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Chili's Chicken Enchilada Soup
Chili's Chicken Enchilada Soup Recipe
is a delicious restaurant favorite and is super easy to make. This creamy soup is loaded with flavor and is made with
simple ingredients.
Prep Time
15
minutes
mins
Cook Time
35
minutes
mins
Total Time
50
minutes
mins
Course:
Soup
Cuisine:
Mexican
Servings:
6
Calories:
620
kcal
Author:
Carrie Barnard
Ingredients
5
chicken breasts boneless
cooked and sliced
1
teaspoon
kosher salt
divided
½
teaspoon
black pepper
1
tablespoon
minced
1
tablespoon
chili powder
1
tablespoon
ground cumin
1
tablespoon
onion powder
1 32
ounce
boxes unsalted chicken stock
divided
1
cup
masa harina corn flour
10
ounce
can red enchilada sauce
2
cups
shredded Monterey Jack cheese divided
2
cups
shredded sharp cheddar cheese divided
Optional Toppings:
Tortilla strips
Fresh chopped cilantro
Sour cream
Diced tomatoes
Instructions
Add garlic to a large pot and saute for 1-2 minutes. Add chicken broth.
In a medium bowl, whisk together masa harina and 2 cups water until well blended. Add masa mixture to the pot.
Add enchilada sauce, salt, onion, powder, chili powder and cumin. Bring to a boil.
Add cubed chicken, monterey jack cheese, and cheddar cheese, reduce heat and simmer for 30 minutes.
Add more broth or water, if needed, to be the consistency you like.
Garnish with tomatoes, sour cream, cilantro and tortilla strips.
Nutrition
Calories:
620
kcal
|
Carbohydrates:
27
g
|
Protein:
45
g
|
Fat:
36
g
|
Saturated Fat:
18
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
11
g
|
Trans Fat:
0.1
g
|
Cholesterol:
138
mg
|
Sodium:
1579
mg
|
Potassium:
546
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
1475
IU
|
Vitamin C:
2
mg
|
Calcium:
608
mg
|
Iron:
3
mg