My Family’s Favorite Chilis Chicken Enchilada Soup Recipe
When the nights get a little cooler and I’m craving something warm and comforting, there’s one recipe my family always asks for: my Chilis Chicken Enchilada Soup Recipe. It started when my oldest son, a huge fan of Chili’s, begged me to recreate their famous soup. I took on the challenge, and after a few tries, I nailed a version that rivals the original, maybe even surpasses it. The best part? It’s simple enough for a weeknight meal but special enough to impress guests.
This Chilis Chicken Enchilada Soup Recipe is more than just a meal; it’s a way to bring everyone to the table, sharing stories and laughter over a bowl of deliciousness. The aroma alone fills the house with a welcoming warmth. It’s become a staple in our home, and I’m so excited to share it with you. My Chilis Chicken Enchilada Soup Recipe is one that I think your family will adore as much as mine does.
Whether you’re a seasoned cook or just starting out, this recipe is for you. It’s about creating those moments where everyone feels connected and satisfied. So, grab your ingredients, and let’s get cooking! I invite you to try this Chilis Chicken Enchilada Soup Recipe for your own family and watch it become a new favorite.
What You’ll Need
Here’s what you need to gather for this flavorful Chilis Chicken Enchilada Soup Recipe. This is the best copycat chilis soup around, and it all starts with quality ingredients.
- Chicken: 2 cups cooked, shredded chicken. For the best Chilis Chicken Enchilada Soup Recipe, I often use leftover rotisserie chicken to save time.
- Onion: 1 medium, chopped. You’ll find everything for this Chilis Chicken Enchilada Soup Recipe at your regular grocery store, and yellow onions work great.
- Garlic: 2 cloves, minced. Fresh garlic makes a huge difference.
- Chicken Broth: 6 cups. Low sodium is a good choice so you can control the salt.
- Diced Tomatoes: 1 (14.5 ounce) can, undrained.
- Tomato Sauce: 1 (8 ounce) can.
- Green Chiles: 1 (4 ounce) can, diced. This Chilis Chicken Enchilada Soup Recipe is forgiving if you need to swap for a spicier variety.
- Corn: 1 cup frozen or canned, drained. My family prefers when I use frozen corn in our Chilis Chicken Enchilada Soup Recipe because it seems sweeter.
- Black Beans: 1 (15 ounce) can, rinsed and drained.
- Enchilada Sauce: 1 (10 ounce) can. This adds that signature enchilada flavor.
- Chili Powder: 2 teaspoons. Adjust to your taste for heat.
- Cumin: 1 teaspoon.
- Oregano: 1/2 teaspoon.
- Salt: To taste.
- Pepper: To taste.
- Tortilla Strips: For topping.
- Shredded Cheese: For topping. I love cheddar or Monterey Jack.
- Sour Cream: For topping.
Trust me, this Chilis Chicken Enchilada Soup Recipe ingredient list keeps things simple without sacrificing flavor! Don’t be intimidated by the number of ingredients. It all comes together quickly. Check out Chili’s Chicken Enchilada Soup | Lil’ Luna for inspiration.
Here’s a Chilis Chicken Enchilada Soup Recipe secret that makes all the difference: don’t skimp on the spices. They create the rich, authentic flavor that everyone craves.
How to Make It
Now for the fun part: making this amazing Chilis Chicken Enchilada Soup Recipe! I promise, it’s easier than you might think. You can even tweak the chicken enchilada soup ingredients to your preference!
- Sauté the Onion and Garlic: In a large pot or Dutch oven, sauté the chopped onion over medium heat until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. This step builds the flavor base for the entire Chilis Chicken Enchilada Soup Recipe.
- Add the Liquids: Pour in the chicken broth, diced tomatoes (undrained), tomato sauce, and enchilada sauce. Stir to combine. This Chilis Chicken Enchilada Soup Recipe typically takes me about 30 minutes from start to finish.
- Incorporate the Spices: Add the chili powder, cumin, oregano, salt, and pepper. Stir well to ensure all spices are evenly distributed.
- Bring to a Simmer: Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 15 minutes. This allows the flavors to meld together beautifully, which is super important for this easy chicken enchilada soup. Your kitchen will smell amazing while this Chilis Chicken Enchilada Soup Recipe cooks!
- Add the Remaining Ingredients: Stir in the cooked chicken, green chiles, corn, and black beans. Heat through for another 5-10 minutes. You’ll know your Chilis Chicken Enchilada Soup Recipe is ready when everything is heated through and the flavors have combined even more.
- Serve: Ladle the soup into bowls and garnish with tortilla strips, shredded cheese, and a dollop of sour cream.
Here’s where I used to mess up my Chilis Chicken Enchilada Soup Recipe – now I always remember to taste and adjust the seasonings right before serving. It makes a big difference!
Don’t worry if your Chilis Chicken Enchilada Soup Recipe looks a little thin at first. The flavors will deepen as it simmers.
While your Chilis Chicken Enchilada Soup Recipe is cooking, you’ll have time to chop your toppings and set the table, making dinner time a breeze. One of the best techniques is prepping the chicken in advance. This is how I prepare for a spicy chicken enchilada soup meal with ease.
Serving Ideas
Serving this Chilis Chicken Enchilada Soup Recipe is almost as fun as making it! There are so many ways to customize and enjoy it.
Everyone reaches for seconds when this Chilis Chicken Enchilada Soup Recipe comes out with a side of warm cornbread. The sweetness of the cornbread complements the savory soup perfectly. For more sanity-saving dinner ideas, check out my Chicken Alfredo Soup.
This Chilis Chicken Enchilada Soup Recipe is perfect for those nights when you want something really satisfying! It’s also great for game days, potlucks, or any casual gathering.
Presentation Tips:
- Garnish Generously: Don’t be shy with the toppings! A generous sprinkle of shredded cheese, a handful of crunchy tortilla strips, and a dollop of sour cream make each bowl extra special.
- Fresh Cilantro: A sprinkle of fresh cilantro adds a pop of color and freshness.
- Lime Wedges: Serve with lime wedges for those who like a little extra zing.
Leftovers:
If you have any leftovers (which is rare!), this Chilis Chicken Enchilada Soup Recipe is even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Variations:
- Spicy Version: Add a pinch of cayenne pepper or a few dashes of hot sauce for a spicier kick.
- Creamy Version: Stir in a little cream cheese or heavy cream at the end for a richer, creamier texture.
- Vegetarian Version: Substitute the chicken broth with vegetable broth and add more beans or vegetables for a hearty vegetarian meal.
My family loves when I add a little avocado to this Chilis Chicken Enchilada Soup Recipe. It adds a creamy, cool contrast to the warm, spicy soup.
Your Questions Answered
Here are some common questions I get about this Chilis Chicken Enchilada Soup Recipe, along with my best answers. I always aim for the best copycat chilis soup results possible!
Q: Can I make this Chilis Chicken Enchilada Soup Recipe ahead of time?
A: Absolutely! In fact, I often find that the flavors meld together even better when made a day in advance. Just store it in the refrigerator and reheat before serving. This is truly a lifesaver for the best easy chicken enchilada soup.
Q: What if I don’t have green chiles for my Chilis Chicken Enchilada Soup Recipe?
A: No problem! You can substitute with a can of diced tomatoes with green chiles, or just leave them out altogether. It will still be delicious.
Q: How do I store leftover Chilis Chicken Enchilada Soup Recipe?
A: Store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.
Q: Can I freeze this Chilis Chicken Enchilada Soup Recipe?
A: Yes, you can! Let it cool completely, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.
Q: What kind of toppings go well with this Chilis Chicken Enchilada Soup Recipe?
A: The possibilities are endless! Some of my favorites include tortilla strips, shredded cheese, sour cream, avocado, cilantro, and lime wedges.
Q: Can I use a different type of bean in this Chilis Chicken Enchilada Soup Recipe?
A: Sure! Pinto beans or kidney beans would also work well in this recipe. The chicken enchilada soup ingredients are quite flexible.
Q: How can I make this Chilis Chicken Enchilada Soup Recipe spicier?
A: Add a pinch of cayenne pepper, a few dashes of hot sauce, or use a spicier enchilada sauce. You can also add a chopped jalapeño to the pot while sautéing the onion and garlic. If you want a really spicy chicken enchilada soup, consider adding some chipotle peppers in adobo sauce.
These tips are great for preparing a great spicy chicken enchilada soup!
The Final Word
This Chilis Chicken Enchilada Soup Recipe has earned its place in my recipe collection because it’s easy, delicious, and always a crowd-pleaser. It’s the perfect meal for busy weeknights, cozy weekends, or any time you need a comforting bowl of soup. It reminds me of another family favorite, my Creamy Reuben Soup.
My Chilis Chicken Enchilada Soup Recipe Tips:
- Use Quality Ingredients: The better the ingredients, the better the soup will taste.
- Don’t Skip the Sauté: Sautéing the onion and garlic is crucial for building flavor.
- Taste and Adjust: Always taste the soup before serving and adjust the seasonings as needed.
Variations I’ve Tried:
- Slow Cooker Version: Combine all ingredients in a slow cooker and cook on low for 6-8 hours.
- Instant Pot Version: Use the sauté function to cook the onion and garlic, then add the remaining ingredients and cook on high pressure for 10 minutes.
- Creamy Tomato Version: Add a can of cream of tomato soup.
My oldest son loves the spicier version of this Chilis Chicken Enchilada Soup Recipe, while my daughter prefers it with extra cheese and sour cream.
I hope you’ll make it your own by adjusting the ingredients and toppings to suit your family’s tastes. I encourage you to make it your own, and to check out Chili’s Chicken Enchilada Soup | Lil’ Luna and Copycat Chili’s Chicken Enchilada Soup for more ways to make this recipe!
I hope your family loves this Chilis Chicken Enchilada Soup Recipe as much as mine does. Now grab your apron and get ready to create some delicious memories. If your kids love this, they’ll go crazy for my White Lasagna Soup Recipe. It is one of my favorites, and I bet it will be yours too! You may also enjoy This Copycat Chili’s Chicken Enchilada Soup tastes just like your …
And if you love the taste and texture of this soup, you’ll want to explore other copycat recipes. You can even tweak them to come up with your own new dishes! Just try to keep the chicken enchilada soup ingredients relatively similar to the original.
Remember, cooking isn’t about perfection, it’s about creating something delicious with love. Happy cooking!
Chilis Chicken Enchilada Soup Recipe
This Chili’s Chicken Enchilada Soup copycat is packed with shredded chicken, flavorful spices, and cheesy goodness. It’s a comforting and hearty soup that’s perfect for a cozy night in.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeno, seeded and minced (optional)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups chicken broth
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 2 cups cooked shredded chicken
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream, for topping
- Tortilla strips, for topping
- Fresh cilantro, chopped, for topping
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, bell pepper, and jalapeno (if using) and cook until softened, about 5-7 minutes.
- Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using) and cook for 1 minute more.
- Pour in chicken broth and diced tomatoes and green chilies. Bring to a simmer.
- Add black beans, corn, and shredded chicken. Simmer for 15-20 minutes, allowing the flavors to meld.
- Stir in cheddar cheese until melted.
- Ladle soup into bowls and top with sour cream, tortilla strips, and fresh cilantro. Serve immediately.
Notes
For a richer flavor, use homemade chicken broth. You can also add a dollop of guacamole for extra creaminess.