Cheesy Chicken Enchilada Soup Chilis Recipes

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CHILI'S CHICKEN ENCHILADA SOUP (COPYCAT)



Chili's Chicken Enchilada Soup (Copycat) image

Chili's Chicken Enchilada Soup copycat is creamy, rich, slightly spicy and thick blended together and topped with chunks of chicken breast meat.

Provided by Sabrina Snyder

Categories     Soup

Time 1h

Number Of Ingredients 20

1 pound chicken breasts (boneless skinless and cut into 1? chunks)
1 teaspoon Kosher salt (divided)
2 tablespoons canola oil
3/4 yellow onion (diced (the rest of the onion goes to the topping))
1 teaspoon chili powder
1 teaspoon cumin
1 garlic clove (minced)
4 cups chicken broth
1 cup masa harina
4 cups water
1 1/2 cups enchilada sauce (or one 12 ounce can)
8 ounces cream cheese cheese (cut into small cubes)
8 ounces sharp cheddar cheese
2 roma tomatoes (diced)
1/4 yellow onion (diced)
1/2 jalapeno (deseeded, deveined and minced)
1/4 cup chopped cilantro
1/8 teaspoon kosher salt
1 pinch coarse ground black pepper
1/4 cup cotija cheese crumbles

Steps:

  • In a large dutch oven add the canola oil over medium high heat.
  • Add half the kosher salt to the chicken pieces and add them to the dutch oven.
  • Cook the chicken 3-4 minutes on each side, until just cooked through.
  • Remove the chicken and add in the onions and garlic and lower the heat to medium.
  • Add in the spices and cook for 3-4 minutes until translucent.
  • Add in the chicken broth and whisk.
  • In a large bowl add the masa harina to the water and whisk it together well.
  • Add it into the dutch oven along with the enchilada sauce.
  • Add the chicken back in. Stir well and let simmer for 30-40 minutes on low heat.
  • Add in the cream cheese and cheddar cheese and stir well until melted.
  • Add the topping ingredients, except for the cotija cheese into a bowl together and stir.
  • Top the soup with some of the tomato mixture and some crumbled cheese.

Nutrition Facts : Calories 405 kcal, Carbohydrate 19 g, Protein 24 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 101 mg, Sodium 1545 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

CHEESY CHICKEN ENCHILADA SOUP



Cheesy Chicken Enchilada Soup image

This is a thick and hearty soup with all your favorite enchilada flavors! The masa harina adds a lovely texture and touch of corn flavor to the soup, which is actually somewhat stew-like in consistency. You can increase or decrease the seasonings to your taste preference, and make each bowl your own by topping with your favorite extras, such as tortilla chips, diced avocado, shredded cheese, sour cream, and salsa.

Provided by Rebekah Rose Hills

Time 55m

Yield 6

Number Of Ingredients 15

1 tablespoon olive oil, or more to taste
1 medium white onion, diced
1 tablespoon minced garlic
½ cup masa harina
3 cups chicken stock
3 cups shredded cooked chicken
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can fire-roasted diced tomatoes, undrained
1 (10 ounce) can enchilada sauce
1 (4 ounce) can chopped green chile peppers
1 chipotle pepper in adobo sauce, minced
1 teaspoon ground cumin, or more to taste
1 teaspoon garlic powder, or more to taste
1 cup shredded Mexican cheese blend
½ teaspoon salt, or more to taste

Steps:

  • Heat oil in a soup pot over medium to medium-high heat. Add onion and saute until tender and beginning to get some color, about 8 minutes. Add garlic and saute until fragrant, about 1 minute.
  • Stir in masa harina and cook for 1 minute. Add chicken stock and stir until well blended. Add chicken, black beans, diced tomatoes with juice, enchilada sauce, chile peppers, chipotle in adobo sauce, 1 teaspoon cumin, and 1 teaspoon garlic powder. Stir until well blended and bring to a simmer. Reduce heat and simmer until heated through, about 15 minutes.
  • Add Mexican cheddar, one handful at a time. As it melts into the soup, add a little more until all has been added and is incorporated. Adjust salt and other seasonings as needed.

Nutrition Facts : Calories 390.7 calories, Carbohydrate 29.6 g, Cholesterol 74.4 mg, Fat 16.7 g, Fiber 8.2 g, Protein 31.4 g, SaturatedFat 7.2 g, Sodium 1661.4 mg, Sugar 2 g

CHILIS CHICKEN ENCHILADA SOUP



Chilis Chicken Enchilada Soup image

This Chilis Chicken Enchilada Soup is made with simple ingredients like chicken breast, broth, and spices with an added secret ingredient as the thickening agent!

Provided by Linley Hanson

Categories     Soup

Time 30m

Number Of Ingredients 14

2 teaspoons ground cumin (separated)
2 teaspoons garlic powder (separated)
1 teaspoon chili powder
1 teaspoon paprika
¾ teaspoon salt
1 lb. boneless skinless chicken breasts
2 tablespoons olive oil
½ large white onion (diced)
1 4-oz. can green chilis
1 cup red enchilada sauce
6 cups chicken broth
1/2 cup masa harina (+ more if you need it*)
4 oz. cream cheese (softened and cut into cubes)
2 cups shredded cheddar cheese

Steps:

  • First, add 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chili powder into a bowl and mix.
  • Sprinkle the chicken breasts with the spices. Be sure the chicken breasts are fully coated.
  • Heat a large pot or dutch oven over medium/high heat. Add olive oil.
  • When olive oil is fragrant, add the chicken breasts to the pot and brown on both sides for about 1-2 minutes. Remove from the pot.
  • Add onions and ¼ teaspoon of salt to the pot and sauté for 3-4 minutes.
  • Next, toss the green chilis with the onion and add the chicken back into the pot.
  • Pour the chicken broth into the pot and bring to a boil over high heat.
  • Turn heat to low and simmer the chicken for 5-7 minutes or until fully cooked (when the internal temperature is 165ºF). Remove chicken from the pot and shred the chicken with two forks. Set aside.
  • Carefully, remove 2 cups of hot broth from the pot using a measuring cup and add the broth to a bowl.
  • Whisk 1/2 cup of the masa harina into the hot broth. The mixture will thicken very quickly.
  • Add the thickened broth to the pot and whisk into the onion and broth mixture.
  • Add the paprika,1 teaspoon cumin, 1 teaspoon garlic, remaining salt, enchilada sauce and shredded chicken to the pot and mix until combined.
  • Heat the soup over medium heat for 20 minutes, stirring occasionally to make sure that nothing sticks to the bottom of the pot.
  • After 20 minutes, remove the pot from the heat and add the cream cheese cubes to the soup and stir until it is melted and combined.
  • Sprinkle the cheddar cheese into the soup and whisk until the cheddar cheese melts.
  • Serve the soup with tortilla strips and a sprinkle of cheddar cheese.

Nutrition Facts : Calories 413 kcal, Sugar 4 g, Sodium 970 mg, Fat 21 g, Carbohydrate 16 g, Fiber 1 g, Protein 33 g, Cholesterol 103 mg, ServingSize 1 serving

CHEESY CHICKEN ENCHILADA SOUP



Cheesy Chicken Enchilada Soup image

This Creamy Cheesy Chicken Enchilada Soup is a fiesta of flavors full of chunks of chicken, black beans, corn and diced tomatoes, for a complete satisfying and comforting bowl of soup.

Provided by Joanna Cismaru

Categories     Soup

Time 30m

Number Of Ingredients 12

1 tablespoon olive oil
1 large onion (chopped)
1 green bell pepper (seeded and chopped)
10 ounce enchilada sauce ((1 can))
8 ounce cream cheese
14 ounce diced tomatoes ((1 can))
1 cup black beans (drained and rinsed)
1 cup frozen corn kernels (drained)
2 cups chicken breasts (cooked, from 1 roast chicken, chopped)
1 cup chicken broth (low sodium)
2 green onions (chopped)
1 cup mozzarella cheese (shredded)

Steps:

  • Heat the olive oil in a Dutch oven or soup pot, over medium heat. Add the onion and bell pepper and cook for about 5 minutes until the onion is soft and translucent.
  • Add the enchilada sauce and cream cheese. Break down the cream cheese with a wooden spoon and cook until the cheese has completely melted.
  • Add the diced tomatoes, black beans, frozen corn and stir.
  • Add the chopped chicken breast and chicken broth. Stir and cook for about 10 to 15 minutes, stirring occasionally, just until the soup is really hot. You don't really want to boil this soup for too long because the cream cheese could curdle. If you find the soup is too thick, add a bit more chicken broth.
  • Remove from heat and top with green onions and mozzarella cheese before serving.

Nutrition Facts : Calories 359 kcal, Carbohydrate 26.9 g, Protein 23.6 g, Fat 18.1 g, SaturatedFat 8.9 g, Cholesterol 70 mg, Sodium 533 mg, Fiber 5.8 g, Sugar 4.5 g, ServingSize 1 serving

CHILI'S ENCHILADA SOUP



Chili's Enchilada Soup image

My very pregnant best friend has been craving this soup so I found a copycat recipe in a cookbook and made it for her.

Provided by GingerlyJ

Categories     Chicken Breast

Time 1h

Yield 1 pot, 12 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 lb boneless skinless chicken breast
1/2 cup diced onion
1 garlic clove
4 cups chicken stock
1 cup masa harina
3 cups water
1 cup enchilada sauce
1 (16 ounce) box Velveeta cheese
1 teaspoon sea salt
1 teaspoon chili powder
1/2 teaspoon ground cumin

Steps:

  • Add oil to a large pot over medium heat.
  • Add chicken to pot and brown 5 minutes per side. Set Aside.
  • add onions and garlic to potand saute about 2 minutes.
  • Add chicken stock.
  • Combine Masa Harina with 2 cups water and whisk until blended add mxture to pot.
  • add remaining water, red sauce, Cheese and spices and bring to a boil.
  • Shred the chicken into small bite size pieces and add it to the pot.
  • reduce heat and simmerfor 30-40 minutes or until thick.
  • serve with your choice of Shredded Cheddar cheese, Crumbled tortilla chips or Pico de Gallo.

CHICKEN ENCHILADA SOUP (CHILI'S COPYCAT)



Chicken Enchilada Soup (Chili's Copycat) image

Make and share this Chicken Enchilada Soup (Chili's Copycat) recipe from Food.com.

Provided by Aunt Sukki

Categories     Chicken Breast

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1 lb chicken breast fillet (approx. 3 fillets)
1/2 cup diced onion
1 garlic clove, pressed, to taste
4 cups reduced-sodium chicken broth
1 (16 ounce) can refried beans
1 cup enchilada sauce
16 ounces Velveeta cheese
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin

Steps:

  • Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
  • Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
  • Add chicken broth & refried beans. Whisk until blended.
  • Add enchilada sauce, cheese and spices to pot and bring mixture to a boil.
  • Shred the chicken into small, bite-size pieces and add it to the pot.
  • Reduce heat and simmer soup for 30-40 minutes or until thick.
  • Serve soup in cups or bowls. Can garnish with shredded cheddar cheese, crumbled corn tortilla chips, Olives or pico de gallo.

LEFTOVER CHEESY CHICKEN ENCHILADA SOUP



Leftover Cheesy Chicken Enchilada Soup image

Simple and easy to prepare. A cheesy and spicy chicken enchilada soup that is really comforting on a winter day.

Provided by bprimeau

Categories     Chicken Soup

Time 25m

Yield 6

Number Of Ingredients 9

2 (10.5 ounce) cans condensed Cheddar cheese soup (such as Campbell's®)
20 fluid ounces chicken broth
1 (10 ounce) can hot enchilada sauce
1 teaspoon Southwest seasoning
½ pound shredded cooked rotisserie chicken
2 cups shredded Cheddar-Monterey Jack cheese blend, divided
1 cup cooked brown rice
1 cup whole kernel corn, drained
18 tortilla chips

Steps:

  • Combine condensed soup, chicken broth, enchilada sauce, and Southwest seasoning in a large pot over medium-high heat. Whisk for about 5 minutes until smooth.
  • Add chicken, 1 1/4 cups Cheddar-Monterey Jack cheese, cooked rice, and corn. Mix until well combined. Reduce heat to low and cook until heated through and cheese is melted, about 5 minutes.
  • Remove from the heat and ladle into bowls. Top each bowl with remaining cheese and 3 tortilla chips.

Nutrition Facts : Calories 409.6 calories, Carbohydrate 26 g, Cholesterol 84.8 mg, Fat 23.7 g, Fiber 2.3 g, Protein 21.4 g, SaturatedFat 13.5 g, Sodium 1489.4 mg, Sugar 2.8 g

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