Chicken Enchilada Soup (Chili's Copycat)

"Personally I'd rather have this soup at home instead of at Chili's.. this is wayyy better!"
 
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photo by Andrew Purcell photo by Andrew Purcell
photo by Andrew Purcell
photo by Andrew Purcell photo by Andrew Purcell
photo by Andrew Purcell photo by Andrew Purcell
photo by Food.com photo by Food.com
photo by Food.com photo by Food.com
Ready In:
1hr 10mins
Ingredients:
11
Serves:
12
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ingredients

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directions

  • Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
  • Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
  • Add chicken broth & refried beans. Whisk until blended.
  • Add enchilada sauce, cheese and spices to pot and bring mixture to a boil.
  • Shred the chicken into small, bite-size pieces and add it to the pot.
  • Reduce heat and simmer soup for 30-40 minutes or until thick.
  • Serve soup in cups or bowls. Can garnish with shredded cheddar cheese, crumbled corn tortilla chips, Olives or pico de gallo.

Questions & Replies

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Reviews

  1. You changed the recipe? It didn’t have refried beans. It had masa harina. Why the change? I still make it the old way. The beans sound strange.
     
  2. This is really good! I was skeptical of the beans because I typically make with masa...but I had beans on hand and ended up being pleasantly surprised. I will make this again, it was super easy!
     
  3. Love love love!!!!
     
  4. thin it out with a little more chicken stock or water if the consistency is too thick
     
  5. Excellent dish and easy to make.
     
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Tweaks

  1. I know this is supposed to emulate the Chili's product, but I have never had this dish there. With that in mind, I would make a few changes. The recipe doesn't list any tortillas, except as garnish. Most pictures seem to show tortilla chips. I would cut up corn tortillas into strips and add towards the end so they don't dissolve. I would also use shredded cheese in place of Velveeta($$$). You just have to be comfortable with melting cheese in a sauce without breaking the fat out of the cheese. Garnish w/ fresh cilantro and sour cream
     

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