Copycat Chili's Chicken Enchilada Soup
Creamy chicken enchilada combines a smooth soup base with shredded chicken, melted cheese, and rich flavor from red enchilada sauce.
Servings: 6
Calories: 367kcal
Equipment
- large heavy pot
- wooden spoon
- cutting board
Ingredients
- 1 pound boneless skinless chicken breasts
- 8 cups Chicken broth
- 1 cup masa harina
- 10 ounce red enchilada sauce
- 1 cup sharp cheddar cheese
- 1 cup monterey jack cheese
- 2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon chili powder
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Heat a heavy pot over medium high heat. For thicker chicken breasts, cut them in half through the middle to make thinner cutlets. Season the chicken breast on both sides with salt and pepper.
- Add the olive oil to the heated pot and swirl it around. Add the chicken in a single layer. Do this step in batches if needed. Flip the chicken and continue to cook it until has cooked through completely.
- Remove the cooked chicken breasts and set aside.
- Add 6 cups of chicken broth to the hot pot.
- Add the enchilada sauce, garlic powder, onion powder, cumin, and chili powder.
- In a separate bowl combine the masa harina with the other 2 cups of chicken stock.
- Add the masa harina mixture to the soup. Bring up to a boil and reduce the heat to a low simmer. Stir occasionally.
- While to soup cooks, shred or dice the chicken breast and add it back to the soup.
- Cook the soup for 20-30 minutes at a low bubble.
- Turn off the heat and add half of the shredded cheese. Serve and garnish with more cheese and tortilla strips.
Video
Nutrition
Calories: 367kcal | Carbohydrates: 22g | Protein: 30g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 1901mg | Potassium: 438mg | Fiber: 2g | Sugar: 5g | Vitamin A: 772IU | Vitamin C: 2mg | Calcium: 322mg | Iron: 3mg