This Chicken Enchilada soup is incredibly flavorful, creamy, and thick giving you the tastiest soup loaded with hearty and tasty ingredients, it’s comforting and a total crowd-pleaser! Make Chili's enchilada soup at home.
Jump to:
- Why Make Chili's Chicken Enchilada Soup
- Why You'll Love Chicken Enchilada Soup
- 🥘 INGREDIENTS
- 🔪 HOW TO MAKE CHICKEN ENCHILADA SOUP
- 💭 TIPS FOR PERFECT CHILI'S ENCHILADA SOUP
- 📖 DELICIOUS VARIATIONS
- 💬 FREQUENTLY ASKED QUESTIONS
- 🍲 MORE SOUP RECIPES YOU'LL LOVE
- RELATED RECIPES
- 🌡️ STORING AND REHEATING
- ⭐ PLEASE RATE AND REVIEW
- 📖 Recipe
- 💬 Comments
Why Make Chili's Chicken Enchilada Soup
Chicken Enchilada Soup is a filling and comforting food packed with bold Mexican flavors, and it’s like having chicken enchiladas in a bowl! It’s incredibly easy to make, even for beginners and will give you flavors that are truly unforgettable.
If you’ve had Chicken Enchilada Soup at Chili’s and wondered if you could get the same flavors at home, then you’re in luck! This recipe will give you the exact flavors, but even better, and I’ll share with you exactly how to customize it to fit your preferences.
Why You'll Love Chicken Enchilada Soup
- Rich and Flavorful: Chicken enchilada soup is packed with bold and savory flavors. The combination of spices, tender chicken, and vegetables creates a deliciously rich and satisfying taste that is both comforting and indulgent.
- Versatile and Customizable: One of the great things about chicken enchilada soup is its versatility. You can easily customize it to suit your taste preferences by adjusting the level of spiciness, adding different types of beans, or incorporating additional ingredients like corn, avocado, or cheese.
- Easy to Make: Chicken enchilada soup is relatively easy to prepare, making it a great option for weeknight dinners or meal prepping. You can make it in a single pot, and it's a dish that can be cooked on the stovetop, in a slow cooker, or in an Instant Pot.
- Perfect for Any Occasion: This soup is suitable for a variety of occasions, from casual family dinners to potlucks and parties. It's a crowd-pleaser that can be served as a main course or as a starter, and it pairs well with a variety of side dishes like tortilla chips, cornbread, or a simple green salad.
🥘 INGREDIENTS
This flavorful Chicken Enchilada Soup recipe is easy to make with simple pantry-staples.
You can scroll down to the recipe card for further details and instructions.
Chicken: You’ll need some chicken for this recipe. I’ve used boneless skinless chicken breasts, but you can also use chicken thighs. If you have any leftover chicken such as rotisserie chicken, you can also shred and use that in this recipe.
Chicken broth: To get the perfect flavor and consistency, we’ll use chicken broth. This soup is perfectly thick, but you can add a little more broth to get a thinner consistancy.
Enchilada sauce is the magic ingredient that brings all the flavor and deliciousness! While you can use store-bought sauce, making enchilada sauce at home will give you the best flavor!
Masa harina: To thicken the soup and get an authentic taste, we’ll use masa harina in this recipe. Scroll to the bottom to learn what it is if you don’t already know!
Cheese: For the perfect creamy consistency, we’ll be adding some shredded cheddar cheese to this recipe.
🔪 HOW TO MAKE CHICKEN ENCHILADA SOUP
Making this flavor-packed chicken enchilada soup is way easier than you think. It’s an easy recipe even for beginners!
The full instructions are in the recipe card below, but let's look at the main steps to making this soup.
Step 1:
In a large pan add olive and, chicken, and some cajun seasoning. Once the chicken is done cooking, remove it from the pan and set it aside.
Step 2:
Next, in the remaining oil, add the onion and cook it until translucent. Next, add the spices and cook them on low heat for a few seconds.
Step 3:
Time for our delicious enchilada sauce! Pour the enchilada sauce and pour the chicken stock into the pot.
Step 4:
In a different bowl, whisk the masa harina with around a cup and a half from the soup and whisk it until there are no lumps. Then pour this mixture into the soup while whisking.
Step 5:
Add the cooked chicken and cheddar cheese into the soup and mix it well. Let it simmer for 20 to 30 minutes. Your delicious Chicken Enchilada Soup is ready to be served!
Serve the soup by garnishing it with cheese, toasted tortilla strips, diced tomatoes, sour cream, and/or green chili.
💭 TIPS FOR PERFECT CHILI'S ENCHILADA SOUP
Here are some bonus tips you can try for the tastiest Chicken Enchilada Soup ever:
- I have used chicken breast, but you can go for chicken thighs if you prefer those instead.
- You can also use some leftover chicken by shredding it or chopping it into small cubes and then using it. Rotisserie chicken works well too!
- This soup gets thicker when it cools down. So, to reheat it, you will have to add a little water to it.
- Make sure to use less salt in this dish, there is salt in the enchilada sauce and there is some in the chicken stock.
- If you use chicken bouillon, add 1 and a half cubes of bouillon to hot water to make the chicken stock.
📖 DELICIOUS VARIATIONS
This recipe is perfect as it is, but if you’re looking to customize it, here are a few fun ideas to try:
Other veggies: You can add other Mexican-inspired veggies to this soup. Some great options include corn, black beans, bell peppers, and even some cilantro on top!
Add beans: If you’re looking for an even heartier soup, then try adding some black beans to it.
Make it spicier: Want a spicier soup? Try adding a little cayenne pepper or some hot sauce to it!
💬 FREQUENTLY ASKED QUESTIONS
These two soups are quite similar, with only minor distinctions. The base of chicken tortilla soup is typically thinner and more brothy, and hominy is frequently added to the soup to give it a subtle tortilla flavor. Whereas the base of chicken enchilada soup is thicker, contains enchilada sauce, and uses masa harina instead of hominy.
We use masa harina to thicken chicken enchilada soup by whisking some masa harina with around a cup and a half from the soup until there are no lumps. Then we pour this mixture into the soup while whisking for a perfectly thick consistency.
Masa harina is a type of corn flour! It’s coarser in texture than regular corn flour since it is basically corn dough that has been dehydrated and ground up into flour. By adding water to it, we get corn dough which is used to make tortillas.
🍲 MORE SOUP RECIPES YOU'LL LOVE
RELATED RECIPES
- Flour tortilla.
- Turkish lentil soup.
- Chicken noodle soup.
- Cream of chicken soup.
- Lentil potato creamy soup.
- Perfect chicken corn soup.
🌡️ STORING AND REHEATING
Fridge: You can easily store any leftovers in an airtight container for up to 5 days.
Freezer: This soup also freezes well. Make sure to place it in a freezer-safe container then place it in the freezer for up to 3 months.
Reheat: Reheating this soup is easy. Let it thaw in the fridge if you’re taking it out of the freezer, then warm it up on the stovetop. Add a little water while reheating to get the right consistency.
⭐ PLEASE RATE AND REVIEW
If you have tried my Creamy Chicken Enchilada Soup recipe and liked it, please give it a 5-star rating and leave a comment below with your experience.
📖 Recipe
Chicken Enchilada Soup (Chili’s)
Ingredients
SEASONING AND COOKING THE CHICKEN
- 300 grams chicken cut into small cubes
- 2 tablespoon olive oil
- ½ teaspoon Cajun spices
FOR THE SOUP
- 1 medium onion chopped
- ½ teaspoon onion powder
- Salt to taste
- ½ teaspoon black pepper powder
- 1 teaspoon paprika
- ¾ cup enchilada sauce
- 3 ½ cup chicken stock low sodium
- ¼ cup +1 tablespoon masa harina
- ¼ cup shredded cheddar cheese
GARNISH
- Toasted strips of tortilla
- Chopped tomato
- Sour cream
- Chopped Green chili
Instructions
- In a large pan, add olive oil, and then add the chicken and season with Cajun
- seasoning. Cook the chicken thoroughly. Remove from the pan and keep aside.
- In the remaining oil add the onion and cook until translucent.
- Add the onion powder, paprika, and black pepper powder to the onion and cook on
- low heat for a few seconds.
- Pour the enchilada sauce and then pour the chicken stock.
- In a different bowl whisk the masa harina with around a cup and a half from the
- soup. Whisk until there are no lumps.
- Pour the masa harina mixture into the soup and keep on whisking.
- Add the chicken and cheddar cheese to the soup and mix well.
- Let the soup simmer for 20 to 30 minutes. The soup will get thicker, turn off the heat
- and serve the soup garnishing it with cheese, toasted tortilla, chopped tomato, sour
- cream, and green chili. You don’t have to use all the garnishing ingredients.
Video
Notes
- I have used chicken breast, but you can go for thighs if you wish.
- This soup gets thicker when is cool, to reheat you will have to add a little water to it.
- Make sure to use less salt in this dish, there is salt in the enchilada sauce and there is some in the chicken stock.
- If you are using chicken bouillon, then add 1 and a half cube of bouillon to hot water to make the chicken stock.
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