Chili's Enchilada Soup

Treat your taste buds to the bold and comforting flavors of Chili’s Enchilada Soup, a rich and creamy dish inspired by the beloved restaurant favorite. This hearty soup combines tender shredded chicken, savory red enchilada sauce, masa harina for a unique and authentic corn flour base, and a medley of classic Tex-Mex spices like cumin and chili powder. Black beans, sweet corn, and melted cheddar cheese elevate each spoonful, while optional toppings like sour cream, fresh cilantro, and crunchy tortilla chips provide the perfect finishing touches. Easy to prepare in under an hour, this one-pot wonder is an excellent choice for a cozy weeknight dinner or serving up to a crowd. Bursting with flavor and packed with wholesome ingredients, Chili's Enchilada Soup will bring the warmth of your favorite restaurant right to your kitchen!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons vegetable oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 6 cups chicken broth
• 2 cups red enchilada sauce
• 1 cup masa harina (corn flour)
• 2 cups water
• 1 cup shredded cheddar cheese
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 cup black beans, drained and rinsed
• 1 cup frozen corn
• 0.5 cup sour cream (optional, for garnish)
• 2 tablespoons chopped cilantro (optional, for garnish)
• 1 bag tortilla chips (optional, for serving)

Directions

Step 1

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

Step 2

Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.

Step 3

Add the chicken breasts to the pot and pour in the chicken broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes, or until the chicken is cooked through.

Step 4

Remove the chicken from the pot and set aside to cool slightly. Once cooled, shred the chicken using two forks.

Step 5

In a medium bowl, whisk together the masa harina and water until smooth. Slowly whisk the mixture into the soup pot.

Step 6

Stir in the red enchilada sauce, shredded cheddar cheese, cumin, chili powder, and salt. Let the soup simmer for 10 minutes, stirring occasionally, until it thickens.

Step 7

Add the shredded chicken back into the pot along with the black beans and corn. Simmer for an additional 5 minutes to heat through.

Step 8

Serve the soup in bowls and top with a dollop of sour cream, a sprinkle of cilantro, and a handful of crushed tortilla chips, if desired.

Nutrition Facts

Serving size	(3881.6g)

Amount per serving	% Daily Value*
Calories	3694.8

Total Fat 161.2g	0%
Saturated Fat 51.7g	0%
Polyunsaturated Fat 16.8g
Cholesterol 476.9mg	0%
Sodium 12553.1mg	0%
Total Carbohydrate 360.4g	0%
Dietary Fiber 38.3g	0%
Total Sugars 33.4g
Protein 206.1g	0%

Vitamin D 3.5IU	0%
Calcium 1585.6mg	0%
Iron 25.2mg	0%
Potassium 4063.2mg	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: 39.0%

Protein: 22.2%

Carbs: 38.8%