Chicken Enchilada Soup (Chili's Copycat)
photo by Andrew Purcell
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 1 tablespoon vegetable oil
- 1 lb chicken breast fillet (approx. 3 fillets)
- 1⁄2 cup diced onion
- 1 garlic clove, pressed, to taste
- 4 cups reduced-sodium chicken broth
- 1 (16 ounce) can refried beans
- 1 cup enchilada sauce
- 16 ounces Velveeta cheese
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1⁄2 teaspoon cumin
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.
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Reviews
Tweaks
-
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