Amazing Chilis Chicken Enchilada Soup 10

Oh man, do I have a craving for that Chili’s chicken enchilada soup! You know the one – it’s that super creamy, perfectly spiced bowl of heaven that just hits all the right spots. For the longest time, I thought getting that restaurant flavor at home was totally out of reach, you know? My kitchen used to feel like a battlefield, not a sanctuary. But after my whole burnout phase and finding pure joy in cooking again, I dug my heels in to recreate this gem. Trust me, this copycat recipe is pretty darn close, and it’s so doable on a weeknight. It’s packed with that bold enchilada flavor, a gentle warmth, and it’s just so satisfying. I just love how simple meals can bring so much happiness, and this soup totally does that! You can even follow along on our Facebook page for more kitchen adventures!

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Why You’ll Love This Chili’s Chicken Enchilada Soup Copycat

You are going to absolutely adore this soup! It’s got everything you could want:

• Restaurant-Famous Flavor: Seriously, it tastes just like the Chili’s version, but made right in your own kitchen.
• Super Creamy & Cheesy: That rich, velvety texture is just unbeatable.
• Easy Weeknight Winner: It comes together faster than you think, perfect for busy nights.
• Bold Tex-Mex Taste: All those classic enchilada spices really shine through.
• Gentle Heat: Just enough warmth to make it interesting, but not overwhelming.
• Freezer Friendly: Make a big batch and save some for later!

Ingredients for Authentic Chili’s Chicken Enchilada Soup

Alright, let’s gather our goodies! To get that amazing Chili’s copycat flavor, you’ll want to have these on hand. It’s really about bringing together simple things to make something spectacular, just like we do here!

• Olive Oil: Just 1 tablespoon to get things started.
• Chicken Breasts: We need 1 pound of boneless, skinless ones. They’ll cook right in the pot!
• Yellow Onion: One medium onion, chopped up nice and fine.
• Garlic: Gotta have garlic! 2 cloves, minced.
• Mild Green Chiles: A 4-ounce can, and don’t drain it – that liquid has flavor!
• Diced Tomatoes and Green Chiles: Grab a 10-ounce can, again, undrained. This is where a lot of the magic happens.
• Spices: We’ll use 1 teaspoon each of chili powder and ground cumin, plus 1/2 teaspoon of dried oregano.
• Cayenne Pepper (Optional): For a little warmth, grab about 1/4 teaspoon. You can always add more or skip it if you’re not a heat fan.
• Chicken Broth: 4 cups is what we need for that soupy base.
• Half-and-Half: 1 cup makes it all creamy and dreamy.
• Shredded Monterey Jack Cheese: About 1/2 cup to melt into the soup for that cheesy goodness.
• Fresh Cilantro: 1/4 cup, chopped, for a fresh finish.
• Salt and Black Pepper: Just to taste at the end.

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Essential Equipment for Making Creamy Enchilada Soup

To whip up this dreamy Chili’s chicken enchilada soup copycat, you won’t need anything too fancy! Just grab your trusty large pot or Dutch oven, a good old-fashioned wooden spoon (or your favorite spatula), and a couple of forks for shredding that chicken. That’s pretty much it – easy peasy!

Step-by-Step Guide to Your Copycat Chicken Enchilada Soup

Alright, let’s get cooking this amazing weeknight dinner! Making restaurant-worthy soup at home is totally doable, and this recipe breaks it all down so you can feel confident and frankly, totally in your element. It’s a process that just feels good, you know? Like the kitchen’s finally your happy place. And if you love soups, be sure to check out our Soups & Salads category for more delicious inspiration!

Sautéing Aromatics for Flavor

First things first, let’s get that flavor train rolling! We’ll heat up just a tablespoon of olive oil in our big pot or Dutch oven over medium-high heat. Toss in your chopped onion and let it soften up until it’s nice and tender, takes about 5 minutes. Then, add your minced garlic and let it get fragrant for just about a minute. You’ll know it’s ready when you can smell that amazing garlic aroma – that’s what we’re after!

Building the Flavor Base

Now for the enchilada goodness! Stir in those canned green chiles (don’t you dare drain ’em!), the diced tomatoes and green chiles (same goes for this can – use that liquid!), chili powder, cumin, oregano, and if you like a little zing, that optional cayenne pepper. Stir it all around for about a minute until everything smells incredible and is nicely combined. This step really wakes up those spices!

Simmering the Soup Base

Pour in your chicken broth and give it a good stir. Bring the whole thing up to a gentle simmer. Once it’s bubbling just a bit, turn the heat down to low, pop a lid on, and let it cook for about 15 minutes. This is the perfect time for the flavors to really get to know each other and meld into something magical. While it’s simmering, grab those two forks and shred up your cooked chicken breasts. Easy peasy!

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Finishing Your Creamy Enchilada Soup

Okay, the best part! Gently stir your shredded chicken back into the pot, along with that beautiful half-and-half, the shredded Monterey Jack cheese, and the fresh cilantro. Keep stirring until the cheese is all melted and gooey, and the soup is heated through. Now, this is super important: *do not boil* after you add the dairy! Just a gentle heat is all we need. Finally, taste it and add salt and pepper until it’s just perfect for you. Hooray, you did it!

Tips for the Best Chili’s Chicken Enchilada Soup

Okay, so you’ve got the recipe, but let’s talk about taking this soup from good to *absolutely amazing*. It’s all about those little touches, you know? Just like how I learned that simple things can make cooking so joyful, these tips will help you nail that Chili’s flavor and texture. It’s really about respecting the ingredients and getting that hug-in-a-bowl feel.

Ingredient Notes and Substitutions

Let’s chat about a couple of things that make a big difference. Those canned diced tomatoes and green chiles? They really bring that signature flavor, so try not to skip them! If you can’t find mild green chiles, a can of diced green chiles would work too. And for the half-and-half, if you don’t have it, you can totally mix 1/2 cup of heavy cream with 1/2 cup of whole milk – it gives you that lovely creaminess. As for the cheese, any good melting cheese like a sharp cheddar or a Mexican blend is fine, but Monterey Jack truly gives it that classic, smooth finish.

Achieving Perfect Creaminess

The big secret to that super creamy texture is absolutely *not* boiling the soup after you add the half-and-half and cheese. Think of it like this: we want a gentle hug, not a rolling boil! Gently stir everything together until the cheese melts beautifully. If the soup seems a little too thick, you can always stir in a splash more half-and-half or milk to get it just right. It’s all about that smooth, velvety finish!

Serving Suggestions and Toppings for Tortilla Soup Style

Now that you’ve got this amazing tortilla soup-style enchilada soup, let’s talk toppings—because every great bowl deserves a little something extra! Crunchy tortilla strips are a must for that texture contrast we love. A generous sprinkle of shredded cheese, a dollop of cool sour cream, and some fresh cilantro will really make it sing. For a full Tex-Mex spread, think about serving it with some easy appetizers or a simple side salad. It’s all about building those layers of flavor and fun!

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Make-Ahead, Storage, and Reheating Your Tex Mex Soup

This Tex Mex soup is honestly one of my favorite make-ahead meals. It’s just as good, if not better, the next day! To store it, let it cool completely, then pop it into an airtight container in the fridge for up to 3 days. Craving that creamy enchilada goodness even later? Freeze it! Let it cool, transfer to freezer-safe containers, and it’ll keep its deliciousness for about 3 months. When you’re ready to reheat, just thaw it in the fridge overnight and warm it gently on the stove. Remember, no boiling after you add the dairy!

Frequently Asked Questions about Chilis Chicken Enchilada Soup

Got questions about whipping up this amazing Chili’s chicken enchilada soup? I totally get it! Here are a few things that pop up as people make it, and the answers should help you nail it every time. It’s all part of the joy of cooking!

Can I make this soup spicier?

Absolutely! If you love a little more heat, just amp up that cayenne pepper when you’re adding the spices. Start with another 1/4 teaspoon, or even a pinch of red pepper flakes, and see how you like it. You can always add more at the end, too!

What kind of chicken should I use?

We use boneless, skinless chicken breasts here because they cook quickly right in the pot and shred easily. But honestly, leftover rotisserie chicken is a total game-changer for speed! Just shred it up and add it with the other shredded chicken in step 6. So easy!

Is this recipe vegetarian?

This version is definitely a chicken soup, but you can totally make a vegetarian creamy enchilada soup! Just swap the chicken broth for vegetable broth and use white beans (like cannellini or Great Northern) instead of chicken for protein. You might want to add some extra veggies, like corn or zucchini, too!

How do I make sure it’s super creamy?

The key is to gently stir in the half-and-half and cheese and let it melt over low heat. Make sure you *don’t boil* the soup after adding those ingredients, or it can sometimes get a little weird texture-wise. Low and slow wins the race for that velvety finish!

Nutritional Information

Just a friendly reminder that the nutritional info for this delicious creamy enchilada soup is an estimate. It can totally change depending on the exact brands you use for things like chicken broth and cheese, or even how much you add! This is based on about a 1.5-cup serving:

Calories: 350

Fat: 18g

Saturated Fat: 7g

Carbohydrates: 15g

Fiber: 3g

Sugar: 5g

Protein: 30g

Sodium: 800mg

Share Your Pure Cooking Joy!

Did you make this amazing soup? I’d absolutely love to hear all about it! Drop a comment below, rate the recipe, or tag us on social media with your delicious creations. It’s moments like these, sharing great food and stories, that make cooking so joyful for me. You can also find more inspiration on our blog or reach out if you have any questions via our contact page!

Chili’s Chicken Enchilada Soup Copycat

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Enjoy a creamy, flavorful chicken enchilada soup that tastes just like your favorite restaurant’s version. This easy recipe is perfect for a weeknight meal and reheats well.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Tex-Mex
• Diet: Vegetarian

Ingredients

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• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 (4 ounce) can mild green chiles, undrained
• 1 (10 ounce) can diced tomatoes and green chiles, undrained
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional)
• 4 cups chicken broth
• 1 cup half-and-half
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• Salt and black pepper to taste
• Optional toppings: crushed tortilla chips, shredded cheese, sour cream, extra cilantro

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken breasts and cook until browned on both sides and cooked through. Remove chicken from pot and set aside.
2. Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
3. Stir in the green chiles, diced tomatoes and green chiles, chili powder, cumin, oregano, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
4. Pour in the chicken broth and bring to a simmer. Reduce heat to low, cover, and cook for 15 minutes to allow flavors to meld.
5. While the soup simmers, shred the cooked chicken using two forks.
6. Stir the shredded chicken, half-and-half, Monterey Jack cheese, and cilantro into the soup. Cook, stirring, until the cheese is melted and the soup is heated through. Do not boil.
7. Season with salt and black pepper to taste.
8. Serve hot, garnished with your favorite toppings.

Notes

• This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
• For a thicker soup, you can mash some of the beans against the side of the pot before adding the chicken and half-and-half.
• Adjust cayenne pepper for your desired level of heat.
• This recipe is a great base for meal planning, offering a satisfying and flavorful option for busy weeknights.

Nutrition

• Serving Size: 1.5 cups
• Calories: 350
• Sugar: 5g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 90mg