Chilis Chicken Enchilada Soup Recipe

I’ve discovered that Chili’s Chicken Enchilada Soup is not just a cozy dish; it’s a delightful blend of tender chicken, zesty enchilada sauce, and vibrant spices. I love sautéing onions and garlic in olive oil, then adding chicken and broth for a hearty base. You can throw in black beans, corn, and even add toppings like cheese and avocado. It’s versatile and easy to customize, but there’s so much more to explore about this comforting dish!

History

The origins of Chicken Enchilada Soup can be traced back to the rich culinary traditions of Mexico, where enchiladas have long been a beloved staple. As I explored the vibrant history, I discovered that enchilada origins date back to ancient times, when indigenous communities first wrapped corn tortillas around flavorful fillings. Over the years, regional variations emerged, each adding unique spices and ingredients, reflecting local tastes and cultures. From the smoky chilies of Oaxaca to the fresh herbs of Veracruz, these diverse influences shaped the enchilada we recognize today. The soup form I enjoy combines these traditional elements with a modern twist, creating a comforting dish that pays homage to its roots while inviting innovation. It’s a delicious journey through time!

Recipe

Chili’s Chicken Enchilada Soup is a flavorful and hearty dish that brings the warmth of Tex-Mex cuisine to your kitchen. Perfect for a cozy dinner or a gathering with friends, this soup combines tender chicken, zesty enchilada sauce, and a variety of spices to create a comforting meal that is sure to please everyone. Whether served with tortilla chips or topped with your favorite garnishes, this recipe is both delicious and satisfying.

Experience the warmth of Tex-Mex cuisine with this hearty chicken enchilada soup, perfect for cozy dinners and gatherings.

The beauty of this soup lies in its simplicity and adaptability. You can customize it with your choice of toppings such as shredded cheese, sour cream, avocado, or fresh cilantro. Plus, it comes together quickly, making it ideal for busy weeknights. With just a few ingredients and straightforward steps, you’ll have a bowl of hearty chicken enchilada soup that rivals your favorite restaurant dish.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (10 oz) enchilada sauce
• 4 cups chicken broth
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) corn, drained
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Tortilla chips, for serving
• Shredded cheese, for topping
• Sour cream, for serving
• Fresh cilantro, for garnish

In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until softened and fragrant, about 3-4 minutes. Add the chicken breasts and cook until they are browned on both sides. Pour in the chicken broth, enchilada sauce, black beans, corn, chili powder, and cumin. Bring the soup to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the chicken is cooked through. Remove the chicken from the pot, shred it with two forks, and return it to the soup. Season with salt and pepper to taste, and serve hot with tortilla chips and your choice of toppings.

For the best results, consider using rotisserie chicken for an even quicker preparation. You can also add more vegetables like bell peppers or zucchini for added nutrition and flavor. If you prefer a spicier kick, feel free to increase the amount of chili powder or add diced jalapeños. This soup can be stored in the refrigerator for up to three days and also freezes well, making it a great option for meal prep or leftovers. Enjoy your deliciously comforting chicken enchilada soup!

Cooking Steps

Let’s get cooking! First, I sauté the onions and garlic until they’re fragrant, then add in tender chicken and spices for a burst of flavor. Once that’s simmering with broth and tomatoes, I can’t wait to finish it off with crispy tortilla strips, cheese, and creamy avocado.

Step 1. Sauté Onions and Garlic

Sautéing onions and garlic transforms the base of your Chicken Enchilada Soup into a fragrant, flavorful foundation. I heat a splash of olive oil in my pot, letting it shimmer before adding finely chopped onions. As they soften, their natural sweetness begins to bloom. Then, in go the minced garlic cloves, releasing an aromatic punch that instantly elevates the dish. I love using these sauté techniques to guarantee each ingredient melds beautifully, enhancing the overall flavor profile. The key is to keep stirring, preventing any browning, which could add bitterness. Just a few minutes of this harmonious dance in the pan, and I’m ready to build upon this delicious creation. Trust me, this step is essential for a rich, inviting soup!

Step 2. Add Chicken and Spices

As soon as the onions and garlic have softened, I add the diced chicken to the pot, allowing it to absorb the fragrant flavors already developing. I like to use a mix of chicken cuts—thighs for tenderness and breasts for lean protein—ensuring a rich texture throughout the soup. Next, I sprinkle in my favorite spice blends, like smoky paprika, cumin, and a hint of chili powder, which elevate the dish and create a warm aroma that dances in the air. I stir everything together, letting the spices coat the chicken evenly. This step not only infuses the meat but also sets the stage for an exciting, flavorful soup that’ll have everyone coming back for more!

Step 3. Add Broth and Tomatoes

Once the chicken is nicely coated in spices, I pour in the chicken broth, allowing it to meld beautifully with the flavors already present. Choosing the right broth type is essential; I often opt for a low-sodium chicken broth for a balanced taste. Next, I add a can of diced tomatoes, selecting a vibrant variety like fire-roasted for an extra kick. The combination really elevates the soup!

Here’s what I include:

• Broth type: Low-sodium chicken broth
• Tomato variety: Fire-roasted diced tomatoes
• Additional spices: A pinch of cumin for warmth
• Fresh herbs: Chopped cilantro for brightness

This medley creates a rich and hearty base that’s simply irresistible!

Step 4. Simmer With Tortilla Strips

To bring the soup to life, I let it simmer with crispy tortilla strips for about 15 minutes. As the soup bubbles gently, the tortilla strips soften just enough to create a delightful contrast in tortilla texture. They absorb the rich flavors while still providing a satisfying bite, enhancing the overall experience. This step is essential, as it not only enriches the broth but also transforms the strips into a flavorful accompaniment. I love how these strips float on top, acting as an innovative soup topping that invites the spoon. After simmering, the soup becomes a warm, comforting dish, where each spoonful bursts with flavor and texture, making it irresistible.

Step 5. Add Cheese and Avocado

With the soup simmering and the tortilla strips perfectly softened, it’s time to elevate the dish by adding cheese and avocado. These ingredients not only enhance the flavor but also bring a creamy texture that’s irresistible. I love to experiment with different cheese varieties, which can take this soup to the next level. Here are my favorites to add:

• Sharp Cheddar: Provides a tangy kick.
• Monterey Jack: Melts beautifully for a rich mouthfeel.
• Queso Fresco: Adds a fresh, crumbly contrast.
• Pepper Jack: For those who crave a spicy twist.

Don’t forget the avocado! Its creamy richness offers numerous benefits, like healthy fats and potassium, making this dish as nourishing as it is delicious. Enjoy!

Nutritional Guide

When I whip up a bowl of Chili’s Chicken Enchilada Soup, I’m not just indulging in a warm, comforting dish; I’m also aware of its nutritional profile. This soup offers a balance of flavors and nutritional benefits that keep me energized. With lean chicken, beans, and veggies, it’s rich in protein and fiber.

Here’s a quick look at its calorie count and key nutrients:

Nutrient	Amount per Serving
Calories	250
Protein	20g
Fiber	5g

Knowing this makes every spoonful even more satisfying. So, I relish the delicious taste while reaping its health benefits. It’s a win-win!

Final Thoughts

Enjoying a bowl of Chili’s Chicken Enchilada Soup is more than just a meal; it’s a comforting experience that nourishes both body and soul. I love how versatile this soup is, making it perfect for any occasion or craving. Whether you’re meal prepping for the week or whipping up a quick dinner, this recipe adapts beautifully.

Indulging in Chili’s Chicken Enchilada Soup is a delightful experience, providing comfort and nourishment for any occasion.

Here are a few ways to innovate your soup experience:

• Experiment with different proteins, like turkey or beans for a vegetarian twist.
• Add extra veggies, such as zucchini or bell peppers, for a nutrient boost.
• Customize the spice level to match your taste.
• Try different toppings, like avocado or crushed tortilla chips, for added texture.

With these soup variations, each bowl can be uniquely satisfying!

Frequently Asked Questions

Can I Make This Soup in a Slow Cooker?

Absolutely, I love using my slow cooker! It enhances flavors and saves time. Just toss in the ingredients and let it simmer. You’ll appreciate the convenience and delicious results without constantly monitoring the cooking time.

What Can I Substitute for Chicken in This Recipe?

Did you know that roughly 36% of American adults consider plant-based diets? For a chicken substitute, I recommend tofu alternatives or beef substitutions; they add unique flavors and textures that can elevate your dish creatively.

How Long Does the Soup Last in the Refrigerator?

I’ve found that properly stored soup lasts about three to four days in the refrigerator. To maintain soup freshness, keep it in an airtight container. Enjoying it later is just as delightful!

Is This Soup Gluten-Free?

I’ve explored various gluten alternatives in soups. When thickening, make certain you’re using gluten-free options like cornstarch or rice flour. So, yes, this soup can be gluten-free—just check your ingredients for any hidden sources!

Can I Freeze Leftover Chicken Enchilada Soup?

Absolutely, I freeze leftover chicken enchilada soup all the time! Just use airtight storage containers, label them, and follow these freezing tips for best results. It’s perfect for quick meals later on. Enjoy!

Conclusion

As I ladled the warm, creamy chili chicken enchilada soup into my bowl, I couldn’t help but think of my friend Sarah, who once tried to recreate this dish after a cozy dinner at my house. She ended up adding too much spice, but the laughter we shared over her “spicy disaster” made it a cherished memory. This soup isn’t just a recipe; it’s a way to bring people together, create stories, and savor life’s flavorful moments.