Chicken Enchilada Soup (Chili's Restaurant Copycat Recipe)
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup masa harina
- 6 cups chicken broth, divided
- 1 4-ounces can green chiles
- 1 15-ounces can fire roasted tomatoes with their juices (or diced tomatoes)
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1 cup red enchilada sauce, I use mild
- 1 pound boneless and skinless chicken breasts or thighs
- 1 15-ounces can black beans, rinsed and drained
- 12 ounces frozen corn
- 4 ounces cream cheese, cut into small cubes and softened
- 2 cups cheddar cheese, shredded, plus more for serving
Toppings (optional):
- Shredded cheese, tortilla chips, chopped onions, sour cream, chopped cilantro, lime wedges, sliced or chopped avocado.
Instructions
- In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the onions and sauté, stirring occasionally for about 4 minutes, or until the onions become translucent. Add the garlic and sauté, stirring frequently, for about 30 seconds or until aromatic.
- Just like when making a regular roux, sprinkle the masa harina over the softened onions and garlic and cook for about 1 minute, stirring constantly. Gradually and slowly, add about 1 cup of broth while stirring constantly.
- Next, stir in the green chiles, fire roasted tomatoes, ground cumin, chili powder, paprika, salt, enchilada sauce and the remaining chicken broth.
- Add the chicken, black beans and corn and stir to combine. Bring to a gentle boil and then lower the heat. Simmer, uncovered, stirring occasionally for 10 to 12 minutes or until the chicken is fully cooked.
- Remove the cooked chicken from the pot and onto a plate. Shred the chicken with two forks and then return it to the pot. Mix to combine.
- Add the softened cream cheese and stir until melted. Remove the pot from the heat and stir in the shredded cheese. Miix until the cheese has melted.
- Season to taste and serve immediately with your favorite toppings.
Notes
- Masa harina gives this soup its distinct taste. The only other option that can deliver similar flavor is finely chopped corn tortillas. Since you cannot use them to make a roux, they can be added at the same time you add the chicken. The soup will be similar in taste but won’t have the same thick creamy texture.
Nutrition
Calories: 501 kcal, Carbohydrates: 34 g, Protein: 32 g, Fat: 28 g, Saturated Fat: 12 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 9 g, Trans Fat: 0.01 g, Cholesterol: 110 mg, Sodium: 2001 mg, Potassium: 646 mg, Fiber: 4 g, Sugar: 7 g, Vitamin A: 1527 IU, Vitamin C: 15 mg, Calcium: 355 mg, Iron: 3 mg
