The 30-minute Chicken Enchilada Soup

 

A comforting, cozy bowl of chicken enchilada soup is the perfect dinner fix, and that too under 30mins! This is creamy, cheesy, and healthy Chili's chicken enchilada soup style recipe, is made with chunks of chicken, tomatoes, black beans, corn kernels finally topped with tortilla strips, sour cream, and cheese and you will be amazed by the one-pot enchilada soup recipe!


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This one-pot comforting and filling chicken enchilada soup is a very easy recipe which is loaded with chicken, beans, corn, tomatoes, and cheese, served with tortilla strips, sour cream, and some cheddar makes this so amazing.


You can fix dinner in under 30mins and very easy to make this recipe by just adding everything to one pot and cooking it till it's creamy, delicious, and perfect.


If you loved having creamy and delicious Chili's chicken enchilada soup then this is so much better than Chili's and healthier too. 

enchilada soup with lemon wedges,avocado slices and tortilla strips

Chicken Enchilada Soup

Ingredients to make this quick and easy soup under 30mins?

  • Chicken, shredded
  • Veggies(Onion, Garlic)
  • Chilis 
  • Black Beans
  • Corn Kernels
  • Crushed Tomatoes
  • Enchilada Sauce
  • Chicken Stock
  • Spices(Salt, Pepper Powder, Cumin Powder, Red Chili Powder)
  • Cheddar
a close up of a white bowl avocado slices,shredded cheese,tortilla chips,sour cream with chicken enchilada soup

How to make chicken enchilada soup like Chili's?

Everyone loves the famous Chili's enchilada soup, but it's so very easy to make the same at home plus much healthier and have as many servings you wish!

To make this soup creamy, cheesy, and delicious here are the steps:

Step1:  In a dutch oven/ stockpot, add oil, and when it's hot, add onion, garlic, and chopped chilis. ( I have used fresh chilis you can also go for canned chilis). Saute till veggies are soft.

Next, add cornflour and saute. Make sure the flour does not burn.
steps how to make best chicken enchilada soup

Step2:   Next add the stock and mix well. Further add all remaining ingredients - salt, sugar, cumin, chili powder, crushed tomatoes, enchilada sauce, lime juice, shredded chicken, beans, corn kernels and 1/2 of cheese and mix well.

Mix well and cover the pan and cook the soup for 12 to 15mins or till the soup has thickened till you get the desired consistency.
how to make chicken enchilada soup
how to make chicken enchilada soup like chili's
how to make enchilada soup

Step3:  Serve with remaining cheese, avocado slices, lemon wedges, tortilla strips and sour cream.
tortilla strips,sour cream and cheddar on top of chilis enchilada soup recipe

How do you thicken chicken enchilada soup?

There are few ways in which you can thicken this soup. First way is by adding cornstarch or flour as I have mentioned in this recipe. You have to cook the flour/cornstarch till the raw smell of flour goes off.Make sure not to burn the flour.

Another way is when the soup is cooked most, scoop out some of the beans and grind them to smooth paste and add the paste to pot, this should thicken the soup.

Alternatively adding cheese to soup also thickens soup.

If you want to thicken soup without flour and cornstarch, then you can also add coconut milk to soup or boiled potatoes puree will work too.

Also adding "masa harina" to soup which the authentic recipe of enchilada soup calls for, but I could not find it so I could not use in this soup.

What can I put on top of this enchilada soup?

You can add sour cream, chopped cilantro, shredded cheddar, avocado slices,or tortilla strips.

I went and added all of them to my soup and the combination of all the toppings onto my soup bowl and it was amazing!


Tips to make the best cheesy enchilada soup recipe:

  • Use masa harina instead of cornstarch or flour to thicken the soup. If you can't get hold of masa harina then you can use other techniques I have mentioned before.
  • If you have some rotisserie chicken then shred that and you can add to the soup. But alternatively you can also put chicken breast in the same soup pot while soup is cooking and then mid way remove the chicken,shred it and pour back into the soup. I have separately cooked the chicken and used the stock as chicken stock in this recipe.
  • If you do not find the chicken stock to use in this recipe then you can boil the chicken then strain the liquid in a container, add chicken bouillon to this to get a great flavor to the soup.

Can you freeze chicken enchilada soup?

Yes! Pour the soup leaving aside the toppings in freezer safe container and close the lid tight to avoid any frost getting formed. Alternatively covering the container with freezer safe ziploc bag.

This soup freezes well up to a month.Then thaw the soup in refrigerator overnight and then heat it up till the soup bubbles in a microwave or in a pot. And finally serve with toppings.
best chili's chicken enchilada soup recipe in a white bowl


The 30-minute Chicken Enchilada Soup

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The 30-minute Chicken Enchilada Soup
Servings: 5 Servings
Author: Savory Bites Recipes
Prep Time:: 10 MinCook Time:: 15 MinTotal Time:: 25 Min
A comforting, cozy bowl of chicken enchilada soup is the perfect dinner fix, and that too under 30mins! This is creamy, cheesy, and healthy Chili's chicken enchilada soup style recipe, is made with chunks of chicken, tomatoes, black beans, corn kernels finally topped with tortilla strips, sour cream, and cheese and you will be amazed by the one-pot enchilada soup recipe!

Ingredients

  • 2 Cup Chicken, boneless, skinless, cooked, shredded
  • 3 Cup Chicken Broth/ Stock
  • 1 Can 10oz Red (Medium) Enchilada Sauce
  • 2 Tbsp CornFlour
  • 1/2 Cup Corn Kernels(Frozen)
  • 1/2 Cup Black Beans, canned, washed, rinsed
  • 1 or 2 Green Chili, chopped  OR   2oz(1/2 Can)  Green Chilis, canned
  • As per need Salt
  • 1/4 Cup Onion, chopped
  • 2 Cloves Garlic, chopped
  • 2 tsp Cumin, powder
  • Juice of 1 Lemon
  • 1/2 Cup Crushed Tomatoes, canned
  • 1.5tsp Sugar
  • 1 tsp Red Chili Powder
  • 1 Cup Sharp Cheddar, shredded
Garnish:
  • Chopped Onion
  • Avocado Slices
  • Lemon Wedges
  • Sour Cream
  • Sliced Jalapeno
  • Tortilla Strips
  • Chopped Tomato
  • Cheddar Shredded
  • Cilantro chopped

Instructions

  1. In a dutch oven/ stockpot, add oil, and when it's hot, add onion, garlic, and chopped chilis. ( I have used fresh chilis you can also go for canned chilis). Saute till veggies are soft. Next, add cornflour and saute. Make sure the flour does not burn. Next, add the stock and mix well. Further add all remaining ingredients - salt, sugar, cumin, chili powder, crushed tomatoes, enchilada sauce, lime juice, shredded chicken, beans, corn kernels, and 1/2 of cheese and mix well.
  2. Mix well and cover the pan and cook the soup for 12 to 15mins or till the soup has thickened till you get the desired consistency.
  3. Serve with remaining cheese, avocado slices, lemon wedges, tortilla strips and sour cream.

Notes:

Use masa harina instead of cornstarch or flour to thicken the soup. If you can't get hold of masa harina then you can use other techniques I have mentioned before. If you have some rotisserie chicken then shred that and you can add to the soup. But you can also put the chicken breast in the same soup pot while the soup is cooking and then midway remove the chicken, shred it, and pour back into the soup. I have separately cooked the chicken and use the stock as chicken stock in his recipe. If you do not find the chicken stock to use in this recipe then you can boil the chicken then strain the liquid in a container, add chicken bouillon to this to get a great flavor to the soup.

Calories

696.65

Fat (grams)

37.31

Sat. Fat (grams)

12.12

Carbs (grams)

41.61

Fiber (grams)

8.65

Net carbs

32.96

Sugar (grams)

13.81

Protein (grams)

50.62

Sodium (milligrams)

2022.08

Cholesterol (grams)

154.13
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Soup
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