Best 5 Chilis Chicken Enchilada Soup Recipes

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Dive into a culinary journey with our tantalizing Chili's Chicken Enchilada Soup, a dish that bursts with bold flavors and authentic Mexican flair. This hearty and comforting soup is meticulously crafted using a flavorful blend of spices, tender chicken, and a rich, velvety broth. The secret lies in the combination of chili powder, cumin, and paprika, which create a symphony of flavors that dance on your palate. Each spoonful is a perfect balance of heat, spice, and savory richness. Indulge in the tender chicken that melts in your mouth, perfectly complemented by the soft and fluffy tortillas that soak up all the delicious broth. This recipe also includes variations for those who prefer a vegetarian version or a creamy, cheesy twist. So, grab your apron and let's embark on a culinary adventure as we explore the delightful flavors of Chili's Chicken Enchilada Soup.

Let's cook with our recipes!

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

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

CHILIS CHICKEN ENCHILADA SOUP



Chilis Chicken Enchilada Soup image

This Chilis Chicken Enchilada Soup is made with simple ingredients like chicken breast, broth, and spices with an added secret ingredient as the thickening agent!

Provided by Linley Hanson

Categories     Soup

Time 30m

Number Of Ingredients 14

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
1/2 cup masa harina (+ more if you need it*)
4 oz. cream cheese (softened and cut into cubes)
2 cups shredded cheddar cheese

Steps:

  • First, add 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chili powder into a bowl and mix.
  • Sprinkle the chicken breasts with the spices. Be sure the chicken breasts are fully coated.
  • Heat a large pot or dutch oven over medium/high heat. Add olive oil.
  • When olive oil is fragrant, add the chicken breasts to the pot and brown on both sides for about 1-2 minutes. Remove from the pot.
  • Add onions and ¼ teaspoon of salt to the pot and sauté for 3-4 minutes.
  • Next, toss the green chilis with the onion and add the chicken back into the pot.
  • Pour the chicken broth into the pot and bring to a boil over high heat.
  • Turn heat to low and simmer the chicken for 5-7 minutes or until fully cooked (when the internal temperature is 165ºF). Remove chicken from the pot and shred the chicken with two forks. Set aside.
  • Carefully, remove 2 cups of hot broth from the pot using a measuring cup and add the broth to a bowl.
  • Whisk 1/2 cup of the masa harina into the hot broth. The mixture will thicken very quickly.
  • Add the thickened broth to the pot and whisk into the onion and broth mixture.
  • Add the paprika,1 teaspoon cumin, 1 teaspoon garlic, remaining salt, enchilada sauce and shredded chicken to the pot and mix until combined.
  • Heat the soup over medium heat for 20 minutes, stirring occasionally to make sure that nothing sticks to the bottom of the pot.
  • After 20 minutes, remove the pot from the heat and add the cream cheese cubes to the soup and stir until it is melted and combined.
  • Sprinkle the cheddar cheese into the soup and whisk until the cheddar cheese melts.
  • Serve the soup with tortilla strips and a sprinkle of cheddar cheese.

Nutrition Facts : Calories 413 kcal, Sugar 4 g, Sodium 970 mg, Fat 21 g, Carbohydrate 16 g, Fiber 1 g, Protein 33 g, Cholesterol 103 mg, ServingSize 1 serving

CHILI'S CHICKEN ENCHILADA SOUP



Chili's Chicken Enchilada Soup image

This recipe may be halved. Masa Harina is a type of corn flour. It is found at most grocery stores in the flour section. From Copykat.com (http://www.copykat.com)

Provided by JustaQT

Categories     Southwestern U.S.

Time 25m

Yield 1 1/2 gallons, 16-20 serving(s)

Number Of Ingredients 12

1/2 cup vegetable oil
1/4 cup chicken base
3 cups diced yellow onions
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons garlic powder
1/2 teaspoon cayenne pepper
1/2-2 cup masa harina (Note -- Depending on how you like your soup, 1/2 c makes a thinner soup while 2 c makes a thicker so)
4 quarts water (divided)
2 cups crushed tomatoes
1/2 lb processed American cheese, cut in small cubes
3 lbs cubed cooked chicken

Steps:

  • In large pot, place oil, chicken base, onion and spices.
  • Sauté until onions are soft and clear, about 5 minutes.
  • In another container, combine Masa Harina with 1 quart water.
  • Stir until all lumps dissolve.
  • Add to sautéed onions and bring to boil.
  • Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly.
  • This will eliminate any raw taste from Masa Harina.
  • Add remaining 3 quarts water to pot.
  • Add tomatoes; let mixture return to boil stirring occasionally.
  • Add cheese to soup.
  • Cook stirring occasionally, until cheese melts.
  • Add chicken; heat through.

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

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.

CHILI'S CHICKEN ENCHILADA SOUP



Chili's Chicken Enchilada Soup image

I got this recipe from CopyKat.com and this is my favorite thing to eat at Chilis so I had to put it in my cookbook.

Provided by princessshree85

Categories     Chicken

Time 1h15m

Yield 1 1/2 Gallons, 16-20 serving(s)

Number Of Ingredients 12

1/2 cup vegetable oil
1/4 cup chicken base
3 cups diced yellow onions
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons granulated garlic
1/2 teaspoon cayenne pepper
2 cups masa harina
4 quarts water (divided)
2 cups crushed tomatoes
1/2 lb processed American cheese, cut in small cube
3 lbs cubed cooked chicken

Steps:

  • In large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear, about 5 minutes. In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add to sauteed onions and bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina. Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally.
  • Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through.

Nutrition Facts : Calories 326.1, Fat 16.7, SaturatedFat 4.7, Cholesterol 72.9, Sodium 305.1, Carbohydrate 17.7, Fiber 1.1, Sugar 2.6, Protein 26.1

Tips:

  • To make your soup extra flavorful, use a combination of dried and fresh chilies. Dried chilies add a smoky, earthy flavor, while fresh chilies add a bright, spicy kick.
  • If you don't have any enchilada sauce on hand, you can make your own by simmering a can of tomato sauce with some chili powder, cumin, and oregano.
  • Don't be afraid to adjust the amount of spice in the soup to your liking. If you like it mild, use less chili powder and cayenne pepper. If you like it spicy, add more.
  • Be sure to cook the chicken until it is cooked through before adding it to the soup. This will help to prevent the soup from becoming too watery.
  • Serve the soup with your favorite toppings, such as shredded cheese, sour cream, avocado, or tortilla chips.

Conclusion:

This Chili's Chicken Enchilada Soup is a delicious and easy-to-make soup that is perfect for a quick weeknight meal. It is also a great way to use up leftover chicken. The soup is packed with flavor, thanks to the combination of chilies, enchilada sauce, and spices. It is also hearty and filling, thanks to the chicken and corn. This soup is sure to be a hit with your family and friends.

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