Chilis Chicken Enchilada Soup Recipe!

Alright, let’s gather around the kitchen table, fellow flavor seekers! Today, we’re diving into a bowl of pure comfort: a Chilis Chicken Enchilada Soup Recipe that’s been a favorite in my family for years. It’s warm, it’s hearty, and it’s packed with that authentic enchilada flavor we all crave. I’m Savannah Rose, and I’m excited to share this recipe with you.

I remember the first time I tasted something similar to this Chilis Chicken Enchilada Soup Recipe. It was at a local diner, and I was immediately hooked. But, as with most things, I knew I could tweak it, play with the spices, and make it my own family’s perfect version.

What started as an experiment quickly turned into a tradition. My kids, who are usually picky eaters, couldn’t get enough of it. This Chilis Chicken Enchilada Soup Recipe became a regular request, especially during those chilly evenings when we needed something comforting and satisfying. The best part? It’s surprisingly simple to make, even on busy weeknights.

This recipe is more than just a list of ingredients and steps; it’s a story of family, flavor, and the joy of creating something delicious together. It’s my little way of bringing authentic flavors to my family’s table and creating moments that linger long after the last spoonful is gone. I invite you to join me on this cooking adventure and discover how easy it is to create a bowl of pure happiness with this Chilis Chicken Enchilada Soup Recipe. Let’s get started, shall we?

INGREDIENTS You’ll Need:

• 1 tablespoon olive oil: For sautéing the vegetables and building a flavorful base.
• 1 medium onion, chopped: Adds a savory foundation to the soup.
• 2 cloves garlic, minced: Infuses the soup with a pungent, aromatic depth.
• 1 red bell pepper, chopped: Contributes sweetness and a vibrant color.
• 1 jalapeno, seeded and minced (optional): Adds a touch of heat for those who like a little kick.
• 1 teaspoon chili powder: Essential for that classic enchilada flavor.
• 1/2 teaspoon cumin: Provides a warm, earthy undertone.
• 1/4 teaspoon smoked paprika: Adds a smoky depth that enhances the overall flavor.
• 1/4 teaspoon cayenne pepper (optional): For an extra layer of heat.
• 4 cups chicken broth: Forms the liquid base of the soup.
• 1 (10-ounce) can diced tomatoes and green chiles (like Rotel), undrained: Adds a tangy, spicy element.
• 1 (15-ounce) can black beans, rinsed and drained: Contributes heartiness and a creamy texture.
• 1 (15-ounce) can corn, drained: Adds sweetness and a pop of color.
• 2 cups cooked chicken, shredded: The star of the show, providing protein and flavor.
• 1/2 cup heavy cream: For a touch of richness and creaminess.
• Salt and pepper to taste: To balance and enhance all the flavors.
• Optional toppings: Shredded cheese, sour cream, avocado, tortilla strips, chopped cilantro.

For the best flavor in your Chilis Chicken Enchilada Soup Recipe, I recommend sourcing high-quality spices. You’ll find the freshest ingredients for this Chilis Chicken Enchilada Soup Recipe at your local farmers’ market or well-stocked grocery store. I always get my chili powder from a local spice shop – the difference is truly noticeable.

You can easily adapt this Chilis Chicken Enchilada Soup Recipe to your preferences. This Chilis Chicken Enchilada Soup Recipe proves that authentic flavor comes from thoughtful ingredient choices and adjustments to fit your family’s tastes. My family loves when I add an extra squeeze of lime juice to our Chilis Chicken Enchilada Soup Recipe just before serving – it brightens up the flavors beautifully! Trust me, this Chilis Chicken Enchilada Soup Recipe ingredient list focuses on quality over quantity for authentic flavors!

Let’s Create This Together!

1. Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, chopped red bell pepper, and jalapeno (if using) and cook for another 3-5 minutes, until slightly tender. This is the perfect time to appreciate the aromatic transformation!
2. Add the Spices: Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant. This step is crucial for blooming the spices and releasing their full flavor potential. Here’s an Chilis Chicken Enchilada Soup Recipe flavor secret that transformed our family dinners: don’t skip this step!
3. Pour in the Liquids: Pour in the chicken broth and add the diced tomatoes and green chiles (Rotel). Bring to a simmer, then reduce heat and cook for 10 minutes to allow the flavors to meld. Don’t be surprised if your Chilis Chicken Enchilada Soup Recipe develops a richer color during this time.
4. Add the Beans and Corn: Stir in the black beans and corn. Continue to simmer for another 5 minutes. This adds heartiness and texture to the soup. Here’s where I used to miss a key step with my Chilis Chicken Enchilada Soup Recipe – learn from my experience! I always waited until the very end to add the beans and corn and they would be hard and flavorless.
5. Incorporate the Chicken: Add the shredded cooked chicken and stir to combine. Heat through for another 5 minutes. I often use leftover rotisserie chicken for this, which makes it even easier. This Chilis Chicken Enchilada Soup Recipe should fill the kitchen with amazing aromas by now.
6. Stir in the Cream: Stir in the heavy cream until well combined and the soup is creamy. Season with salt and pepper to taste. Remember, a little bit of cream goes a long way in enhancing the richness of this Chilis Chicken Enchilada Soup Recipe.
7. Serve and Enjoy: Ladle the soup into bowls and garnish with your favorite toppings, such as shredded cheese, sour cream, avocado, tortilla strips, and chopped cilantro. While your Chilis Chicken Enchilada Soup Recipe is developing these flavors, take a moment to appreciate creating something special for your family!

In my kitchen, this flavorful Chilis Chicken Enchilada Soup Recipe typically takes about 30-40 minutes from start to finish. It’s a quick and easy meal that’s perfect for busy weeknights. Perfect time to appreciate the aromatic transformation. Remember to adjust the spices to your liking. If you prefer a milder soup, reduce or omit the jalapeno and cayenne pepper.

How We Love to Enjoy This!

My family loves to enjoy this Chilis Chicken Enchilada Soup Recipe with a side of warm cornbread. The sweetness of the cornbread complements the savory and spicy flavors of the soup perfectly. This soup is also fantastic with a simple green salad. The crisp, fresh greens provide a nice contrast to the rich, creamy soup.

This Chilis Chicken Enchilada Soup Recipe is perfect for those evenings when we want something truly satisfying! We often make a big batch on Sunday and enjoy it throughout the week. It’s also a great option for potlucks and gatherings. Everyone always raves about it.

When serving, I like to get creative with the toppings. A dollop of sour cream, a sprinkle of shredded cheese, and a handful of crispy tortilla strips add texture and visual appeal. You can also add a few slices of avocado for extra creaminess and healthy fats. The family gathers quickly when this aromatic Chilis Chicken Enchilada Soup Recipe appears with all the delicious toppings!

For a seasonal variation, try adding roasted sweet potatoes or butternut squash in the fall. Their sweetness pairs beautifully with the spices in this Chilis Chicken Enchilada Soup Recipe.

Got leftovers? Don’t worry, this soup tastes even better the next day! You can also transform it into enchilada casserole by layering it with tortillas and cheese and baking until bubbly.

I love seeing the smiles on my family’s faces when I serve this Chilis Chicken Enchilada Soup Recipe. It’s a simple meal that brings us together and creates lasting memories. If your family loves these authentic flavors, they’ll appreciate the Copycat Chili’s Chicken Enchilada Soup featured on This Silly Girl’s Kitchen for more delicious variations.

FAQs: Your Questions Answered

Does this Chilis Chicken Enchilada Soup Recipe really satisfy hearty appetites?

Absolutely! This soup is packed with chicken, beans, and corn, making it a filling and satisfying meal. My husband, who has a big appetite, always asks for seconds!

What if someone in my family prefers milder flavors in their Chilis Chicken Enchilada Soup Recipe?

No problem! Simply reduce or omit the jalapeno and cayenne pepper. You can also add a dollop of sour cream to each bowl to tone down the heat.

How can I prepare this Chilis Chicken Enchilada Soup Recipe ahead for busy weeks?

This soup is perfect for meal prepping! You can make it ahead of time and store it in the refrigerator for up to 3 days. The flavors actually deepen and meld together even more overnight.

Can I freeze this Chilis Chicken Enchilada Soup Recipe?

Yes, you can freeze this soup for up to 2 months. However, the texture of the cream may change slightly after freezing.

What kind of chicken is best for this Chilis Chicken Enchilada Soup Recipe?

I prefer using shredded rotisserie chicken because it’s quick, easy, and flavorful. But you can also use leftover grilled chicken or bake chicken breasts and shred them.

Can I make this Chilis Chicken Enchilada Soup Recipe in a slow cooker?

Yes, you can! Simply combine all the ingredients (except for the heavy cream) in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the heavy cream just before serving. You can get some inspiration from the Reddit community at “Chili’s” Chicken Enchilada soup : r/slowcooking.

What are some other topping ideas for this Chilis Chicken Enchilada Soup Recipe?

Besides the usual shredded cheese, sour cream, avocado, and tortilla strips, you can also try adding chopped red onion, diced tomatoes, a squeeze of lime juice, or a sprinkle of cotija cheese.

Final Kitchen Wisdom:

This Chilis Chicken Enchilada Soup Recipe supports my family’s authentic meal goals because it’s easy to make, packed with flavor, and can be customized to suit everyone’s preferences. My goal is to show how authentic flavors can come together in simple ways to create memorable meals.

My Chilis Chicken Enchilada Soup Recipe Flavor Secrets:

1. Blooming the Spices: Don’t skip the step of cooking the spices in oil before adding the liquids. This releases their full flavor potential and makes a huge difference in the overall taste of the soup.
2. Using High-Quality Ingredients: Whenever possible, use fresh, high-quality ingredients. The better the ingredients, the better the flavor.
3. Adding a Touch of Acidity: A squeeze of lime juice or a splash of apple cider vinegar at the end brightens up the flavors and balances the richness of the soup.

Here are a few family-tested Chilis Chicken Enchilada Soup Recipe variations:

• Spicy Version: Add more jalapenos or a pinch of cayenne pepper for an extra kick.
• Creamy Version: Add more heavy cream or a dollop of cream cheese for an even creamier texture. If your kids love this, they’ll go crazy for Chicken Alfredo Soup.
• Vegetarian Version: Omit the chicken and add more beans and vegetables, such as zucchini, carrots, or bell peppers.

My daughter prefers the creamy version, while my son likes it spicy. My husband is happy with any version as long as it’s hearty and flavorful.

I hope you enjoy making this Chilis Chicken Enchilada Soup Recipe as much as my family does. It’s a simple, satisfying meal that’s perfect for any occasion. For more genuine cooking ideas for family meals, explore the flavors of Chicken Cordon Bleu Soup. Remember, cooking is all about experimentation and having fun, so don’t be afraid to get creative and make this recipe your own. If you want to know more about how Chili’s creates their Chicken Enchilada Soup | Lil’ Luna has some great info. Here’s to many flavor victories in your kitchen! You’ve got this!

Chilis Chicken Enchilada Soup Recipe

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Craving a warm and comforting soup? This Chilis Chicken Enchilada Soup recipe is a delicious and easy way to enjoy the flavors of enchiladas in a hearty bowl. Perfect for a chilly evening or a quick weeknight meal!

• Author: Savannah Rose
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Skillet
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can corn, drained
• 1 (10-ounce) can diced tomatoes and green chiles (like Rotel), undrained
• 4 cups chicken broth
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 pound cooked chicken, shredded
• 1/2 cup enchilada sauce
• Salt and pepper to taste
• Toppings: shredded cheese, sour cream, avocado, tortilla strips, cilantro

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and red bell pepper and cook for another 2 minutes.
2. Stir in black beans, corn, and diced tomatoes and green chiles.
3. Pour in chicken broth and stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Bring to a simmer.
4. Add shredded chicken and enchilada sauce. Simmer for 15-20 minutes, or until flavors have melded.
5. Season with salt and pepper to taste.
6. Serve hot, topped with your favorite toppings like shredded cheese, sour cream, avocado, tortilla strips, and cilantro.

Notes

For a creamier soup, stir in a dollop of sour cream or Greek yogurt before serving. You can also add a squeeze of lime juice for extra zest.