Chili's Chicken Enchilada Soup Recipe
This copycat of Chili's Chicken Enchilada Soup tastes just like the restaurant's version. It's a new favorite dinner meal!
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Main Course, Soup
Calories 390 kcal
- 3 chicken breast cooked and cubed
- 1-2 tsp minced garlic
- 2 cans chicken broth (14.5 oz cans)
- 1 c masa harina corn tortilla mix - found near flour/corn muffin mix
- 3 c water divided
- 1 c mild red enchilada sauce
- 16 oz Velveeta cheese cubed
- 1 tsp salt
- 1 tsp onion powder
- 1/2 tsp chili powder
- 1/2 tsp cumin
- tomatoes (garnish)
- corn tortilla strips (garnish)
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.
Calories: 390kcalCarbohydrates: 27gProtein: 41gFat: 11gSaturated Fat: 6gCholesterol: 104mgSodium: 2441mgPotassium: 808mgFiber: 2gSugar: 9gVitamin A: 1150IUVitamin C: 9.3mgCalcium: 475mgIron: 2.5mg
Keyword Chili's Chicken Enchilada Soup