Description
Make Chili’s chicken enchilada soup in the comfort of your own home. It’s ready in under 1 hour and tastes just like the Chili’s version!
Ingredients
Scale
- Ingredients
- 2 teaspoons ground cumin, separated
- 2 teaspoons garlic powder, separated
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ¾ teaspoon salt
- 1 lb. boneless skinless chicken breasts
- 2 tablespoons olive oil
- ½ large white onion, diced
- 1 4-oz. can green chilis
- 1 cup red enchilada sauce
- 6 cups chicken broth
- ½ cup masa harina, + more if you need it*
- 4 oz. cream cheese, softened and cut into cubes
- 2 cups shredded cheddar cheese
Instructions
- Instructions
- Step 1: In a large pot or Dutch oven, heat olive oil over medium heat.
- Step 2: Add diced onion and sauté until tender.
- Step 3: Season chicken breasts with half of the cumin, garlic powder, chili powder, paprika, and salt.
- Step 4: Add chicken to the pot and cook until no longer pink, about 5-6 minutes per side.
- Step 5: Remove chicken and shred once cool enough to handle.
- Step 6: Pour chicken broth into the pot, scraping any browned bits off the bottom.
- Step 7: Stir in green chilis, red enchilada sauce, remaining cumin and garlic powder.
- Step 8: In a small bowl, whisk masa harina with a little water to make a slurry, then add to the soup as a thickener.
- Step 9: Bring soup to a simmer and cook for about 15 minutes, stirring occasionally.
- Step 10: Add cream cheese and shredded cheddar cheese, stirring until melted and combined.
- Step 11: Return shredded chicken to the pot and stir to combine.
- Step 12: Simmer another 5-10 minutes until heated through and thickened to your liking.