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Chili's Copycat Chicken Enchilada Soup

Chili's Copycat Chicken Enchilada Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 2 tbsp vegetable oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1 (15 oz) can diced tomatoes, undrained
  • 1 (4 oz) can diced green chiles
  • 4 cups low-sodium chicken broth
  • ⅓ cup masa harina
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp salt
  • ½ tsp dried oregano
  • 3 cups shredded cooked chicken
  • 1 cup heavy cream
  • 2 cups shredded Mexican blend cheese
  • Toppings: tortilla strips, sour cream, cilantro, avocado, cheese

Method
 

  1. Heat oil in a large pot over medium heat. Cook onion until soft, about 4-5 minutes. Add garlic and jalapeño; cook 1 minute.
  2. Add tomatoes, green chiles, and broth. Whisk masa with ½ cup broth until smooth, then stir into pot with chili powder, cumin, salt, and oregano. Simmer 10 minutes, stirring occasionally.
  3. Shred rotisserie chicken into bite-sized pieces to yield about 3 cups. Stir into the soup.
  4. Reduce heat to low. Add cream and cheese; stir frequently until melted and smooth, about 5 minutes. Do not boil.
  5. Ladle into bowls and top with tortilla strips, sour cream, and cilantro.

Notes

The soup thickens as it sits; add a splash of broth when reheating. For the smoothest texture, shred your own cheese and keep the heat low after adding the dairy.