Copycat Chili’s Chicken Enchilada Soup
Ingredients
- 2 tbspolive oil
- 1onion
diced
- 3 clovesgarlic
minced
- 2 tspchili powder
- 1 tspcumin
- 1 tsppaprika
- 6 cchicken broth
- 1 cenchilada sauce
- 14 oz. can green chilies
- 1 cmasa harina
- 2boneless skinless chicken breasts
- 2 ccheddar cheese
- tortilla strips and lime wedges for serving
optional
Directions
- 1
In a large dutch oven over medium heat, add the oil and onions and cook, stirring frequently, until the onions are translucent, about 4-5 minutes. Add the garlic, chili powder, cumin, and paprika and cook for an additional minute.
- 2
Add the chicken broth, enchilada sauce and chilis and stir, then add the chicken breasts to the broth and bring to a low boil.
- 3
Cook for 20-25 minutes, or until the chicken is cooked through and tender.
- 4
Remove the chicken to a bowl and once cool enough to work with shred into pieces.
- 5
While the chicken cools, add the masa harina to a medium bowl and add 2-3 cups of the broth and whisk until smooth. It will be thick.
- 6
Add the masa harina mix back to the soup and stir to combine. Add the chicken and stir.
- 7
Finally, add the shredded cheese and stir until melted.
- 8
Serve warm topped with tortilla strips and lime wedges.
Copycat Chili’s Chicken Enchilada Soup
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About this Recipe
Missing that comforting, savory warmth of Chili's Chicken Enchilada Soup? You can recreate that beloved restaurant taste right in your own kitchen with this surprisingly easy copycat recipe. It's the perfect way to enjoy your favorite Tex-Mex chicken soup without leaving home, making weeknight meals something to look forward to.
This isn't just any easy enchilada soup; it's designed to capture the authentic flavors of your Chili's favorite. Using simple pantry staples like rich enchilada sauce, savory green chilies, and aromatic spices, this recipe brings restaurant-quality taste right to your table. The genius of using masa harina adds a subtle, authentic corn flavor and a wonderfully creamy body, distinguishing it from simpler versions.
Prepare for a rich, hearty, and deeply satisfying bowl of soup. Each spoonful delivers tender, succulent chicken enveloped in a bold and earthy chili flavor, complemented by a comforting cheesiness from the sharp cheddar. The careful blend of chili powder, cumin, and paprika creates a complex spice profile that truly mimics the restaurant original. This Tex-Mex chicken soup recipe is a main dish that promises to warm you from the inside out.
Customization & Variations
While chicken is classic for this Copycat Chili's Chicken Enchilada Soup, feel free to adapt it to your liking. You could swap the chicken for shredded pork or ground turkey for a different protein. For a vegetarian take, consider adding black beans and corn instead of chicken. Experiment with different types of cheese, such as Monterey Jack or a Mexican blend, to subtly alter the flavor.
Serve this hearty easy enchilada soup piping hot, garnished with crunchy tortilla strips and a bright squeeze of fresh lime wedges for a vibrant finish. It's the ideal comforting main dish for a cozy evening.