Name: Chili’s Chicken Enchilada Soup (copycat) made easy!
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
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

Chili’s Chicken Enchilada Soup (copycat) made easy!

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A delicious and easy-to-make copycat recipe for Chili’s Chicken Enchilada Soup, perfect for a cozy meal.

Author: admin
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

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

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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.

Find it online: https://meal15.com/chilis-chicken-enchilada-soup-copycat-recipe/