
Indulge in a rich and flavorful soup inspired by Chili's famous Enchilada Soup, featuring tender chicken, a creamy spiced broth, and plenty of cheese.
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
Add minced garlic and cook for another minute until fragrant, being careful not to burn it.
Stir in the enchilada sauce, diced tomatoes (with their juice), diced green chiles (with their juice), chicken broth, chili powder, ground cumin, dried oregano, and cayenne pepper (if using). Bring the mixture to a simmer.
Reduce heat to low, cover, and let simmer for 15 minutes to allow the flavors to meld.
Stir in the shredded cooked chicken and heavy cream (or half-and-half). Heat through for 2-3 minutes, but do not boil after adding cream.
Gradually stir in the Monterey Jack and cheddar cheeses until melted and the soup is creamy. Reserve some cheese for topping.
Taste and season with salt and freshly ground black pepper as needed.
Ladle the hot soup into bowls. Garnish generously with additional shredded cheese, crispy tortilla strips, a dollop of sour cream or Mexican crema, and fresh chopped cilantro.
480 kcal
Calories
30g
Protein
35g
Carbs
25g
Fat