Chili's Chicken Enchilada Soup
This copycat of Chili's chicken enchilada soup tastes just like the restaurant's version. It's a new favorite dinner meal!
Servings: 6
Ingredients
- 3 chicken breast cooked and cubed
- 1-2 teaspoons minced garlic
- 2 (14.5-ounce) cans chicken broth
- 1 cup masa harina corn tortilla mix - found near flour/corn muffin mix
- 3 cups water divided
- 1 cup mild red enchilada sauce
- 16 ounces Velveeta cheese cubed
- 1 teaspoon salt
- 1 teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon cumin
- tomatoes (garnish)
- corn tortilla strips (garnish)
Instructions
- Add garlic to a large pot and saute for 1-2 minutes. Add chicken broth.
- In a medium bowl, whisk together masa harina and 2 cups water until well blended. Add masa mixture to the pot.
- Add remaining water, enchilada sauce, cubed Velveeta cheese, salt, onion, powder, chili powder and cumin. Bring to a boil.
- Add cubed chicken, reduce heat, and simmer for 30 minutes. **Add more broth, if needed, to be the consistency you like.
- Garnish with tomatoes and tortilla strips.
Video
Notes
STORE leftovers in an airtight container in the refrigerator for 3-4 days. Reheat on the stovetop or in the microwave.
Freeze ahead of time. Make a couple of batches of this Chili's copycat chicken enchilada soup to freeze for later. Follow the recipe except for adding the cheese. Allow the soup to cool, and store it in an airtight freezer-safe container for up to 6 months.
Thaw overnight in the fridge. Reheat it on the stovetop over medium-low heat using a large cooking pot or Dutch oven or reheat it in a crockpot. Once heated, add the cheese mix to combine, and enjoy!
Nutrition
Calories: 390kcal | Carbohydrates: 27g | Protein: 41g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 104mg | Sodium: 2441mg | Potassium: 808mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1150IU | Vitamin C: 9.3mg | Calcium: 475mg | Iron: 2.5mg