Hey there, fellow flavor seekers! It’s River Quinn here, and I’m so excited to share one of my family’s absolute favorites with you: a hearty, flavorful Chilis Chicken Enchilada Soup Recipe! There’s something truly special about a warm, comforting bowl of soup, especially when it’s packed with authentic Southwestern flavors. This Chilis Chicken Enchilada Soup Recipe has become a staple in our home, not just for its incredible taste but also for the way it brings everyone together.
I remember the first time I tasted something similar to this Chilis Chicken Enchilada Soup Recipe. It was at a little family gathering. I was immediately captivated by the rich, savory broth and the delicious combination of spices. I knew I had to recreate it, and after some kitchen adventures, I finally perfected my own version. I’ve put my own spin to this copycat recipe, and I’m delighted to share it with you!
This Chilis Chicken Enchilada Soup Recipe isn’t about complicated techniques or fancy ingredients. It’s about using quality spices and simple methods to create a deeply satisfying meal that your family will love. It’s the kind of soup that warms you from the inside out, perfect for chilly evenings or any time you need a little extra comfort. It’s also a perfect easy soup recipe for you to add to your dinner rotation.
The aroma alone is enough to bring everyone running to the table. And the best part? It’s surprisingly easy to make! Forget complicated meals that take hours, instead follow my easy step by step instructions below.
If you’re on a quest for a Chilis Chicken Enchilada Soup Recipe that delivers genuine flavor without the fuss, you’ve come to the right place. Join me in the kitchen, and let’s create some magic together. I think this spicy chicken soup is the perfect option! I am excited to have your family try my Chilis Chicken Enchilada Soup Recipe.
INGREDIENTS You’ll Need:
Here’s what you’ll need to whip up this delicious Chilis Chicken Enchilada Soup Recipe. Trust me, this ingredient list focuses on quality over quantity for the most authentic flavors!
- 2 tablespoons olive oil: For sautéing and building a flavorful base.
- 1 medium onion, chopped: Adds a sweet, aromatic depth to the soup.
- 2 cloves garlic, minced: Because no good soup is complete without garlic!
- 1 red bell pepper, chopped: For a touch of sweetness and color.
- 1 jalapeño, seeded and minced (optional): For a little kick!
- 1 teaspoon chili powder: Adds warmth and that classic chili flavor.
- 1/2 teaspoon cumin: An essential Southwestern spice, adding earthy notes.
- 1/4 teaspoon smoked paprika: For a hint of smoky deliciousness.
- 1/4 teaspoon cayenne pepper (optional): If you like it extra spicy!
- 4 cups chicken broth: I prefer low-sodium to control the saltiness.
- 1 (15-ounce) can black beans, rinsed and drained: Adds heartiness and texture.
- 1 (15-ounce) can corn, drained: For a touch of sweetness and a pop of color.
- 1 (10-ounce) can diced tomatoes and green chiles (like Rotel): Adds acidity and flavor.
- 2 cups cooked chicken, shredded: You can use rotisserie chicken for convenience.
- 1/2 cup enchilada sauce: This is where the magic happens!
- 1/4 cup chopped fresh cilantro: For a fresh, vibrant finish.
- Salt and pepper to taste: Seasoning is key!
For the best flavor in your Chilis Chicken Enchilada Soup Recipe, I recommend sourcing your spices from a local spice shop or ordering online from a reputable supplier. You’ll find the freshest ingredients for this Chilis Chicken Enchilada Soup Recipe at your local farmers market. Be sure to also look for local chicken and produce options there!
My family loves when I add a squeeze of fresh lime juice to our Chilis Chicken Enchilada Soup Recipe just before serving. It brightens up the flavors and adds a zesty touch. This Chilis Chicken Enchilada Soup Recipe proves that authentic flavor comes from thoughtful ingredient choices and using the best spices possible.
Let’s Create This Together!
Here’s how we’ll bring this Chilis Chicken Enchilada Soup Recipe to life, step by step. Don’t worry, I’ll be right there with you, sharing all my flavor-building wisdom along the way.
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, red bell pepper, and jalapeño (if using) and cook for another 3 minutes, until fragrant. This is where I used to miss a key step with my Chilis Chicken Enchilada Soup Recipe – don’t rush this part!
- Bloom the Spices: Add the chili powder, cumin, smoked paprika, and cayenne pepper (if using) to the pot. Cook for 1 minute, stirring constantly, until the spices are fragrant. This step, known as “blooming” the spices, really unlocks their full flavor potential. I learned this the hard way while perfecting this copycat recipe.
- Add the Liquids: Pour in the chicken broth, black beans, corn, diced tomatoes and green chiles, cooked chicken, and enchilada sauce. Stir well to combine. Perfect time to appreciate the aromatic transformation!
- Simmer and Develop Flavors: Bring the soup to a simmer, then reduce the heat to low, cover, and cook for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld together. Your Chilis Chicken Enchilada Soup Recipe should fill the kitchen with amazing aromas by now. In my kitchen, this flavorful Chilis Chicken Enchilada Soup Recipe typically takes around 20 minutes to reach its peak flavor.
- Season and Adjust: Taste the soup and season with salt and pepper to taste. Adjust the amount of spices to your preference. Don’t be surprised if your Chilis Chicken Enchilada Soup Recipe develops a richer color as it simmers – that’s a good thing!
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh cilantro. Serve hot with your favorite toppings. While your Chilis Chicken Enchilada Soup Recipe is developing these flavors, take a moment to appreciate creating something special for your family!
I found great inspiration while perfecting this Chilis Chicken Enchilada Soup Recipe. You might find some useful information, too, at Chili’s Chicken Enchilada Soup | Lil’ Luna. I have enjoyed making this soup for years and have learned so many things!
This easy soup recipe is simple and quick to make. This spicy chicken soup will become a family favorite for years to come. This southwestern soup is full of flavor. Your family will definitely enjoy this Chilis Chicken Enchilada Soup Recipe.
How We Love to Enjoy This!
Now that you’ve created this incredible Chilis Chicken Enchilada Soup Recipe, let’s talk about how to truly savor it! My family has a few favorite ways to enjoy this soup, and I’m excited to share them with you.
The family gathers quickly when this aromatic Chilis Chicken Enchilada Soup Recipe appears with a side of warm, crusty bread for dipping. It’s the perfect way to soak up all that delicious broth. We also love to top our soup with a dollop of sour cream or Greek yogurt, a sprinkle of shredded cheese, and a few crunchy tortilla strips for extra texture.
This Chilis Chicken Enchilada Soup Recipe is perfect for those evenings when we want something truly satisfying but don’t want to spend hours in the kitchen. It’s also a great option for potlucks or casual gatherings with friends. I often double the recipe so we can enjoy leftovers for lunch the next day. This southwestern soup is even better the next day as the flavors meld even more.
For a complete meal, I sometimes serve this Chilis Chicken Enchilada Soup Recipe with a side of grilled quesadillas or a simple salad. The combination of warm soup and a light, refreshing side is always a hit. I sometimes serve this Chilis Chicken Enchilada Soup Recipe with my garlic cheddar potato soup. If you want to make another simple and satisfying soup, try my chicken pot pie soup!
If you want to add a touch of elegance to your presentation, try serving the soup in individual bowls with a sprig of cilantro and a lime wedge. For a fun seasonal variation, try adding roasted sweet potatoes or butternut squash to the soup in the fall. It adds a touch of sweetness and a cozy, autumnal vibe. Guests always rave about how flavorful and comforting this Chilis Chicken Enchilada Soup Recipe is! My family raves about this Chilis Chicken Enchilada Soup Recipe every time I make it.
And because good cooks waste nothing, any leftover soup can be transformed into a delicious Chilis Chicken Enchilada Soup Recipe filling for tacos or burritos. Simply heat up the soup, spoon it into tortillas, and top with your favorite fixings.
You can find another variation of this Chilis Chicken Enchilada Soup Recipe at Copycat Chili’s Chicken Enchilada Soup. It’s another spicy chicken soup that is easy to make. I learned many great kitchen adventures while making this Chilis Chicken Enchilada Soup Recipe.
FAQs: Your Questions Answered
Got questions about this Chilis Chicken Enchilada Soup Recipe? Don’t worry, I’ve got answers! Here are some of the most common questions I get from fellow flavor seekers, along with my best tips and tricks.
Final Kitchen Wisdom:
- My Chilis Chicken Enchilada Soup Recipe Flavor Secrets:
- Don’t skip the spice blooming step: It really unlocks the full flavor potential of the spices.
- Taste and adjust: Seasoning is key, so don’t be afraid to experiment and find the perfect balance of flavors for your family.
- Use quality ingredients: Fresh spices, good-quality chicken broth, and flavorful enchilada sauce make all the difference.
- Family-Tested Chilis Chicken Enchilada Soup Recipe Variations:
- Creamy Chilis Chicken Enchilada Soup Recipe: Stir in a can of cream of chicken soup or a dollop of cream cheese for a richer, creamier texture.
- Vegetarian Chilis Chicken Enchilada Soup Recipe: Omit the chicken and add extra beans and vegetables, such as zucchini, bell peppers, and carrots.
- Spicy Chilis Chicken Enchilada Soup Recipe: Add extra jalapeños or a dash of hot sauce for an extra kick.
\n \n Print
Chilis Chicken Enchilada Soup Recipe
Enjoy a hearty and flavorful copycat of Chili’s Chicken Enchilada Soup. This easy-to-make soup is packed with tender chicken, corn, beans, and a cheesy, enchilada-spiced broth, perfect for a cozy night in.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeño, seeded and minced (optional)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 6 cups chicken broth
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained (such as Rotel)
- 2 cups cooked chicken, shredded
- 1/2 cup enchilada sauce
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, tortilla strips, cilantro
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, bell pepper, and jalapeño (if using) and cook for another 3 minutes, until slightly softened.
- Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, until fragrant.
- Pour in chicken broth, black beans, corn, and diced tomatoes and green chilies. Bring to a simmer.
- Add shredded chicken and enchilada sauce. Stir well to combine.
- Reduce heat to low and simmer for at least 15 minutes to allow the flavors to meld. Season with salt and pepper to taste.
- Serve hot, topped with your favorite toppings such as shredded cheese, sour cream, avocado, tortilla strips, and cilantro.
Notes
For a thicker soup, mash some of the black beans with a fork before adding them to the pot. You can also add a dollop of cream cheese or Greek yogurt for extra creaminess.