Creamy and Spicy Chicken Enchilada Soup

Chicken Enchilada Soup (Chili’s Restaurant Copycat Recipe)

Introduction

Chicken Enchilada Soup is a hearty and warm dish that brings the flavors of classic Mexican cuisine right to your kitchen. This copycat recipe from Chili’s restaurant allows you to enjoy a delicious bowl of soup filled with tender chicken, beans, corn, and a rich blend of spices. It’s perfect for a family dinner or even a cozy night in.

Why Make This Recipe

Making Chicken Enchilada Soup at home means you can customize it to your taste while saving money compared to dining out. It’s quick and easy, making it a fantastic option for busy weeknights. Plus, you can prepare a large batch and have leftovers for the next day. The combination of creamy, spicy, and savory flavors makes this soup incredibly satisfying.

How to Make Chicken Enchilada Soup

Making this delicious soup is quite simple. Just follow the steps below, and you’ll have a bowl of joyful, chicken-filled goodness in no time.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion (finely chopped)
• 2 garlic cloves (minced)
• 1/2 cup masa harina
• 6 cups chicken broth (divided)
• 1 (4-ounce) can green chiles
• 1 (15-ounce) can fire roasted tomatoes with their juices (or diced tomatoes)
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1 cup red enchilada sauce (mild)
• 1 pound boneless and skinless chicken breasts or thighs
• 1 (15-ounce) can black beans, rinsed and drained
• 12 ounces frozen corn
• 4 ounces cream cheese (cut into small cubes and softened)
• 2 cups cheddar cheese (shredded, plus more for serving)
• Optional toppings: Shredded cheese, tortilla chips, chopped onions, sour cream, chopped cilantro, lime wedges, sliced or chopped avocado

Directions:

1. In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the onions and sauté, stirring occasionally for about 4 minutes, or until the onions become translucent. Add the garlic and sauté, stirring frequently, for about 30 seconds or until aromatic.

2. Sprinkle the masa harina over the softened onions and garlic and cook for about 1 minute, stirring constantly. Gradually add about 1 cup of broth while stirring continuously.

3. Next, stir in the green chiles, fire roasted tomatoes, ground cumin, chili powder, paprika, salt, enchilada sauce, and the remaining chicken broth.

4. Add the chicken, black beans, and corn, and stir to combine. Bring to a gentle boil, then lower the heat. Simmer, uncovered, stirring occasionally for 10 to 12 minutes or until the chicken is fully cooked.

5. Remove the cooked chicken from the pot and onto a plate. Shred the chicken with two forks, then return it to the pot and mix to combine.

6. Add the softened cream cheese and stir until melted. Remove the pot from the heat and stir in the shredded cheese until it has melted.

7. Season to taste and serve immediately with your favorite toppings.

How to Serve Chicken Enchilada Soup

Serve your Chicken Enchilada Soup hot, and offer a spread of toppings like extra shredded cheese, crispy tortilla chips, chopped onions, sour cream, fresh cilantro, lime wedges, and avocado for a truly delicious experience. Each bowl becomes a little personalized delight!

How to Store Chicken Enchilada Soup

To store your Chicken Enchilada Soup, allow it to cool completely, then transfer it to an airtight container. It can be refrigerated for up to 4 days. If you wish to freeze it, place it in a freezer-safe container, and it will keep for up to 3 months. When ready to eat, simply reheat on the stove or in the microwave.

Tips to Make Chicken Enchilada Soup

• If you like it spicier, consider adding more chili powder or diced jalapeños.
• For a vegetarian version, you can substitute the chicken with diced bell peppers and use vegetable broth.
• You can also add other vegetables like zucchini or spinach for extra nutrition.

Variation

You can make this recipe with beef or pork instead of chicken for different flavor profiles. You might also experiment with different types of cheese, such as Monterey Jack or pepper jack, for added zest.

FAQs

1. Can I use leftover chicken for the soup?
Yes! Using leftover rotisserie chicken is an easy way to save time.

2. How can I make the soup thicker?
If you want a thicker soup, add more masa harina or try mashing some of the black beans before adding them to the pot.

3. Can I make this soup in a slow cooker?
Absolutely! Combine all ingredients (except cream cheese and cheese) in a slow cooker and cook on low for 6-8 hours. Stir in the cheeses right before serving.

Enjoy your cooking, and happy eating!