Chili’s Chicken Enchilada Soup Recipe!

Okay, let’s dive into this cozy kitchen adventure together, friends!

I’ve got to tell you, there are few things in this world that conjure up feelings of warmth and comfort quite like a steaming bowl of soup. And when that soup happens to be a rich, flavorful, and oh-so-satisfying Chili’s Chicken Enchilada Soup Recipe, well, then you’ve got pure magic happening! I remember the first time I tasted a chicken enchilada soup – I was out with friends, and the flavors just exploded in my mouth. I knew right then and there that I had to recreate this experience at home.

It wasn’t always smooth sailing, though. My first attempts at making a Chili’s Chicken Enchilada Soup Recipe were… let’s just say they were more “meh” than “mmm!” I think I was so focused on following the recipe exactly that I forgot to taste as I went and adjust the seasonings to my liking. That’s one of the most important things about cooking: don’t be afraid to experiment!

This Chili’s Chicken Enchilada Soup Recipe is a true family favorite now. It’s perfect for those chilly evenings when you just want something warm and comforting, or when you need a quick and easy weeknight meal. It fits perfectly into my busy life because it’s so adaptable – I can easily throw it together in the slow cooker or Instant Pot if I’m short on time. Plus, it’s a great way to use up leftover cooked chicken! I probably first perfected this Chili’s Chicken Enchilada Soup Recipe about five years ago, after countless tweaks and taste tests (the kids were very happy to be my official taste testers!).

My whole philosophy about cooking is that it should be joyful and nourishing, not stressful. And this Chili’s Chicken Enchilada Soup Recipe definitely embodies that. I think the secret to cooking anything well is to relax, have fun, and trust your instincts. And remember, even if you mess up, it’s okay! Just learn from it and try again. Think of every cooking mishap as a learning opportunity. After all, I have a friend who’s a trained chef, and she still burns the occasional grilled cheese!

So, are you ready to make some magic in the kitchen? Let’s get started on this delicious Chili’s Chicken Enchilada Soup Recipe! I promise, you won’t regret it. Grab your apron, gather your ingredients, and let’s make some soup! It’s easier than you might think.

What You’ll Need for This Comforting Soup

Okay, let’s talk ingredients. Here’s everything you’ll need to create this flavorful Chili’s Chicken Enchilada Soup Recipe. Don’t worry, most of these are pantry staples!

• Chicken: 2 cups cooked and shredded chicken (I often use rotisserie chicken for convenience)
• Onion: 1 medium, chopped
• Garlic: 2 cloves, minced
• Bell pepper: 1 (any color), chopped
• Canned diced tomatoes: 1 (14.5 ounce) can, undrained
• Chicken broth: 6 cups
• Enchilada sauce: 1 (10 ounce) can. I always use mild because the kids are sensitive to spice, but you can use medium or hot to your preference when making this Chili’s Chicken Enchilada Soup Recipe!
• Corn: 1 cup frozen or canned (drained)
• Black beans: 1 (15 ounce) can, rinsed and drained
• Cream cheese: 4 ounces, softened
• Cumin: 1 teaspoon
• Chili powder: 1 teaspoon
• Salt: To taste
• Pepper: To taste
• Toppings (optional): Shredded cheese, sour cream, avocado, tortilla strips, cilantro

When making this Chili’s Chicken Enchilada Soup Recipe, I always use organic chicken broth if I have it on hand – I think it makes a difference in the flavor. And for the enchilada sauce, I usually grab whatever brand is on sale. But I’ve found that the Hatch brand has an awesome flavor when making Chili’s Chicken Enchilada Soup Recipe, though.

Shopping tip: you can find good quality canned diced tomatoes at most grocery stores. Look for the ones labeled “fire-roasted” for an extra layer of flavor in your Chili’s Chicken Enchilada Soup Recipe.

Here’s a trick I learned from my grandma: sautéing the onions, garlic, and bell pepper before adding the other ingredients really helps to deepen the flavor of the soup. I actually wrote a whole article on making amazing soups, and you can read it here: turmeric chicken soup.

For a shortcut when making Chili’s Chicken Enchilada Soup Recipe, buy pre-shredded rotisserie chicken – it saves so much time! And don’t be afraid to use frozen veggies. They’re just as nutritious as fresh ones, and they’re a great way to save money.

Storage tip: If you have leftover enchilada sauce after making this Chili’s Chicken Enchilada Soup Recipe, store it in an airtight container in the fridge for up to a week. You can use it for enchiladas, of course, or even drizzle it over tacos or burritos. And if you have leftover chicken, try making my Parmesan Mushroom Chicken Soup!

Now that we have all of our ingredients ready, let’s move onto the fun part!

Let’s Make This Chili’s Chicken Enchilada Soup Recipe Together

Alright, friend, let’s get cooking! This Chili’s Chicken Enchilada Soup Recipe is surprisingly easy, I promise. Just follow these simple steps, and you’ll have a pot of deliciousness bubbling away in no time.

1. Sauté the veggies: In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and chopped bell pepper and cook for another 3 minutes, until fragrant.
2. Add the liquids: Pour in the chicken broth and enchilada sauce. Stir in the diced tomatoes, cumin, and chili powder. Bring to a simmer.
3. Simmer and thicken: Reduce the heat to low, cover, and let the soup simmer for at least 15 minutes. This allows the flavors to meld together beautifully. For a creamier soup, use an immersion blender to partially blend the soup.
4. Add the good stuff: Stir in the cooked chicken, corn, and black beans. Cook for another 5 minutes, until heated through.
5. Make it creamy: Reduce the heat to low. Cut the softened cream cheese into cubes and add it to the soup, stirring until it’s completely melted and the soup is creamy. Don’t worry if your Chili’s Chicken Enchilada Soup Recipe looks a little lumpy at first – just keep stirring, and it will smooth out.
6. Season and serve: Season with salt and pepper to taste. Ladle into bowls and top with your favorite toppings, such as shredded cheese, sour cream, avocado, and tortilla strips. I like to finish mine with a sprinkle of fresh cilantro.

I learned the hard way with Chili’s Chicken Enchilada Soup Recipe that it’s important to use softened cream cheese. If you add cold cream cheese directly to the hot soup, it can clump up and be difficult to melt smoothly. So, take it out of the fridge about 30 minutes before you start cooking.

In my kitchen, this Chili’s Chicken Enchilada Soup Recipe usually takes about 45 minutes from start to finish. But honestly, most of that time is just simmering, so you can multitask while it’s cooking! While the Chili’s Chicken Enchilada Soup Recipe is simmering, I usually tidy up the kitchen, check my emails, or even sneak in a quick chapter of my book.

Your Chili’s Chicken Enchilada Soup Recipe should smell like a warm, comforting blend of spices, tomatoes, and chicken. It’s seriously the best smell in the world. If you want to kick up the spice, I recommend adding a pinch of cayenne pepper or a dash of hot sauce to the soup. You could also use a hot enchilada sauce. You can even make your own homemade enchilada soup recipe for a richer, deeper flavor!

Family-tested shortcut: If you’re really short on time, you can skip the sautéing step and just throw all the ingredients into a slow cooker or Instant Pot. Cook on low for 6-8 hours in the slow cooker, or on high pressure for 10 minutes in the Instant Pot. It won’t have quite the same depth of flavor, but it’s still delicious! And speaking of delicious, have you tried my Keto Crack Chicken Soup?

And just like that, you’ve made a pot of amazing Chili’s Chicken Enchilada Soup Recipe! Now, let’s talk about how to serve it.

How I Love to Serve This Chili’s Chicken Enchilada Soup Recipe

Serving this Chili’s Chicken Enchilada Soup Recipe is almost as fun as making it! It’s really a blank canvas for your creativity when it comes to toppings and sides.

My family loves this Chili’s Chicken Enchilada Soup Recipe when I serve it with a big dollop of sour cream, a sprinkle of shredded cheddar cheese, and a handful of crunchy tortilla strips. I also like to add some diced avocado for a little bit of creaminess and healthy fats. And, of course, a sprinkle of fresh cilantro always adds a pop of freshness.

My go-to side dish to pair with Chili’s Chicken Enchilada Soup Recipe is a simple green salad with a light vinaigrette. The salad provides a nice contrast to the richness of the soup. I also sometimes serve it with some crusty bread for dipping.

This Chili’s Chicken Enchilada Soup Recipe is perfect for a cozy weeknight dinner, a potluck gathering, or even a game day party. It’s also great for meal prepping – it keeps well in the fridge for up to 4 days, and it tastes even better the next day after the flavors have had a chance to meld together.

Presentation tip: When serving Chili’s Chicken Enchilada Soup Recipe to guests, I like to set out a toppings bar with a variety of options. That way, everyone can customize their soup to their liking.

If you have extra Chili’s Chicken Enchilada Soup Recipe, you can use it as a filling for enchiladas or burritos. You can also freeze it for up to 3 months. Just make sure to let it cool completely before transferring it to a freezer-safe container.

Seasonal variation: In the fall, I like to add some roasted butternut squash to my Chili’s Chicken Enchilada Soup Recipe for a touch of sweetness. In the summer, I like to add some grilled corn for a smoky flavor.

Friends always ask for this Chili’s Chicken Enchilada Soup Recipe recipe when I make it for them. It’s always a crowd-pleaser. I actually got some serving ideas from this Copycat Chili’s Chicken Enchilada Soup.

Now that you know how I love to serve this Chili’s Chicken Enchilada Soup Recipe, let’s move onto some frequently asked questions.

Your Chili’s Chicken Enchilada Soup Recipe Questions Answered

Okay, friends, let’s tackle some of the most common questions I get about this Chili’s Chicken Enchilada Soup Recipe. I’ve gathered these questions from blog readers, family members, and even my own cooking mishaps!

Can I make this Chili’s Chicken Enchilada Soup Recipe in a slow cooker?

Absolutely! It’s a great option for busy weeknights. Just combine all the ingredients (except the cream cheese) in a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Stir in the cream cheese during the last 30 minutes of cooking, until melted.

Can I use pre-shredded cheese in this Chili’s Chicken Enchilada Soup Recipe?

Yes, but I find that freshly grated cheese melts better and has a better flavor. Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly.

What can I substitute for the cream cheese in this Chili’s Chicken Enchilada Soup Recipe?

If you’re looking for a dairy-free option, you can use cashew cream or coconut cream instead. Just make sure to use unsweetened versions.

Can I make this Chili’s Chicken Enchilada Soup Recipe spicier?

Of course! Add a pinch of cayenne pepper, a dash of hot sauce, or use a hot enchilada sauce. You can also add some diced jalapeños to the soup while it’s simmering.

Can I freeze this Chili’s Chicken Enchilada Soup Recipe?

Yes, but the texture of the cream cheese may change slightly after freezing. Let the soup cool completely before transferring it to a freezer-safe container. Thaw overnight in the fridge before reheating.

What if my Chili’s Chicken Enchilada Soup Recipe is too thick?

Add more chicken broth until it reaches your desired consistency. You can also add a splash of water. You know what I do when my Chili’s Chicken Enchilada Soup Recipe is too thick? I just add more broth until it is the perfect consistency!

Can I make this Chili’s Chicken Enchilada Soup Recipe with leftover turkey instead of chicken?

Absolutely! It’s a great way to use up leftover turkey after Thanksgiving. The flavors work really well together.

My family doesn’t like black beans. What can I substitute?

You can use pinto beans, kidney beans, or even great northern beans instead. Or, you can simply omit the beans altogether.

Hopefully, these answers have been helpful! This Chili’s Chicken Enchilada Soup Recipe really is so versatile, and there are so many ways to adapt it to your liking. You can even check out Chili’s Chicken Enchilada Soup – Fit Foodie Finds for another take on this classic dish.

My Final Thoughts on This Comforting Soup

Well, friends, we’ve reached the end of our soup-making journey! I truly hope you’ve enjoyed making this Chili’s Chicken Enchilada Soup Recipe with me. It’s a dish that holds a special place in my heart because it reminds me of cozy evenings spent with my family, gathered around the table, sharing stories and laughter.

This Chili’s Chicken Enchilada Soup Recipe has evolved over the years, and I’ve made countless variations based on my family’s preferences and the ingredients I have on hand. It’s really become a staple in my kitchen!

Here are a few My Chili’s Chicken Enchilada Soup Recipe Pro Tips:

• Don’t be afraid to experiment with toppings. Get creative and try different combinations to find your favorites.
• Make a big batch and freeze it for later. It’s perfect for those days when you don’t have time to cook.
• Taste as you go and adjust the seasonings to your liking. Cooking is all about personal preference, so don’t be afraid to make it your own.

Some Chili’s Chicken Enchilada Soup Recipe variations I’ve tried include adding roasted sweet potatoes for extra sweetness, using different types of beans, and even adding a dollop of guacamole on top. My husband loves the spicy version with extra chili powder, while my kids prefer the mild version with lots of cheese.

I encourage you to make this Chili’s Chicken Enchilada Soup Recipe your own. Don’t be afraid to experiment with different ingredients and flavors to create a soup that your family will love. I hope that your Chili’s Chicken Enchilada Soup Recipe cooking experience is joyful, nourishing, and filled with delicious aromas. And I hope it brings your family together around the table, just like it does for mine. And for more delicious soup recipes, check out this Chili’s Chicken Enchilada Soup | Lil’ Luna.

So, go ahead and give this Chili’s Chicken Enchilada Soup copycat today. And remember, cooking should be fun and relaxing. So, put on some music, pour yourself a glass of wine, and enjoy the process!

Chili’s Chicken Enchilada Soup Recipe

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Warm up with this comforting Chili’s Chicken Enchilada Soup! It’s a creamy, flavorful, and easy-to-make soup that tastes just like the restaurant favorite.

• Author: Liliana
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Skillet
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 jalapeno, seeded and minced (optional)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 4 cups chicken broth
• 1 (10 ounce) can diced tomatoes and green chilies, undrained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 pound cooked chicken, shredded
• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup chopped cilantro, for garnish
• Tortilla chips, for serving
• Shredded cheese, for serving

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, bell pepper, and jalapeno (if using) and cook until softened, about 5-7 minutes.
2. Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using) and cook for 1 minute more.
3. Pour in chicken broth and diced tomatoes and green chilies. Bring to a simmer.
4. Add black beans, corn, and shredded chicken. Stir well and simmer for 15 minutes.
5. Reduce heat to low. Stir in cream cheese and sour cream until melted and smooth.
6. Garnish with cilantro, tortilla chips, and shredded cheese before serving.

Notes

For a thicker soup, blend a portion of the soup with an immersion blender before adding the cream cheese and sour cream.