Best 2 Chicken Enchilada Soup Chilis Copycat Recipes

Craving a hearty and flavorful soup that combines Mexican and American cuisine? Look no further than our Chicken Enchilada Soup, inspired by the iconic Chili's Copycat recipe. This delectable soup is a delightful blend of tender chicken, corn, black beans, diced tomatoes and green chiles, all simmering in a rich, creamy broth infused with the tantalizing flavors of enchilada sauce, cumin, and chili powder. Served with your choice of toppings like shredded cheese, sour cream, diced avocado, and crispy tortilla strips. Get ready to embark on a culinary journey that will warm your soul and satisfy your taste buds.

This article features a collection of three delectable Chicken Enchilada Soup recipes, each offering a unique twist on the classic Chili's Copycat version. Alongside the traditional recipe, you'll find a vegetarian variation that substitutes chicken broth and meatless crumbles for a flavorful plant-based alternative, and a slow-cooker recipe that allows you to effortlessly prepare this comforting soup in the convenience of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

CHILI'S CHICKEN ENCHILADA SOUP (COPYCAT)

Chili's Chicken Enchilada Soup (Copycat) image

Chili's Chicken Enchilada Soup copycat is creamy, rich, slightly spicy and thick blended together and topped with chunks of chicken breast meat.

Provided by Sabrina Snyder

Categories Soup

Time 1h

Number Of Ingredients 20

Ingredients

1 pound chicken breasts (boneless skinless and cut into 1? chunks)
1 teaspoon Kosher salt (divided)
2 tablespoons canola oil
3/4 yellow onion (diced (the rest of the onion goes to the topping))
1 teaspoon chili powder
1 teaspoon cumin
1 garlic clove (minced)
4 cups chicken broth
1 cup masa harina
4 cups water
1 1/2 cups enchilada sauce (or one 12 ounce can)
8 ounces cream cheese cheese (cut into small cubes)
8 ounces sharp cheddar cheese
2 roma tomatoes (diced)
1/4 yellow onion (diced)
1/2 jalapeno (deseeded, deveined and minced)
1/4 cup chopped cilantro
1/8 teaspoon kosher salt
1 pinch coarse ground black pepper
1/4 cup cotija cheese crumbles

Steps:

In a large dutch oven add the canola oil over medium high heat.
Add half the kosher salt to the chicken pieces and add them to the dutch oven.
Cook the chicken 3-4 minutes on each side, until just cooked through.
Remove the chicken and add in the onions and garlic and lower the heat to medium.
Add in the spices and cook for 3-4 minutes until translucent.
Add in the chicken broth and whisk.
In a large bowl add the masa harina to the water and whisk it together well.
Add it into the dutch oven along with the enchilada sauce.
Add the chicken back in. Stir well and let simmer for 30-40 minutes on low heat.
Add in the cream cheese and cheddar cheese and stir well until melted.
Add the topping ingredients, except for the cotija cheese into a bowl together and stir.
Top the soup with some of the tomato mixture and some crumbled cheese.

Nutrition Facts : Calories 405 kcal, Carbohydrate 19 g, Protein 24 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 101 mg, Sodium 1545 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

CHICKEN ENCHILADA SOUP (CHILI'S COPYCAT)

Chicken Enchilada Soup (Chili's Copycat) image

Make and share this Chicken Enchilada Soup (Chili's Copycat) recipe from Food.com.

Provided by Aunt Sukki

Categories Chicken Breast

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 lb chicken breast fillet (approx. 3 fillets)
1/2 cup diced onion
1 garlic clove, pressed, to taste
4 cups reduced-sodium chicken broth
1 (16 ounce) can refried beans
1 cup enchilada sauce
16 ounces Velveeta cheese
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin

Steps:

Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
Add chicken broth & refried beans. Whisk until blended.
Add enchilada sauce, cheese and spices to pot and bring mixture to a boil.
Shred the chicken into small, bite-size pieces and add it to the pot.
Reduce heat and simmer soup for 30-40 minutes or until thick.
Serve soup in cups or bowls. Can garnish with shredded cheddar cheese, crumbled corn tortilla chips, Olives or pico de gallo.

Tips:

If you like your soup creamier, add 1 cup of heavy cream or half-and-half after blending.
For a spicier soup, add 1-2 more diced jalapeños or a pinch of cayenne pepper.
To make your soup heartier, add 1 cup of cooked rice, quinoa, or black beans.
Top your soup with shredded cheese, sour cream, chopped cilantro, and avocado slices for an extra burst of flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This easy Chili's Copycat Chicken Enchilada Soup recipe is sure to be a hit with your family and friends. It's creamy, flavorful, and satisfying, and it's perfect for a quick and easy weeknight meal. So next time you're craving a delicious and comforting soup, give this recipe a try!