Think You Need a Slow Cooker for Restaurant-Quality Soup? Think Again.

What if you could recreate the rich, comforting flavors of a restaurant favorite in under 30 minutes? While many believe a long simmer is essential for depth, this quick version of the Chilis Chicken Enchilada Soup Recipe delivers that signature creamy texture and smoky heat in a fraction of the time. The secret lies in a few key shortcuts and a powerful flavor base.

By using pre-cooked rotisserie chicken and a carefully balanced blend of spices, you can achieve that iconic taste without the all-day wait. This recipe is perfect for a busy weeknight but impressive enough for guests, proving that incredible soup doesn’t have to be complicated.

Ingredients

This rich and creamy Chilis Chicken Enchilada Soup Recipe comes together with a perfect blend of spices, tender chicken, and melted cheeses for a truly comforting bowl.

• 2 teaspoons ground cumin, separated
• 2 teaspoons garlic powder, separated
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 3/4 teaspoon salt
• 1 lb boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1/2 large white onion, diced
• 1 (4 oz) can green chilis
• 1 cup red enchilada sauce
• 6 cups chicken broth
• 1/2 cup masa harina, plus more if needed
• 4 oz cream cheese, softened and cut into cubes
• 2 cups shredded cheddar cheese

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This Chilis Chicken Enchilada Soup Recipe comes together about 20% faster than similar recipes, making it a great choice for a quick and satisfying meal.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather all ingredients for your Chilis Chicken Enchilada Soup Recipe: cooked shredded chicken, enchilada sauce, chicken broth, black beans, corn, diced tomatoes, and spices like cumin and chili powder. Having everything prepped and measured saves time and ensures a smooth cooking process.

Step 2 — Sauté Aromatics

Heat a tablespoon of oil in a large pot over medium heat. Add finely chopped onion and minced garlic, sautéing until fragrant and translucent, about 3–4 minutes. This builds a flavorful base for your soup.

Step 3 — Add Spices and Tomatoes

Stir in the chili powder, cumin, and a pinch of salt to the aromatics, toasting for 30 seconds until fragrant. Add diced tomatoes and cook for another 2 minutes, allowing the tomatoes to soften slightly and meld with the spices.

Step 4 — Combine Liquids and Simmer

Pour in the chicken broth and enchilada sauce, bringing the mixture to a gentle boil. Reduce heat to low, cover, and let it simmer for 10 minutes to allow the flavors to develop fully.

Step 5 — Incorporate Chicken and Vegetables

Add the shredded chicken, drained black beans, and corn to the pot. Stir well to combine. Simmer uncovered for an additional 10–15 minutes, until the soup is heated through and slightly thickened.

Step 6 — Adjust Seasoning and Serve

Taste the soup and adjust seasoning with salt, pepper, or more chili powder if needed. For best results, let it sit for 5 minutes off the heat before serving. Ladle into bowls and top with shredded cheese, tortilla strips, or a dollop of sour cream for an authentic Chilis Chicken Enchilada Soup experience.

Nutritional Information

Calories	420
Protein	28g
Carbohydrates	32g
Fat	20g
Fiber	5g
Sodium	1680mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey or Ground Chicken — A leaner protein swap that keeps the savory flavor but reduces fat content.
• Cauliflower Rice — A low-carb alternative to traditional rice or corn, adding bulk without the carbs.
• Coconut Milk or Cashew Cream — Dairy-free options that provide a creamy, rich texture with a subtle nutty sweetness.
• Low-Sodium Broth & No-Salt-Added Tomatoes — Cuts sodium significantly while maintaining the soup’s hearty base.
• Corn Tortillas (Gluten-Free) — Use certified gluten-free corn tortillas instead of flour to keep it celiac-friendly.
• Black Beans or Lentils — Plant-based protein alternatives that add fiber and a earthy, robust texture.
• Greek Yogurt Topping — A tangy, high-protein substitute for sour cream that lightens up the dish.
• Extra Veggies (Zucchini, Bell Peppers) — Boost nutrition and volume with added vegetables for a more filling, lower-calorie bowl.

Serving Suggestions

• Serve this Chilis Chicken Enchilada Soup Recipe with warm, soft flour tortillas or crispy tortilla strips for dipping.
• Top each bowl with a dollop of cool sour cream, shredded Monterey Jack cheese, and fresh chopped cilantro.
• Perfect for a cozy weeknight dinner or as the main event for a casual game day gathering with friends.
• Pair with a simple side salad or creamy loaded mashed potatoes for a more complete meal.
• For a fun presentation, serve the soup in individual bread bowls or colorful Mexican-style pottery.
• This hearty soup stands up well to a cold beer or a refreshing glass of iced tea.

This Chilis Chicken Enchilada Soup Recipe is incredibly versatile and always a crowd-pleaser, making it ideal for everything from a simple family meal to a festive potluck occasion.

Common Mistakes to Avoid

• Mistake: Using pre-shredded cheese, which contains anti-caking agents that prevent smooth melting. Fix: Always shred a block of Monterey Jack or a Mexican blend cheese yourself for a creamier, more authentic texture.
• Mistake: Overcooking the chicken, resulting in a dry, stringy, and tough protein. Fix: Gently poach or simmer chicken breasts just until they reach 165°F internally, then shred for a tender bite.
• Mistake: Adding enchilada sauce directly from the jar without blooming its flavors. Fix: Briefly sauté the sauce in the pot with the aromatics to deepen its flavor profile and remove any tinny taste.
• Mistake: Neglecting to properly thicken the soup base, leading to a watery consistency. Fix: Create a simple roux with butter and flour or use a cornstarch slurry at the end to achieve that signature Chili’s creamy thickness.
• Mistake: Dumping all the spices in at once without toasting them. Fix: Toast cumin and chili powder in the pot for 30 seconds before adding liquids to unlock their full, rich aroma.
• Mistake: Using low-quality, bland chicken broth as the soup base. Fix: Opt for a robust, low-sodium chicken stock and consider simmering with the chicken carcass or bones for an hour to build a more flavorful foundation.
• Mistake: Over-salting the soup early in the cooking process. Fix: Season gradually and taste at the end, as store-bought broths, enchilada sauces, and toppings like tortilla strips already contribute significant salt.
• Mistake: Skipping the final garnish of fresh toppings. Fix: Always serve with a generous sprinkle of fresh cilantro, a dollop of cool sour cream, and a squeeze of lime juice to balance the rich, spicy flavors.

Storing Tips

• Fridge: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Portion into freezer-safe bags or containers, leaving headspace, and freeze for up to 3 months.
• Reheat: Thaw in the refrigerator if frozen. Warm gently on the stovetop or in the microwave, stirring occasionally, until it reaches an internal temperature of 165°F.

For the best results when enjoying this Chilis Chicken Enchilada Soup Recipe later, avoid repeated reheating and always use clean utensils to serve.

Conclusion

This copycat Chili’s Chicken Enchilada Soup recipe delivers the same rich, comforting flavors you love from the restaurant right in your own kitchen. We hope you enjoy making it! Give this recipe a try and share your results in the comments below. Don’t forget to subscribe for more delicious copycat recipes!

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FAQs

Can I make this Chilis Chicken Enchilada Soup Recipe in a slow cooker?

Yes, you can easily adapt this recipe for a slow cooker. Simply combine all ingredients except the cheese and cream, then cook on low for 6-8 hours or high for 3-4 hours. Stir in the cheese and cream during the last 30 minutes of cooking.

What can I use if I don’t have enchilada sauce?

If you don’t have enchilada sauce, you can substitute a combination of tomato sauce with chili powder, cumin, and a touch of garlic powder. This will help maintain the authentic flavor profile of the Chilis Chicken Enchilada Soup Recipe.

How should I store and reheat leftovers?

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent scorching, as the dairy ingredients can separate if overheated.