Storing Freezing And Reheating
Store: Refrigerate in an airtight container or right in the pot for up to 5 days.
Freeze: Freeze in a glass container or resealable silicone bags leaving room for expansion for up to 3 months. Thaw in the fridge overnight or on the counter for 6 hours.
Reheat: Reheat by simmering on low heat on the stovetop.
Southwest Chicken Soup Recipe
This Southwest chicken soup recipe is made with loads of chunky chicken, fire roasted tomatoes, roasted poblano peppers, corn, black beans and a warming blend of seasonings. One of my favorites.
Chicken soup is in the Chili Pepper Madness kitchen today, my friends! Only you know I cant make your typical chicken soup. Chicken soup is great, and everyone loves a good chicken noodle soup, but for people like us we need some extra flavor.
Today were giving our chicken soup a southwest spin with a combination of zesty southwest seasonings and roasted poblano peppers. Roasted poblano peppers deliver a huge flavor boost to this quick and easy hearty soup, and with the addition of the seasoning blend, this is going to be your new favorite chicken soup.
Youll never be able to go back to moms boring chicken soup recipe again. Were talking Southwest Chicken Soup!
This chicken soup is much more rustic and hearty version with lots of chunky ingredients, perfect for the cooler weather to help you warm the bones and fill the bellies. Were talking awesome comfort food here, my friends, only its very healthy and quite low calorie.
Lets talk about how to make southwest chicken soup, shall we?
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How Long Does Chilis Smoke Their Ribs
Place the racks of ribs in the smoker. Cook for 3 hours at 225 degrees, spraying every half an hour with the apple cider vinegar. Place a piece of foil on a baking sheet that is large enough to fully wrap the ribs. Place your ribs on the foil, generously squirt with apple cider vinegar, and seal it tightly.
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Ingredients In Copycat Chick
Butter You will need a couple of tablespoons of butter to saute the onions, peppers and garlic in. Real butter works best. You can swap this out for olive oil or avocado oil if you prefer.
Onion You can use a yellow or a white onion. Dice it up finely and saute in the butter. To save some time, you can use frozen chopped onions. I always keep a stock in the freezer!
Red bell pepper You will need one red bell pepper, diced up in small pieces.
Garlic A tablespoon of minced garlic adds the perfect amount of garlic to the soup. This is another ingredient that I always keep in the refrigerator.
Salt, chili powder, cumin, paprika, cayenne pepper and sugar All of these ingredients provide a LOT of flavor to the soup.
Rotel tomatoes with green chiles A ten ounce can of Rotel diced tomatoes with green chiles works perfectly in the soup and is much easier than dicing up tomatoes and chilis.
Chicken broth You will need 6 cups of chicken broth to form the base of the soup.
Beans You will need 2 cans of navy beans and 1 can of black beans for the soup. Make sure you drain and rinse the beans before using in the soup.
Corn You will need one can of corn. Make sure to drain and rinse the corn as well.
Shredded chicken You can make your own shredded chicken or you can use a rotisserie chicken if you prefer. My favorite way to make shredded chicken is in the crockpot!
Sour cream A little bit of sour cream thickens up the soup a little bit and makes them it a little creamier too!
Why We Love This Chicken Enchilada Soup Recipe
- Quick and easy to prepare in under 15 minutes.
- Uses the same simple ingredients as Chilis version, but tastes better because its homemade.
- Creamy, rich, slightly spicy, and velvety thick.
- Tastes exactly like chicken enchiladas, but served as a soup.
- Big bowl of comfort food, topped with all your favorites.
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Mix Cheese Add Chicken
Now, add the cheddar cheese in 2-3 slots and stir briskly until the cheese fully melts and incorporates into the soup. Do not stop stirring otherwise the cheese might clump up.
Finally, throw in the shredded chicken and stir well to mix. Serve the soup hot with your favorite toppings like chopped roma tomatoes, Jalapeno, avocados, shredded cheese, dollop of sour cream, cilantro, lime, tortilla chips. Dig in! Enjoy!
More About The Ingredients
Chipotle chiles are dried smoked jalapeño peppers. Adobo is a tangy, slightly sweet red sauce. Put them together, and you have an irresistible combination.
This recipe uses white hominy. If youre not familiar with hominy, youre not likely to forget it! These big kernels of corn are puffy and chewy with a very unique flavor owing to a special processing technique.
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What Are The Ingredients In Chili’s Copycat Chicken Enchilada Soup
One thing I love about copycat recipes is that you know everything that goes into it. This chicken enchilada soup recipe includes ingredients such as chili powder, red enchilada sauce, chicken broth, boneless chicken breasts, masa harina, and fried tortilla chips. A fresh made pico de gallo is the perfect garnish.
How To Make A Copycat Version Of Chilis Chicken Enchilada Soup
Heres what you do to make this delicious soup: Add boneless, skinless chicken breasts to hot oil in a large pan, and cook each side for 4-5 minutes, until browned.
Remove the browned chicken from the pan. Set the chicken aside, to cool.
Add chopped onion into the pan. Cook the onions on medium heat for a couple minutes. Add minced garlic for the last 30 seconds. Stir the garlic well, for only 30 seconds, to keep garlic from burning . Immediately add the chicken broth to the pan.
In a separate bowl, mix 2 cups of water with Masa Harina . Whisk this mixture until it is well blended and smooth. Add the water/Masa Harina mixture to the onion/garlic broth, and stir well, to combine.
Add 1 additional cup of water, enchilada sauce, cheese cubes, and spices to the soup. Stir to combine. Bring the Chilis chicken enchilada soup to a boil over medium heat, stirring often until the cheese has completely melted.
Shred the cooled, reserved chicken into small pieces. I use two forks to do this, because the chicken shreds well, when pulled by two forks. Add all of the shredded chicken to the Chilis chicken enchilada soup.
Reduce heat, and simmer soup on low heat for 30-40 minutes. Chilis chicken enchilada soup will thicken quite a bit as it cooks.
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Still Searching For What To Cook
- 2 boneless skinless chicken breast halves cut into 1/4 inch wide strips
- 1 1/2 teaspoonssalt
Preheat a large stock pot over medium high heat.
Season chicken with salt and pepper.
Add butter and oil to pot and brown chicken for 4-5 minutes. Remove to a plate.
Add the diced onion and saute for 3 minutes.
Add the garlic and saute for 2 more minutes, stirring occasionally.
Deglaze the pot with balsamic vinegar.
Return chicken and any juices to the pot.
Add remaining ingredients, bring to a simmer and cook for 30 minutes.
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How To Make Chili’s Southwest Chicken Soup
Full directions for this Chili’s copycat recipe are in the printable recipe card. This is a quick walk-through on how to make the chicken soup.
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Easy Chicken Enchilada Soup
Pressure cooker or slow cooker! Super easy set-it-and-forget-it meal, with all the enchilada taste in a soup. Garnish with cilantro, avocado, red onion, shredded cheese, sour cream, and tortilla strips or chips.
Provided by Gregory Chapman
| 1 can diced green chiles |
| 1 white onion, diced |
Steps:
- Combine chicken breasts, black beans, chicken stock, corn, tomatoes, enchilada sauce, green chiles, onion, garlic, salt, and cumin in a multi-functional pressure cooker. Close and lock the lid. Select Stew mode and cook on high pressure according to manufacturers instructions set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturers instructions, 10 to 40 minutes. Remove chicken, shred it with 2 forks, and return it to the soup.
Nutrition Facts : Calories 389.9 calories, Carbohydrate 45.5 g, Cholesterol 78.3 mg, Fat 5.4 g, Fiber 12.1 g, Protein 41.1 g, SaturatedFat 1.3 g, Sodium 1915 mg, Sugar 5.6 g
SEE MORE: Be sure to check out my collection of BEST Canned Chicken Recipes
Freezer Friendly Chicken Tortilla Soup
Homemade chicken tortilla soup is very freezer friendly. To freeze it, transfer the soup to freezer safe containers, seal them up, and freeze them for up to 6 months. Let them thaw in the refrigerator when you’re ready to enjoy them again. Heat it up in a pot and you’re good to go.
That’s it, my friends. I hope you enjoy my favorite chicken tortilla soup recipe. Just how I like it! I hope you enjoy it as well. Family loved for sure!
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Is Chilis Enchilada Soup Spicy
Yes, todays recipe is spicy as we used chili powder and also the El Pato hot tomato sauce. Leave out the chili powder and also replace the hot tomato sauce with regular tomato sauce to make the soup non-spicy. You can also add 3 tbsp brown sugar instead of 2 tbsp to balance off the flavor of the enchilada sauce.
How To Thicken This Enchilada Soup Recipe
If your soup is a little bit on the watery side, theres an easy solution. Just increase the amount of masa harina. Masa harina, also known as masa flour, is flint corn soaked in a slacked lime solution and then ground into flour. People have used it for hundreds of years as a thickener.
There are two ways to thicken the soup using masa harina. You can either add more masa harina to the water from the start or add it in later.
If you decide to add more harina masa after cooking the soup, dont just sprinkle masa harina directly into the soup. It will cause lumps.
Instead, simmer about 2 cups of chicken stock in a separate pot and whisk in masa harina until it slightly thickens. Continue to cook the masa harina for an additional minute and then stir it into the rest of the soup.
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What Is The Healthiest Soup
What makes a soup healthy depends on the ingredients that go into the soup recipe you are making. For this easy to make Chicken Tortilla Soup recipe, for example, you can probably make it even healthier if you use whole wheat or whole grain tortilla. Choose healthier ingredients like no heavy cream. The most heart-healthy soup recipes will be those full of veggies, light on the fat, low on the carbs and high in protein.
What Cheese To Use
I use processed American cheese in this recipe. I believe this is an underrated cheese because it melts so well and has a pronounced cheese flavor. I do not recommend using Velveeta for this because I think the flavor of Velveeta can take over in the soup.
Store-brand American cheese works extremely well. Normally you might buy processed American cheese in slices, but you can also buy it in a chunk at the deli counter in most grocery stores. This saves you from having to unwrap multiple pieces of cheese.
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What Makes The Chilis Chicken Enchilada Soup So Good
The Chicken Enchilada Soup Chilis serves at the restaurants tastes fantastic, but not everyone appreciates the smooth consistency. This version of the recipe adds a bit of a bite by not blending the veggies.
Of course, if you prefer a smoother soup, you can puree the soup with a stick blender before adding the chicken.
To Make Crispy Tortilla Strips:
- Pan Frying: Preheat a pan with 1/4 cup oil over medium-high heat. Cut 8 corn tortillas into thin strips and fry them in a couple of batches, adding more oil as needed. Remove from the pot and let drain on a paper-towel-lined plate.
- To Bake: Toss tortilla strips in a bowl with 2 Tbsp oil until well coated. Bake on a cookie sheet in a single layer at 350F for 15 minutes.
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Serving Chilis Chicken Enchilada Soup
When the Chilis chicken enchilada soup is done, ladle it into individual bowls. Top each bowl of soup with pico de gallo, and baked tortilla strips. You can also add grated cheddar cheese or sour cream, if desired.
While I think we will agree that this is probably not the healthiest soup on the planet, it really is delicious, and tastes just like a fantastic chicken enchilada. Vvery once in awhile, thats a GOOD thing! Hope you will consider trying this recipe! Its really tasty ! Have a great day!
Interested In More Recipes
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Ingredient Notes & Substitutions
Enchilada Sauce:This recipe can be made with canned enchilada sauce however, if you want to raise the bar a notch, make a batch of our easy to make Slow Cooker Enchilada Sauce. It’s absolutely the best, and brings an extra layer of flavor to any enchilada dish.
Chicken Stock:Like the enchilada sauce, you can used canned stock, but I prefer to use homemade: it’s just so easy to make, plus it freezes well, so you can always have some on hand. If you’ve never made homemade chicken stock, be sure check out our super-easy step-by-step tutorial.
Chicken: Enchilada soup is a great option for using up holiday leftover turkey! Just sub in chopped or shredded turkey for the chicken.
Pan-fried Corn: Corn isn’t part of the original recipe, but I almost always add it I enjoy the slightly sweet bite and texture it adds to the soup.
To pan-fry frozen corn, simply heat a small skillet over medium-high heat. Melt one tablespoon of butter, and then add frozen corn to hot butter and pan-fry, stirring constantly, until corn begin to turn golden brown.
Canned Tomatoes: You can use any store-bought or home-canned tomatoes. Personally, I use S& W Petite-cut Tomatoes, Diced With Sweet Onion & Roasted Garlic.
Processed American Cheese:I am not a big fan of processed food. Not only is it filled with ingredients I don’t like to put in my body, but it usually tastes like Box. However, after a lot of experimenting, I’ve come to accept that processed cheese has its place.
What Is The Best Thing To Eat At Chilis
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What Makes This Chilis Southwest Chicken Soup So Good
- It tastes just like the restaurant version! However, its super quick and easy to make in the comfort of your own home.
- It all comes together in just one pot! This Chilis southwest chicken soup couldnt possibly be easier to cook and cleanup. With just one pot youll have a complete, hearty, and tasty meal.
- Its healthy but super satisfying! Loaded with lean chicken breast, fresh veggies, and a handful of flavorful spices. This dinner or lunch recipe is everything we stand for easy, healthy, and delicious!
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