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