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Chilis Chicken Enchilada Soup Recipe

Bowl of Delicious Chili's Chicken Enchilada Soup
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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.

Ingredients

Scale
  • 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

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Add garlic, bell pepper, and jalapeño (if using) and cook for another 3 minutes, until slightly softened.
  3. Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, until fragrant.
  4. Pour in chicken broth, black beans, corn, and diced tomatoes and green chilies. Bring to a simmer.
  5. Add shredded chicken and enchilada sauce. Stir well to combine.
  6. Reduce heat to low and simmer for at least 15 minutes to allow the flavors to meld. Season with salt and pepper to taste.
  7. 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.

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