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Chili’s Chicken Enchilada Soup Recipe

Chili's Chicken Enchilada Soup
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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.

Ingredients

Scale
  • 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

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.

Find it online: https://delilita.com/chilis-chicken-enchilada-soup-recipe/