Print

Chilis Chicken Enchilada Soup Recipe

Homemade Chili's Chicken Enchilada Soup
Print Recipe

Enjoy a warm and comforting bowl of Chilis Chicken Enchilada Soup, a flavorful blend of chicken, enchilada sauce, and Southwestern spices. This hearty soup is easy to make and perfect for a chilly evening.

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
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups chicken broth
  • 1 (10 ounce) can enchilada sauce
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 2 cups cooked chicken, shredded
  • Salt and pepper to taste
  • Optional toppings: shredded cheddar cheese, sour cream, avocado, tortilla strips

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, and bell pepper and cook until softened, about 5-7 minutes. Add jalapeño (if using) and cook for 1 minute more.
  2. Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, until fragrant.
  3. Pour in chicken broth and enchilada sauce. Bring to a simmer.
  4. Add black beans, corn, and shredded chicken. Season with salt and pepper to taste.
  5. Simmer for 15-20 minutes, allowing the flavors to meld.
  6. Serve hot, garnished with your favorite toppings.

Notes

For a creamier soup, stir in a dollop of sour cream or Greek yogurt before serving. You can also use rotisserie chicken to save time.

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