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Chilis Chicken Enchilada Soup Recipe

Chili's Chicken Enchilada Soup
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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.

Ingredients

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  • 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

  1. 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.
  2. Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using) and cook for 1 minute more.
  3. Pour in chicken broth and diced tomatoes and green chilies. Bring to a simmer.
  4. Add black beans, corn, and shredded chicken. Simmer for 15-20 minutes, allowing the flavors to meld.
  5. Stir in cheddar cheese until melted.
  6. 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.

Find it online: https://momsgate.com/chilis-chicken-enchilada-soup-recipe/