Chili's Chicken Enchilada Soup (Recipe for Printing)
Creamy soup featuring shredded chicken, robust enchilada flavors, masa harina, cheddar, and green chilis.
# What You Need:
→ Main
01 -
2 teaspoons ground cumin
02 -
2 teaspoons garlic powder
03 -
1 teaspoon chili powder
04 -
1 teaspoon paprika
05 -
3⁄4 teaspoon salt
06 -
1 pound boneless skinless chicken breasts
07 -
2 tablespoons olive oil
08 -
1⁄2 large white onion, diced
09 -
1 can (4 ounces) diced green chilis
10 -
1 cup red enchilada sauce
11 -
6 cups chicken broth
12 -
1⁄2 cup masa harina
13 -
4 ounces cream cheese, softened and cut into cubes
14 -
2 cups shredded cheddar cheese
# How to Make It:
01 -
In a large pot or Dutch oven, heat olive oil over medium heat.
02 -
Add diced white onion and sauté until translucent and tender.
03 -
Season chicken breasts evenly with half the ground cumin, garlic powder, chili powder, paprika, and salt.
04 -
Add seasoned chicken breasts to the pot and sear until fully cooked, about 5 to 6 minutes per side.
05 -
Remove chicken from the pot, allow to cool slightly, and then shred into bite-size pieces.
06 -
Pour chicken broth into the pot, scraping up any browned bits from the bottom.
07 -
Stir in diced green chilis, red enchilada sauce, and the remaining cumin and garlic powder.
08 -
In a small bowl, whisk masa harina with a small amount of water to form a smooth slurry. Pour into the pot to thicken the soup.
09 -
Bring soup to a gentle simmer and cook for 15 minutes, stirring occasionally.
10 -
Add cubed cream cheese and shredded cheddar cheese, stirring continuously until both are fully melted and blended into the soup.
11 -
Return shredded chicken to the pot. Stir to combine and simmer an additional 5 to 10 minutes, allowing the soup to thicken and flavors to meld.
# Extra Tips:
01 -
Increase chili powder or add your preferred hot sauce for extra heat. Store leftovers in the refrigerator for up to 3 days.
02 -
Adjust the amount of masa harina to reach your preferred soup thickness.