Chili’s Chicken Enchilada Soup (copycat) made easy!
A delicious and easy-to-make copycat recipe for Chili’s Chicken Enchilada Soup, perfect for a cozy meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Shredded cheese for topping
- Chopped cilantro for garnish
Instructions
- In a large pot, combine the chicken, enchilada sauce, black beans, corn, diced tomatoes, and chicken broth.
- Bring the mixture to a boil over medium heat.
- Reduce heat and stir in the heavy cream, chili powder, cumin, salt, and pepper.
- Simmer for 10-15 minutes, allowing the flavors to meld.
- Serve hot, topped with shredded cheese and chopped cilantro.
Notes
- For a spicier soup, add more chili powder or diced jalapeños.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Freeze leftovers in an airtight container for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 70mg