Chicken Enchilada Soup - Chili's Copycat
This Chili's chicken enchilada soup is a Mexican inspired dish you can make with rotisserie chicken or leftover chicken. It's so delicious.
Servings: 8
Equipment
- Dutch Oven or Large Heavy Pot
- Blender or Food Processor
Ingredients
- 2 Tablespoon vegetable oil
- 2 red chile peppers seeded and diced
- 1 yellow onion
- 4 Cloves garlic
- 2 Cups chicken shredded rotisserie
- 28 Ounces canned tomatoes crushed
- 8 Ounces enchilada sauce
- 2 Tablespoon chicken base
- 3 Cups chicken broth
- 1 Teaspoon paprika smoked
- 1 Teaspoon black pepper coarse
- 1 Teaspoon cumin
- 1 Cup masa harina
- 1 Cup water
- 2 Tablespoon sour cream
Toppings:
- tortilla strips
- cilantro freshly chopped
- pico de gallo
Instructions
- Preheat a Dutch oven over medium heat - use this time to prepare the ingredients. Seed and dice the red chile peppers, dice the yellow onion, and mince the garlic. Shred the chicken.
- Add oil to the Dutch oven and let heat for 1 minute.
- Next, add diced red chile peppers and onion. Cook for 5 minutes to soften.
- Add minced garlic and stir. Cook for 1 minute. Pour the contents of the Dutch oven into a food processor or blender and puree. Alternatively, use an immersion blender if available. Return the mixture to the Dutch oven.
- Lower the heat to low. Pour in the canned crushed tomatoes (undrained), enchilada sauce, chicken base, broth, paprika, pepper, and cumin.
- Stir well to combine and cover. Cook for 45 minutes on low
- Combine mesa with water in a bowl with a pour spout and whisk until thoroughly combined. Pour into the soup and whisk well.
- Next, stir in the shredded chicken and 2 tbsp sour cream. Cover and simmer for 25 more minutes.
- Top with fresh chopped cilantro, pico de gallo, and tortilla strips.
Notes
Use leftover chicken: Rotisserie chicken is a real timesaver, or perhaps you have some cooked leftover chicken from a previous meal.
Season the soup last: Don't add any salt until the end of the cooking time, especially if your chicken broth, enchilada sauce and so on are salty. It's easier to add more than remove too much.
Garnish just before serving: Add your garnishes just before serving the soup, so the cilantro doesn't wilt and the tortilla strips don't become soggy.
Season the soup last: Don't add any salt until the end of the cooking time, especially if your chicken broth, enchilada sauce and so on are salty. It's easier to add more than remove too much.
Garnish just before serving: Add your garnishes just before serving the soup, so the cilantro doesn't wilt and the tortilla strips don't become soggy.
Nutrition
Calories: 136kcal | Carbohydrates: 20g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 14mg | Sodium: 890mg | Potassium: 368mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1143IU | Vitamin C: 22mg | Calcium: 50mg | Iron: 2mg
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