If you’re a fan of Chili’s famous Chicken Enchilada Soup, you’re in for a treat! This copycat recipe delivers the same rich, creamy, and comforting flavors as the restaurant version—right in the comfort of your kitchen. Perfect for weeknight dinners or cozy evenings, this recipe is a must-try. I discovered this amazing recipe on Chef Maniac, and it’s too good not to share!
What Makes Chicken Enchilada Soup So Irresistible?
This soup is a creamy blend of shredded chicken, cheese, and a zesty enchilada-flavored base. It’s hearty, satisfying, and bursting with bold flavors that replicate the restaurant experience. Best of all, it’s simple to make and can be customized with your favorite toppings.
Copycat Chili’s Chicken Enchilada Soup Recipe
Ingredients:
- 2 tablespoons vegetable oil
- 1/4 cup masa harina (corn flour)
- 3 cups chicken stock
- 2 cups cooked and shredded chicken
- 1 cup enchilada sauce (red)
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Optional Toppings:
- Diced tomatoes
- Sliced avocado
- Chopped cilantro
- Sour cream
- Tortilla strips
- Chilli Beans
- Corn
Instructions:
- Make the Base:
- Heat the vegetable oil in a large pot over medium heat. Stir in the masa harina and cook for 1–2 minutes, stirring constantly, until lightly golden.
- Add Liquid Ingredients:
- Gradually whisk in the chicken stock to prevent lumps. Bring to a simmer and cook until slightly thickened (about 5 minutes).
- Add Chicken and Seasonings:
- Stir in the enchilada sauce, shredded chicken, chili powder, cumin, garlic powder, onion powder, and salt and pepper. Simmer for 10 minutes.
- Incorporate Dairy:
- Lower the heat and stir in the shredded cheese and heavy cream. Mix until the cheese is fully melted and the soup is creamy.
- Serve:
- Ladle the soup into bowls and top with your favorite garnishes, such as tortilla strips, avocado, or sour cream.
Nutritional Information:
Servings: 6
- Calories: 350 kcal per serving
- Protein: 23g
- Carbohydrates: 18g
- Fat: 22g
- Fiber: 2g
- Sugar: 4g
Tips for Perfect Chicken Enchilada Soup:
- Use Rotisserie Chicken: Save time by using store-bought rotisserie chicken for a quick and flavorful option.
- Spicy Kick: Add diced jalapeños or a dash of hot sauce for extra heat.
- Thicker Soup: For a thicker consistency, add more masa harina or let the soup simmer longer.
- Meal Prep: This soup freezes well, making it a great option for make-ahead meals.
Bring the comfort and bold flavors of Chili’s Chicken Enchilada Soup to your table with this easy-to-follow recipe. Don’t forget to explore more irresistible recipes on Chef Maniac!
Copycat Chili’s Chicken Enchilada Soup: A Restaurant-Quality Delight at Home
Ingredients
- 4 cups masa harina (corn flour)
- 1 cup enchilada sauce (red)
- 1 cup shredded cheddar cheese
- 2 cups heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 cups cooked shredded chicken
- 1/2 cup chopped cilantro
- Salt and pepper to taste
Instructions
- In a large pot, combine the masa harina and heavy cream over medium heat, stirring until smooth.
- Add the enchilada sauce, chili powder, cumin, garlic powder, onion powder, and mix well.
- Stir in the cooked shredded chicken and let the mixture simmer for about 15 minutes.
- Add the shredded cheddar cheese and stir until melted and creamy.
- Season with salt and pepper to taste.
- Garnish with chopped cilantro before serving.
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