Chili's Copycat Enchilada Soup

Name: Chili's Copycat Enchilada Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 1 tbsp olive oil; 1 medium yellow onion, chopped; 3 cloves garlic, minced; 1 (10 oz) can mild red enchilada sauce; 1 (14.5 oz) can diced tomatoes, undrained; 1 (4 oz) can diced green chiles, undrained; 4 cups chicken broth; 1 tsp chili powder; 1 tsp ground cumin; 1/2 tsp dried oregano; 1/4 tsp cayenne pepper (optional, for a little heat); 2 cups cooked chicken, shredded (from 1 rotisserie chicken or boiled chicken breasts); 1/2 cup heavy cream or half-and-half; 1 1/2 cups shredded Monterey Jack cheese, plus more for garnish; 1/2 cup shredded cheddar cheese, plus more for garnish; Salt and freshly ground black pepper to taste; For Serving:; Store-bought tortilla strips or homemade fried tortilla strips; Sour cream or Mexican crema; Fresh cilantro, chopped

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.

Prep: 20 min

Cook: 25 min

Total: 45 min

6 servings

Ingredients

1 tbsp olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
1 (10 oz) can mild red enchilada sauce
1 (14.5 oz) can diced tomatoes, undrained
1 (4 oz) can diced green chiles, undrained
4 cups chicken broth
1 tsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano

Instructions

1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
2
Add minced garlic and cook for another minute until fragrant, being careful not to burn it.
3
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.
4
Reduce heat to low, cover, and let simmer for 15 minutes to allow the flavors to meld.
5
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.
6
Gradually stir in the Monterey Jack and cheddar cheeses until melted and the soup is creamy. Reserve some cheese for topping.
7
Taste and season with salt and freshly ground black pepper as needed.
8
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.

Nutrition Facts

480 kcal

Calories

30g

Protein

35g

Carbs

25g

Fat

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