Get ready to meet your new favorite soup: my ridiculously amazing Chilis Chicken Enchilada Soup Recipe! This isn’t your grandma’s chicken soup. It’s a flavor explosion that’ll have you saying “Olé!” with every spoonful.
This soup is pure Cuba Queen magic – bold, unapologetic, and guaranteed to leave you wanting more.
I remember the first time I tasted something similar; a friend brought it to a potluck, and I practically inhaled the entire bowl. I knew I had to recreate that magic, but with my own bold twist. I wanted that copycat chili’s soup that tasted authentic.
After countless taste tests and tweaks, I finally nailed it. This Chilis Chicken Enchilada Soup Recipe is so good, it’s practically illegal. Get ready to ditch those boring dinners, because this soup is about to become your new weeknight obsession.
INGREDIENTS You Need for This:
Here’s the deal – this chicken enchilada soup ingredients list is short and sweet, but each ingredient packs a serious punch. Don’t skimp on quality here, flavor adventurers!
- 1 tablespoon olive oil: For sautéing those flavor bases.
- 1 medium onion, chopped: The aromatic foundation of our masterpiece.
- 2 cloves garlic, minced: Because everything is better with garlic!
- 1 red bell pepper, chopped: Adds sweetness and a pop of color.
- 1 jalapeño, seeded and minced (optional): For that extra kick of Cuba Queen fire!
- 1 teaspoon chili powder: The heart and soul of our enchilada flavor.
- 1/2 teaspoon cumin: Warm, earthy goodness.
- 1/4 teaspoon smoked paprika: Adds depth and a hint of smokiness.
- 4 cups chicken broth: Use good quality broth, it makes a difference!
- 1 (14.5 ounce) can diced tomatoes, undrained: Adds body and acidity.
- 1 (10 ounce) can enchilada sauce: This is where the enchilada magic happens.
- 2 cups cooked chicken, shredded: Rotisserie chicken is a total time-saver.
- 1 (15 ounce) can black beans, rinsed and drained: Adds protein and texture.
- 1 (15 ounce) can corn, drained: Sweetness and a little crunch.
- Salt and pepper to taste: Don’t be shy, season generously!
- Optional toppings: Shredded cheese, sour cream, avocado, tortilla strips, cilantro, lime wedges
The secret to an epic Chilis Chicken Enchilada Soup Recipe? Fresh ingredients! You can find everything you need at your local farmer’s market or a well-stocked grocery store.
Splurge on high-quality enchilada sauce – trust me, it’s worth it! Look for a brand with a rich, complex flavor. If you want to try another copycat recipe, check out this Copycat Chili’s Chicken Enchilada Soup.
If you’re short on time, pre-shredded rotisserie chicken is your best friend. But if you’re feeling ambitious, poaching your own chicken breasts will take this Chilis Chicken Enchilada Soup Recipe to the next level.
I usually double this easy enchilada soup recipe and store half in the freezer for a quick and easy meal on busy weeknights. Talk about a flavor win! This Chilis Chicken Enchilada Soup Recipe reminds me of another family favorite; my Chicken Pot Pie Soup.
STEP-BY-STEP INSTRUCTIONS:
Alright, flavor fanatics, let’s get this Chilis Chicken Enchilada Soup Recipe show on the road! Don’t stress – your homemade enchilada soup is going to be incredible.
1. Sauté the Aromatics:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Then, add the garlic, bell pepper, and jalapeño (if using) and cook for another 3 minutes, until fragrant.
Pro tip for Chilis Chicken Enchilada Soup Recipe perfection: Don’t rush this step! Sautéing the aromatics properly builds a deep, complex flavor base.
2. Add the Spices:
Stir in the chili powder, cumin, and smoked paprika. Cook for 1 minute, stirring constantly, until fragrant. This blooms the spices and releases their full flavor potential.
This is where your Chilis Chicken Enchilada Soup Recipe starts to transform into pure magic! The smell alone will have your mouth watering.
3. Add the Liquids:
Pour in the chicken broth, diced tomatoes, and enchilada sauce. Bring to a simmer, then reduce heat and cook for 15 minutes, allowing the flavors to meld.
In my kitchen, this Chilis Chicken Enchilada Soup Recipe takes exactly 15 minutes to reach that perfect flavor balance. Set a timer and resist the urge to peek!
4. Add the Good Stuff:
Stir in the shredded chicken, black beans, and corn. Simmer for another 5 minutes, until heated through.
Here’s where most people mess up their Chilis Chicken Enchilada Soup Recipe – they add the chicken too early and it dries out! Adding it at the end ensures it stays juicy and tender.
5. Season to Taste:
Season with salt and pepper to taste. Don’t be afraid to add a little extra!
Remember, flavor adventurers, seasoning is key! Taste as you go and adjust the salt and pepper until your Chilis Chicken Enchilada Soup Recipe sings.
6. Serve and Enjoy:
Ladle the soup into bowls and top with your favorite toppings. Shredded cheese, sour cream, avocado, tortilla strips, cilantro, and lime wedges are all fantastic choices.
While your Chilis Chicken Enchilada Soup Recipe is working its magic, grab your camera – this is Instagram gold! Seriously, the vibrant colors and tempting toppings are irresistible.
You’ll want to find other ways to use the delicious flavors in a sweet chili chicken bowl recipe!
PRESENTATION:
Presentation is everything, my friend! Even a simple soup can look like a gourmet masterpiece with a little attention to detail.
Ladle your Chilis Chicken Enchilada Soup Recipe into a rustic bowl for a cozy, home-style vibe. Or, use a sleek, modern bowl for a more sophisticated look.
Top with a generous sprinkle of shredded cheese, a dollop of sour cream, a few slices of avocado, and a handful of crispy tortilla strips. A sprinkle of fresh cilantro and a lime wedge add a pop of color and freshness.
People absolutely lose their minds when I serve this Chilis Chicken Enchilada Soup Recipe at game nights. It’s the perfect comfort food for a chilly evening.
This Chilis Chicken Enchilada Soup Recipe absolutely slays at dinner parties! It’s a crowd-pleaser that’s both delicious and impressive. For more sanity-saving dinner ideas, check out Chili’s Chicken Enchilada Soup.
For a seasonal twist, try adding roasted butternut squash in the fall or grilled corn in the summer. These additions add a unique flavor dimension that will surprise and delight your taste buds.
Got leftovers? No problem! This Chilis Chicken Enchilada Soup Recipe is even better the next day. The flavors have had time to meld together, creating an even more intense and satisfying experience.
For another bold flavor adventure, check out my slow cooker chicken noodle soup!
FAQs:
Got questions? I’ve got answers! Here are some of the most common questions I get about my Chilis Chicken Enchilada Soup Recipe, along with my expert advice.
Can I make this Chilis Chicken Enchilada Soup Recipe spicier?
Absolutely! Add more jalapeño, a pinch of cayenne pepper, or a few dashes of your favorite hot sauce. I personally love adding a chipotle pepper in adobo sauce for a smoky kick. My spicy chicken soup version is legendary!
What if I don’t have enchilada sauce?
No problem! You can make your own enchilada sauce using chili powder, cumin, garlic powder, onion powder, and tomato paste. There are tons of recipes online. Or, in a pinch, you can use tomato sauce with a little chili powder and cumin.
Can I use a different type of bean?
Of course! Pinto beans or kidney beans would also work well in this Chilis Chicken Enchilada Soup Recipe. Use what you have on hand.
How do I know when my Chilis Chicken Enchilada Soup Recipe is perfectly done?
The soup is ready when the flavors have melded together and the chicken is heated through. Taste it and adjust the seasoning as needed. It should be flavorful, comforting, and totally irresistible!
Can I make this Chilis Chicken Enchilada Soup Recipe in a slow cooker?
You bet! Sauté the aromatics as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken and stir it in during the last 30 minutes of cooking time. Check out this “Chili’s” Chicken Enchilada soup recipe to see how others have made it in a slow cooker.
Can I freeze this Chilis Chicken Enchilada Soup Recipe?
Yes! Let the soup cool completely, then transfer it to freezer-safe containers. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
My soup is too thick! What do I do?
Add a little more chicken broth until it reaches your desired consistency. Don’t be afraid to experiment!
My soup is too thin! What do I do?
Simmer it uncovered for a longer period of time to allow some of the liquid to evaporate. Or, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it up.
Remember, flavor adventurers, cooking is all about experimentation! Don’t be afraid to try new things and make this Chilis Chicken Enchilada Soup Recipe your own.
CONCLUSION:
This Chilis Chicken Enchilada Soup Recipe isn’t just a soup, it’s a celebration of bold flavors, comforting textures, and good times. It represents everything Cuba Queen stands for: taking risks, embracing the unexpected, and creating unforgettable culinary experiences.
Here are my Chilis Chicken Enchilada Soup Recipe Power Tips:
- Don’t skimp on the spices! They’re the key to that authentic enchilada flavor.
- Taste as you go! Adjust the seasoning until it’s perfect for your taste buds.
- Load it up with toppings! They add texture, flavor, and visual appeal.
Here are a few Chilis Chicken Enchilada Soup Recipe variations I’ve created and loved:
- Creamy Chilis Chicken Enchilada Soup Recipe: Add a splash of heavy cream or coconut milk for a richer, more decadent soup.
- Vegetarian Chilis Enchilada Soup Recipe: Replace the chicken with extra beans, corn, and vegetables like zucchini, carrots, and sweet potatoes.
- Chilis Chicken Enchilada Soup Recipe with Quinoa: Add cooked quinoa for a boost of protein and fiber.
Honestly, the classic version of this Chilis Chicken Enchilada Soup Recipe gets the biggest reactions every single time. People just can’t resist that perfect balance of spicy, savory, and creamy.
I’m telling you, once you taste my Chilis Chicken Enchilada Soup Recipe, you’ll never go back to boring soup again. So, gather your ingredients, put on your favorite music, and get ready to create some serious flavor magic!
I have complete confidence that you’re going to absolutely nail this recipe. Get in there and own it! Make this easy enchilada soup recipe your signature dish and share it with everyone you love. You’ll feel like a culinary rockstar after the first bite.
Now go forth and create some Chilis Chicken Enchilada Soup Recipe memories! And don’t forget to tag me in your photos – I can’t wait to see your delicious creations! ✨🔥🌮 This copycat chili’s soup recipe will blow you away!
Chilis Chicken Enchilada Soup Recipe
This Chilis Chicken Enchilada Soup recipe is a hearty and flavorful copycat that’s easy to make at home. Packed with chicken, beans, corn, and a delicious enchilada broth, it’s the perfect comfort food for a chilly evening.
- 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 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes and green chiles, undrained (like Rotel)
- 4 cups chicken broth
- 1 (10 ounce) can enchilada sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 2 cups cooked chicken, shredded
- Salt and pepper to taste
- Toppings: shredded cheese, sour cream, avocado, tortilla strips
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 and red bell pepper and cook for another 2 minutes.
- Stir in black beans, corn, diced tomatoes and green chiles, chicken broth, enchilada sauce, chili powder, cumin, and cayenne pepper (if using).
- Bring to a boil, then reduce heat and simmer for 15 minutes, allowing the flavors to meld.
- Stir in shredded chicken and heat through. Season with salt and pepper to taste.
- Serve hot, topped with shredded cheese, sour cream, avocado, and tortilla strips.
Notes
For a spicier soup, add more cayenne pepper or a pinch of red pepper flakes. You can also use leftover rotisserie chicken to save time.