Print

Chili’s Chicken Enchilada Soup

Print Recipe

A thick, cheesy chicken enchilada soup inspired by Chili’s restaurant, made with simple ingredients like chicken breast, enchilada sauce, masa harina, and cheddar cheese.

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 half the cumin, garlic powder, chili powder, paprika, and salt.
  2. Add chicken 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 sauté until translucent.
  4. Add green chilis, enchilada sauce, chicken broth, and remaining cumin and garlic powder. Stir to combine.
  5. Whisk masa harina into the soup to thicken it, adding more if needed to reach desired thickness.
  6. Cut cooked chicken into bite-sized pieces and return to the pot.
  7. Add cream cheese cubes and shredded cheddar cheese, stirring until melted and fully incorporated.
  8. Simmer the soup for 10-15 minutes to blend flavors and thicken further if needed.
  9. Adjust seasoning with salt or additional spices as desired before serving.

Notes

This soup is thick and creamy; if it becomes too thick after refrigeration, add extra broth when reheating. Serve with fresh cilantro, red onion, salsa, or tortilla strips for added texture and flavor.

Nutrition

Find it online: https://www.rapidrecipes.blog/chilis-chicken-enchilada-soup-recipe/