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–+ servings
Sabrina Hermes

Chili's Inspired Chicken Enchilada Soup Awaits You!

A delicious and creamy chicken enchilada soup inspired by Chili's, perfect for a comforting meal.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth
  • 1 10-ounce can red enchilada sauce
  • 2 cups cooked chicken shredded
  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can corn, drained
  • 1 cup diced tomatoes fresh or canned
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1/4 cup fresh cilantro chopped (for garnish)
  • Tortilla chips for serving

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
  2. Add the cumin, chili powder, smoked paprika, salt, and black pepper. Stir to combine and cook for another minute to toast the spices.
  3. Pour in the chicken broth and enchilada sauce, stirring well. Bring the mixture to a simmer.
  4. Add the shredded chicken, black beans, corn, and diced tomatoes. Stir to combine and let the soup simmer for about 15 minutes, allowing the flavors to meld.
  5. Reduce the heat to low and slowly stir in the heavy cream. Heat through without boiling.
  6. Stir in the shredded cheddar cheese until melted and well incorporated.
  7. Serve hot, garnished with fresh cilantro and tortilla chips on the side.

Nutrition

Serving: 1cupCalories: 420kcalCarbohydrates: 20gProtein: 25gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 10gCholesterol: 100mgSodium: 800mgFiber: 6gSugar: 3g

Notes

  • For a spicier kick, add diced jalapeños or a splash of hot sauce to the soup.
  • You can also substitute the chicken with shredded rotisserie chicken for a quicker option.
  • For a vegetarian version, replace the chicken with extra beans and use vegetable broth.

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