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Chilis Chicken Enchilada Soup Recipe

Chili's Inspired Chicken Enchilada Soup
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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.

Ingredients

Scale
  • 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

  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 and red bell pepper and cook for another 2 minutes.
  3. Stir in black beans, corn, diced tomatoes and green chiles, chicken broth, enchilada sauce, chili powder, cumin, and cayenne pepper (if using).
  4. Bring to a boil, then reduce heat and simmer for 15 minutes, allowing the flavors to meld.
  5. Stir in shredded chicken and heat through. Season with salt and pepper to taste.
  6. 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.

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