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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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tablespoon vegetable oil
chicken breast fillet
(approx. 3 fillets)
cup diced onion
, pressed, to taste
reduced-sodium chicken broth
(16 ounce) can refried beans
cup enchilada sauce
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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