Chili's Chicken Enchilada Soup

Warm up your taste buds with Chili's Chicken Enchilada Soup, a bold and creamy dish bursting with Tex-Mex flavors. This comforting soup features tender shredded chicken simmered in a rich base of red enchilada sauce, chicken broth, and masa harina, delivering an irresistible combination of spicy, smoky, and savory notes. Infused with a medley of chili powder, cumin, and paprika, and finished with melted cheddar and Monterey Jack cheeses, each spoonful is a velvety, cheesy delight. Top it off with crunchy tortilla strips, a dollop of sour cream, and a sprinkle of fresh cilantro for a restaurant-quality experience at home. Ready in just 50 minutes and perfect for weeknight dinners or cozy gatherings, this crowd-pleaser serves six and is sure to become a family favorite.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 2 tablespoons Vegetable oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 1 tablespoon Chili powder
• 2 teaspoons Ground cumin
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 1 teaspoon Paprika
• 2 cups Red enchilada sauce
• 4 cups Chicken broth
• 0.5 cup Masa harina (corn flour)
• 2 cups Water
• 1 cup Shredded cheddar cheese
• 1 cup Shredded Monterey Jack cheese
• 1 cup Tortilla strips (for topping)
• 0.5 cup Sour cream (optional, for topping)
• 2 tablespoons Fresh cilantro, chopped (for garnish)

Directions

Step 1

Heat the vegetable oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute.

Step 3

Add the chili powder, ground cumin, paprika, salt, and black pepper. Stir well to coat the onions in the spices.

Step 4

Pour in the red enchilada sauce and chicken broth, and bring the mixture to a simmer.

Step 5

In a small bowl, whisk the masa harina with 2 cups of water until smooth. Slowly stir the masa mixture into the simmering soup.

Step 6

Add the chicken breasts to the pot. Cover and let the soup simmer on low heat for 20 minutes, or until the chicken is fully cooked and tender.

Step 7

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken back into the soup.

Step 8

Stir in the shredded cheddar and Monterey Jack cheese until melted and creamy.

Step 9

Taste and adjust the seasoning with additional salt or spices if needed.

Step 10

Serve the soup hot, garnished with tortilla strips, sour cream, fresh cilantro, and any other toppings you prefer.

Nutrition Facts

Serving size	(2956.2g)

Amount per serving	% Daily Value*
Calories	3082.2

Total Fat 162.8g	0%
Saturated Fat 67.8g	0%
Polyunsaturated Fat 16.8g
Cholesterol 576.9mg	0%
Sodium 11921.4mg	0%
Total Carbohydrate 193.9g	0%
Dietary Fiber 15.0g	0%
Total Sugars 26.8g
Protein 196.8g	0%

Vitamin D 27.5IU	0%
Calcium 2096.2mg	0%
Iron 21.3mg	0%
Potassium 2606.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.4%

Protein: 26.0%

Carbs: 25.6%