Chili’s Chicken Enchilada Soup (copycat)
As a busy mom, I know how precious time can be, especially when it comes to dinner. That’s why I’m excited to share my version of Chili’s Chicken Enchilada Soup (copycat). This cozy dish is not only delicious but also incredibly easy to whip up on a hectic weeknight. Imagine a warm bowl of creamy, spicy goodness that your family will love! It’s the perfect solution for those days when you want to impress your loved ones without spending hours in the kitchen. Trust me, this soup will quickly become a family favorite!
Why You’ll Love This Chili’s Chicken Enchilada Soup (copycat)
This Chili’s Chicken Enchilada Soup (copycat) is a game-changer for busy nights. It’s quick to prepare, taking just 35 minutes from start to finish. The flavors are rich and comforting, making it a delightful meal for the whole family. Plus, it’s versatile! You can easily customize it to suit your taste. Whether you’re feeding picky eaters or hosting friends, this soup is sure to impress!
Ingredients for Chili’s Chicken Enchilada Soup (copycat)
Gathering the right ingredients is key to making this delightful Chili’s Chicken Enchilada Soup (copycat). Here’s what you’ll need:
- Cooked chicken, shredded: Use rotisserie chicken for convenience or leftover chicken from a previous meal.
- Enchilada sauce: This adds a rich, spicy flavor. You can use store-bought or make your own for a personal touch.
- Black beans: Packed with protein and fiber, they add heartiness to the soup. Rinse them well to reduce sodium.
- Corn: Sweet corn brings a pop of color and sweetness. Frozen corn works just as well if fresh isn’t available.
- Diced tomatoes with green chilies: These provide a zesty kick. Look for low-sodium options if you’re watching your salt intake.
- Chicken broth: A flavorful base for the soup. Homemade broth is great, but store-bought works perfectly in a pinch.
- Heavy cream: This gives the soup its creamy texture. For a lighter version, you can substitute with half-and-half or coconut milk.
- Chili powder: A must for that classic enchilada flavor. Adjust the amount based on your spice preference.
- Cumin: This adds warmth and depth. It’s a staple in Mexican cuisine that enhances the overall flavor.
- Salt and pepper: Essential for seasoning. Always taste as you go to get it just right!
- Shredded cheese: A delicious topping that melts beautifully. Cheddar or Monterey Jack are great choices.
- Chopped cilantro: This fresh herb adds a burst of flavor and color. If you’re not a fan, feel free to skip it!
For exact measurements, check the bottom of the article where you can find everything you need for printing. Happy cooking!
How to Make Chili’s Chicken Enchilada Soup (copycat)
Now that you have all your ingredients ready, let’s dive into making this delicious Chili’s Chicken Enchilada Soup (copycat). I promise, it’s as easy as pie! Follow these simple steps, and you’ll have a warm, comforting bowl of soup in no time.
Step 1: Combine Ingredients
In a large pot, combine the shredded chicken, enchilada sauce, black beans, corn, diced tomatoes, and chicken broth. Stir everything together until well mixed. This is where the magic begins! The colors and aromas will start to come together, making your kitchen smell heavenly.
Step 2: Bring to a Boil
Next, place the pot over medium heat and bring the mixture to a boil. Keep an eye on it, as it can bubble over if you’re not careful. Once it’s boiling, you’ll want to reduce the heat to a simmer. This allows the flavors to meld beautifully, creating that rich taste we all love.
Step 3: Stir in Cream and Spices
Now, it’s time to add the heavy cream, chili powder, cumin, salt, and pepper. Stir everything together until well combined. The cream will give the soup a luscious texture, while the spices will elevate the flavor profile. Don’t be shy—taste it! Adjust the seasoning to your liking. A little more chili powder can add a nice kick!
Step 4: Simmer and Serve
Let the soup simmer for about 10-15 minutes. This is the perfect time to set the table or prepare your favorite toppings. Once it’s ready, ladle the soup into bowls and top with shredded cheese and chopped cilantro. The cheese will melt into the warm soup, creating a delightful experience with every spoonful. Enjoy your homemade Chili’s Chicken Enchilada Soup (copycat) with a smile!
Tips for Success
- Prep your ingredients ahead of time to save precious minutes during cooking.
- Use a rotisserie chicken for a quick and easy protein option.
- Don’t skip the tasting! Adjust spices to suit your family’s preferences.
- For a thicker soup, let it simmer a bit longer.
- Garnish with avocado or sour cream for extra creaminess.
Equipment Needed
- Large pot: A sturdy pot is essential. A Dutch oven works great too!
- Wooden spoon: Perfect for stirring and mixing ingredients.
- Measuring cups: For accurate ingredient portions, especially if you’re new to cooking.
- Can opener: Handy for opening canned ingredients quickly.
Variations
- Spicy Kick: Add diced jalapeños or a splash of hot sauce for an extra kick.
- Vegetarian Option: Substitute chicken with extra beans or lentils for a hearty vegetarian soup.
- Low-Fat Version: Use low-fat cream or Greek yogurt instead of heavy cream for a lighter soup.
- Cheesy Delight: Mix in cream cheese or Velveeta for an ultra-creamy texture.
- Herb Infusion: Experiment with fresh herbs like oregano or thyme for a unique flavor twist.
Serving Suggestions
- Pair the soup with warm, crusty bread or tortilla chips for a satisfying crunch.
- Serve alongside a fresh garden salad to balance the richness of the soup.
- For drinks, consider a chilled margarita or a refreshing iced tea.
- Garnish with extra cilantro and a squeeze of lime for a vibrant presentation.
FAQs about Chili’s Chicken Enchilada Soup (copycat)
Can I make Chili’s Chicken Enchilada Soup (copycat) ahead of time?
Absolutely! This soup can be made ahead and stored in the refrigerator for up to three days. Just reheat it on the stove when you’re ready to enjoy it again.
How can I make this soup spicier?
If you love heat, feel free to add more chili powder or toss in some diced jalapeños. You can also drizzle in your favorite hot sauce for an extra kick!
Can I freeze leftovers of this soup?
Yes, you can freeze Chili’s Chicken Enchilada Soup (copycat) in an airtight container for up to three months. Just thaw it in the fridge overnight before reheating.
What can I serve with this soup?
This soup pairs wonderfully with warm tortilla chips, a fresh salad, or even some crusty bread. It’s a complete meal on its own, but sides can elevate the experience!
Is this soup gluten-free?
Yes! This Chili’s Chicken Enchilada Soup (copycat) is naturally gluten-free, making it a great option for those with gluten sensitivities. Just double-check your enchilada sauce to ensure it’s gluten-free as well.
Summarizing the Joy of Chili’s Chicken Enchilada Soup (copycat)
There’s something truly special about a warm bowl of Chili’s Chicken Enchilada Soup (copycat) that brings comfort and joy to any table. It’s not just a meal; it’s a hug in a bowl, perfect for busy nights or cozy weekends. The rich flavors and creamy texture create a delightful experience that warms the heart. Plus, it’s a fantastic way to gather family and friends, sharing laughter and stories over a delicious dish. With every spoonful, you’ll feel the love and care that goes into making this easy recipe, turning ordinary moments into cherished memories.
PrintChili’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
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 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.
