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Chili’s Chicken Enchilada Soup Copycat

A bowl of creamy Chilis chicken enchilada soup, topped with shredded cheese, chicken, tomatoes, and green peppers.
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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.

Ingredients

Scale
  • 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

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

Find it online: https://www.purecookingjoy.com/chilis-chicken-enchilada-soup/

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