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Chili’s Chicken Enchilada Soup (Copycat)

A close-up of a bowl of Chilis Chicken Enchilada Soup topped with tortilla strips and shredded cheese.
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Make a creamy, restaurant-style chicken enchilada soup at home. This easy recipe delivers bold enchilada flavor with a hint of spice, perfect for a weeknight meal. It reheats well and is great for meal planning.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts
  • 1 cup chopped yellow onion (about 1 medium)
  • 1 cup chopped red bell pepper (about 1 medium)
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (or to taste)
  • 1 (4 ounce) can mild green chilies, undrained
  • 1 (28 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 4 cups chicken broth
  • 1 cup half-and-half or heavy cream
  • 1/2 cup shredded Monterey Jack cheese
  • Salt and freshly ground black pepper to taste
  • Optional toppings: crushed tortilla chips, shredded cheese, chopped cilantro, sour cream

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken breasts and cook until browned on both sides and cooked through, about 6-8 minutes per side. Remove chicken from pot and set aside. Once cool enough to handle, shred the chicken.
  2. Add chopped onion and red bell pepper to the same pot. Cook until softened, about 5-7 minutes.
  3. Stir in minced garlic, chili powder, cumin, oregano, and cayenne pepper. Cook for 1 minute more until fragrant.
  4. Add the green chilies, diced tomatoes, black beans, corn, and chicken broth to the pot. Bring to a simmer.
  5. Reduce heat to low, cover, and simmer for at least 15 minutes to allow flavors to meld.
  6. Stir in the shredded chicken and half-and-half or heavy cream. Heat through gently, but do not boil.
  7. Stir in the shredded Monterey Jack cheese until melted and smooth.
  8. Season with salt and pepper to taste.
  9. Serve hot, garnished with your favorite toppings.

Notes

  • For a thicker soup, you can mash some of the black beans against the side of the pot before adding the liquid.
  • This soup freezes well. Let it cool completely before transferring to airtight containers. Thaw overnight in the refrigerator and reheat gently on the stovetop.
  • Consider this soup as part of your meal planning for the week; it’s a hearty and satisfying option.

Nutrition

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