Chicken Enchilada Soup - Chili’s Copycat Recipe

 Chicken Enchilada Soup - Chili’s Copycat Recipe

This Copycat Chili’s Chicken Enchilada soup recipe is a mixture of tender chicken, green chiles, black beans and sweet corn in a cheesy creamy broth. Packed with bold Tex-mex flavours, this chicken Enchilada soup comes together in 30 minutes. 

2 tbsp olive oil

1 small onion, finely chopped 

2 cloves garlic, minced 

1/2 cup masa harina

6 cups chicken broth 

4 oz can green chiles 

15 oz can fire roasted tomatoes with juices 

2 tsp cumin

1 tsp chili powder 

1 tsp paprika 

1/2 tsp salt

1 cup red enchilada sauce, mild 

1 lb chicken thighs or breasts, boneless and skinless 

15 oz can black beans and sweet

12 oz corn, frozen 

4 oz cream cheese, softened & cut into small cubes 

2 1/2 cups cheddar cheese, shredded

In a large stockpot, heat the olive oil over medium heat. Add the onions and sautee, stirring occasionally for about 4 minutes until the onions are translucent. Add the garlic and sautee an additional minute, stirring frequently.  

Sprinkle the masa harina over the onions and garlic and cook approximately 1-2 minutes making a roux. Gradually add 1 cup of the chicken broth stirring constantly. 

Stir in the chilies, fire roasted tomatoes, cumin, chili powder, paprika, salt, enchilada sauce and the remaining broth. Simmer for approximately 20-30 minutes breaking down the tomatoes. 

Add the chicken, black beans and corn & stir until well combined. Bring to a gentle boil, reduce heat and simmer uncovered, stirring occasionally for 15-20 minutes or until the chicken is fully cooked. 

Remove the cooked chicken to amp,ate and shred using 2 forks. Return to the pot and mix to combine. 

Add the softened cream cheese and stir until melted. Remove the pot from the heat and stir in 2 cups of the shredded cheese. Mix until the cheese has melted. 

Season to taste and serve topped with some of the remaining shredded cheese and your favourite toppings. 

Notes:

Masa harina gives this soup distinct taste. If unavailable cornstarch or a cornstarch slurry can be used to make the roux in its place but will be missing the flavour.