Description
Enjoy a warm and comforting bowl of homemade Chili’s style Chicken Enchilada Soup. This recipe features tender chicken, melty cheese, and a blend of savory spices in a rich and flavorful broth. It’s the perfect Tex-Mex comfort food for any day!
Ingredients
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1 tablespoon olive oil
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1 medium yellow onion, diced
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2 cloves garlic, minced
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1 teaspoon chili powder
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1/2 teaspoon ground cumin
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1/4 teaspoon smoked paprika
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1/4 teaspoon dried oregano
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1/8 teaspoon cayenne pepper (optional, for added heat)
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4 cups chicken broth
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1 (10 ounce) can diced tomatoes and green chilies, undrained
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1 tablespoon tomato paste
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1/4 cup masa harina
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1/4 cup water
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2 cups cooked chicken, shredded or diced
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1 cup Monterey Jack cheese, shredded
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Optional toppings: sour cream, chopped cilantro, tortilla strips
Instructions
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Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more, until fragrant.
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Stir in chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 30 seconds, until fragrant.
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Pour in chicken broth, diced tomatoes and green chilies (undrained), and tomato paste. Bring to a simmer.
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In a small bowl, whisk together masa harina and water until smooth.
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Slowly pour the masa harina mixture into the simmering soup, whisking constantly to prevent lumps.
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Add the shredded or diced cooked chicken to the pot and let simmer for 10-15 minutes, or until soup has thickened.
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Remove from heat and stir in shredded Monterey Jack cheese until melted.
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Serve hot, garnished with your favorite toppings such as sour cream, chopped cilantro, and tortilla strips.
Notes
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Variations: For a spicier version, add more cayenne pepper or a dash of hot sauce. For a vegetarian option, substitute the chicken with 1 (15 ounce) can of rinsed and drained black beans. You can also add other vegetables, like corn or bell peppers.
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Preparation Tips: Use a rotisserie chicken to make preparation quicker. Taste and adjust seasonings as needed before adding the cheese. Make sure to slowly incorporate the masa harina mixture and whisk it vigorously to avoid lumps.
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Serving Tips: This soup is great served with a side of cornbread or tortilla chips. Consider a squeeze of lime juice before serving to brighten up the flavors.
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Intolerances and Allergies: This recipe is gluten-free, but be sure to check the label on your masa harina, to be sure. This recipe contains dairy (cheese), so adjust accordingly for lactose intolerance.
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Taste Preferences: Adjust the spices to your liking. If you prefer a milder soup, reduce or omit the cayenne pepper and the chili powder. Use low sodium broth to control the amount of salt.
- Prep Time: 15 minutes
- Cook Time: 3O minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Tex-Mex, American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350
- Sugar: 4 grams
- Sodium: 750 milligrams
- Fat: 18 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 25 grams
- Fiber: 3 grams
- Protein: 20 grams
- Cholesterol: 80 milligrams