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Chili’s Chicken Enchilada Soup

A thick, cheesy chicken enchilada soup inspired by Chili’s, made with simple ingredients like chicken breast, enchilada sauce, masa harina, and cheddar cheese. Perfect for a comforting meal with a rich, flavorful broth.

Ingredients

Scale
  • 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

Instructions

  1. In a large pot, heat olive oil over medium heat. Season chicken breasts with 1 teaspoon cumin, 1 teaspoon garlic powder, paprika, chili powder, and salt.
  2. Add chicken breasts to the pot and cook until browned and cooked through, about 5-7 minutes per side. Remove chicken and set aside.
  3. In the same pot, add diced onion and cook until softened, about 3-4 minutes.
  4. Add green chilis, enchilada sauce, and chicken broth to the pot. Bring to a simmer.
  5. In a small bowl, whisk masa harina with a little water to make a slurry. Slowly whisk the slurry into the simmering soup to thicken it.
  6. Cut the cooked chicken into bite-sized pieces and return to the pot.
  7. Add cream cheese cubes and shredded cheddar cheese to the soup. Stir until cheeses are melted and soup is creamy.
  8. Season with remaining cumin and garlic powder to taste. If soup is too thick, add more chicken broth to reach desired consistency.
  9. Simmer for an additional 5-10 minutes to blend flavors before serving.

Notes

This soup is thick and creamy; add extra broth if you prefer a thinner consistency. Serve with fresh cilantro, red onion, or tortilla strips for added texture and flavor. Reheat gently on the stovetop, adding broth as needed to loosen the soup.

Nutrition

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