Copycat Chili’s Chicken Enchilada Soup
This Copycat Chili's Chicken Enchilada Soup tastes just like your restaurant favorite - but it's easy to make at home for a simple weeknight meal!
Ingredients
- 2 tablespoonsolive oil
- 1onion (diced)
- 3 clovesgarlic (minced)
- 2 teaspoonschili powder
- 1 teaspooncumin
- 1 teaspoonpaprika
- 6 cupschicken broth
- 1 cupenchilada sauce
- 14 oz. can green chilies
- 1 cupmasa harina
- 2boneless skinless chicken breasts
- 2 cupscheddar 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.