chili’s chicken enchilada soup recipe
The Best chili’s chicken enchilada soup recipe
My family adores it because it’s packed with protein from the shredded chicken and a little extra richness from the cheese, but it’s also light enough to feel nourishing without being too heavy. Plus, the spices—cumin, paprika, and a touch of garlic—give it that warm, earthy depth that makes every bite satisfying. It’s also a great way to use up extra veggies or leftover chicken, so it’s practical for meal prep too. And honestly? It’s one of those recipes that feels like a celebration, even on a regular day. You can serve it with crusty bread or a side of steamed veggies, and it just keeps getting better with every spoonful. Plus, it’s a great way to sneak in some extra fiber and vitamins from the tomatoes and onions.
Chili’s-Style Chicken Enchilada Soup
A hearty, comforting soup with tender chicken, cheesy enchilada sauce, and a touch of spice—perfect for a cozy meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups chicken broth
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 tbsp chili powder
- 1 tsp dried oregano
- ½ tsp cayenne pepper (optional)
- 1 cup shredded Monterey Jack cheese
- 1 (15 oz) can enchilada sauce
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced bell peppers
- 1 cup diced onions
- ½ cup sour cream
- ½ cup shredded cheddar cheese
👨🍳Directions
-
1
Preheat oven to 375°F. Season chicken breasts with cumin, paprika, garlic powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5–6 minutes per side until golden and cooked through. Remove and set aside. -
2
In a large pot, combine chicken broth, diced tomatoes, tomato sauce, chili powder, oregano, and cayenne. Bring to a boil, then reduce heat to low. Simmer for 10 minutes. -
3
While the broth simmers, shred the cooked chicken and stir it into the pot. Cook for another 5 minutes. -
4
In a separate bowl, mix enchilada sauce, corn, bell peppers, and onions. Pour the mixture into the pot, stirring to combine. -
5
Transfer the soup to a baking dish. Top with sour cream, Monterey Jack cheese, and shredded cheddar. Bake covered for 15 minutes, then uncover and bake for another 10 minutes until bubbly and golden.
🔧Equipment
- Large pot
- Skillet
- Mixing bowls
- Whisk
- Cutting board
- Knife
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chili’s-Style Chicken Enchilada Soup Works
❓ Frequently Asked Questions About Chili’s-Style Chicken Enchilada Soup
How do I adjust the spice level in this soup?
You can easily modify the heat by reducing the amount of chili powder or adding a pinch of sweetener like a little sugar or a dash of honey to balance the spiciness. If you prefer milder flavors, omit the chipotle peppers and use a slightly less generous amount of jalapeños.
Can I use pre-made enchilada sauce instead of making my own?
Yes, you can substitute store-bought enchilada sauce if you’re short on time. Just make sure to use a mild variety to avoid overpowering the dish. If you’re making it from scratch, the homemade version usually adds a richer, more complex flavor.
What’s the best way to reheat this soup without making it soggy?
To keep the soup creamy and flavorful, gently warm it over low heat with a splash of chicken broth or water. Stirring in a small amount of milk or cream at the end can also help restore its texture without watering it down.
Can I make this soup ahead of time and freeze it?
Absolutely! This soup tastes even better the next day, and freezing works well. Portion it into airtight containers, leaving a little headspace, and freeze for up to three months. Reheat on the stovetop, stirring occasionally, until fully warmed through.
How do I ensure the chicken is cooked thoroughly without drying out?
Cook the chicken in batches if needed to avoid overcrowding the pan, which can steam the meat instead of browning it. Use a meat thermometer to check for doneness—it should reach 165°F (74°C). If you’re short on time, you can also use pre-cooked rotisserie chicken, skimming off any excess fat before adding it to the soup.
