully, I found a great guide on fixing too salty soup that saved dinner. Honestly, the best approach is to use low-sodium broth and season generously at the very end. For more guidance on balancing flavors, my post on soup seasoning basics breaks it all down simply.