Chili’s Copycat Chicken Enchilada Soup


Chili’s Copycat Chicken Enchilada Soup

If you have had the pleasure of ordering the Chicken Enchilada Soup at Chili’s Restaurant, then you are well aware of its deliciousness. It has a nice thick base (not too brothy and not too creamy, but a happy spot between the two) and is loaded with spicy enchilada flavor. I have been looking for a great copy cat version to make at home and have finally made one that I love. Not only is it super similar to the restaurant version, but it only takes 30 minutes to prepare! That’s something to be happy about, yes?

Hope you get a chance to try it, friends. It a great little recipe to help keep you warm this winter.

Ingredients3 Tb olive oil1 medium onion, chopped3 cloves garlic, minced1 C Mesa Harina Mix6 C hot water8 tsp chicken bullion granules2 (14 ounce) cans black beans, drained2 (10 ounce) cans red enchilada sauce1 (4 ounce) can green chilis2 (14 ounce) cans mexican stewed tomatoes2 tsp salt1 tsp sugar1 1/2 tsp chili powder2 1/2 tsp cumin1 Tb butter3 C cooked chicken, chopped4 C sharp cheddar cheeseTortilla strips

Instructions1. Heat a large, deep pot over medium high heat. Add 3 Tb olive oil and allow it to heat through. Add 1 medium onion (chopped) and 3 cloves garlic (minced). Cook until the onions are translucent and a bit golden.2. Grab some Masa Mix. This is a corn-based dough mix that can be found easily on the Mexican food aisle of your grocery store. It really gives the soup a nice, authentic flavor. Add 1 C Mesa Mix to the onion mixture. Give it a nice stir and allow it to cook for 1-2 minutes, stirring constantly.3. In a separate bowl combine 8 tsp of chicken bullion granules and 6 cups of hot water.4. Add 3 cups of the chicken broth to the soup pot and stir to combine, making sure all of the masa mix has been incorporated. Add the remaining 3 cups of chicken broth and stir to combine.5. To the pot add 2 (14 ounce) cans of black beans (drained), 2 (10 ounce) cans red enchilada sauce and 1 (4 ounce) can green chilis (un-drained).6. You’ll want to add 2 (14 ounce) cans of Mexican tomatoes as well. However, it’s a good idea to chop the tomatoes up a bit with a pair of kitchen scissors, then add the whole can (juices included) to the pot.7. Add 2 tsp salt, 1 tsp sugar, 1 1/2 tsp chili powder, 2 1/2 tsp cumin and 1 Tb butter. Stir to combine.8. Add 3 C cooked chicken, chopped into bite sized pieces. I used rotisserie chicken. Allow the soup to simmer for 10 minutes.9. Add 4 C freshly grated sharp cheddar cheese and stir. It should melt pretty quickly for you.10. Remove the pot from the heat and serve with tortilla strips and more cheddar cheese if you so choose.

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