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Chili's Chicken Enchilada Soup Recipe

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4.1 from 2 reviews

Chili's Chicken Enchilada Soup is a hearty and comforting Mexican-inspired soup featuring tender chicken, creamy Velveeta cheese, and a flavorful blend of masa harina and enchilada sauce. Perfect for a cozy meal, this soup combines mild spices and garnishes of fresh tomatoes and crispy tortilla strips for an authentic taste experience.

Ingredients

Main Ingredients

  • 3 chicken breasts, cooked and cubed
  • 1-2 teaspoons minced garlic
  • 2 (14.5-ounce) cans chicken broth
  • 1 cup masa harina (corn tortilla mix, found near flour/corn muffin mix)
  • 3 cups water, divided
  • 1 cup mild red enchilada sauce
  • 16 ounces Velveeta cheese, cubed
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • ½ teaspoon chili powder
  • ½ teaspoon cumin

For Garnish

  • Chopped tomatoes
  • Corn tortilla strips

Instructions

  1. Sauté Garlic: In a large pot over medium heat, add minced garlic and sauté for 1-2 minutes until fragrant but not browned. This develops the soup's base flavor.
  2. Add Chicken Broth: Pour in the 2 cans of chicken broth into the pot with garlic and bring to a gentle simmer.
  3. Mix Masa Harina: In a medium bowl, whisk together 1 cup masa harina and 2 cups of water until smooth and well blended with no lumps. This mixture will thicken the soup and add authentic corn flavor.
  4. Add Masa Mixture: Pour the masa harina slurry into the simmering broth, stirring continuously to avoid clumping and ensuring it is fully incorporated.
  5. Add Remaining Ingredients: Add the remaining 1 cup of water, 1 cup mild red enchilada sauce, cubed Velveeta cheese, salt, onion powder, chili powder, and cumin to the pot. Stir well and bring the mixture to a boil, allowing the cheese to melt and flavors to combine.
  6. Simmer with Chicken: Add the cooked and cubed chicken breasts to the pot. Reduce the heat to low and let the soup simmer gently for 30 minutes. Stir occasionally and add additional chicken broth if the soup becomes too thick or you prefer a thinner consistency.
  7. Garnish and Serve: Ladle the soup into bowls and garnish each serving with chopped tomatoes and crispy corn tortilla strips to add freshness and texture. Serve hot for a satisfying meal.

Notes

  • You can use rotisserie chicken or pre-cooked chicken breasts to save preparation time.
  • If masa harina is unavailable, you can substitute with finely ground cornmeal but the texture may vary slightly.
  • Adjust the chili powder according to your preferred spice level.
  • Velveeta cheese provides creaminess and melts well; you can substitute with a blend of cheddar and Monterey Jack if preferred.
  • Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • For a thicker soup, reduce additional broth; for thinner, add more broth or water gradually while simmering.

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