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.
Servings: 6
Cost: $19.94, $3.32 per Serving
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 1 tablespoon minced garlic to a large pot and sauté for 1–2 minutes.
- Pour in 1 box (32 ounces) unsalted chicken stock.
- In a medium bowl, whisk together 1 cup masa harina corn flour and 2 cups water until well blended. Add the masa mixture to the pot.
- Add 1 can (10 ounces) red enchilada sauce, 1 teaspoon kosher salt, 1 tablespoon onion powder, 1 tablespoon chili powder, and 1 tablespoon ground cumin. Bring to a boil.
- Add 5 cooked and sliced boneless chicken breasts, 1 cup shredded Monterey Jack cheese, and 1 cup shredded sharp cheddar cheese. Reduce heat and simmer for 30 minutes.
- Add additional chicken stock or water if needed to reach your desired consistency.
- Top with tortilla strips, fresh chopped cilantro, sour cream, and diced tomatoes before serving. Enjoy!
Nutrition
Calories: 620kcal | Carbohydrates: 27g | Protein: 45g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 138mg | Sodium: 1579mg | Potassium: 546mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1475IU | Vitamin C: 2mg | Calcium: 608mg | Iron: 3mg
