Chili’s Southwest Chicken Soup Vs Chicken Enchilada Soup

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Recipe Tips For The Cook

Chilis Chicken Enchilada Soup
  • Dont have any masa harina on hand? Crush up some tortilla chips in a blender to substitute.
  • You must incorporate the masa harina into the water completely first. If you add the masa harina into the soup directly, it will be difficult to blend in and could be lumpy.
  • If you feel 2 cups masa harina is too much, I have made the soup with 1 1/2 cups with good results.

This soup is sure to please the hearty eaters in your family. This recipe makes a huge pot of soup, but it can be frozen and reheated later.

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!

How To Make Chilis Southwest Chicken Soup

  • Season chicken breast with salt. Cook the chicken breast with oil in a large pot over medium heat for about 6 to 7 minutes on each side, until fully cooked.
  • Remove chicken from the pot and when cool to the touch, shred the chicken.
  • Place one tablespoon of vegetable oil to the same pot where the chicken was cooked.
  • Sauté garlic and onion until the onion is translucent.
  • Add celery and cook for 2 to 3 minutes.
  • Add tomato paste, and stir well. Sauté for about 1 minute stirring constantly then add chicken stock.
  • Add chipotle peppers, hominy, green chilies, diced tomatoes, and shredded chicken. Cook until the soup has heated through.
  • Add a squeeze of lime juice and about 1 tablespoon of chopped cilantro.
  • Garnish soup with fried corn tortilla strips, chopped cilantro, and shredded cheese if desired.
  • Not only is this southwestern chicken soup recipe amazingly delicious, but it is also so simple to throw together. In no time at all, you have perfect winter comfort in a bowl.

    I love mine with fried tortilla chips on top, but if you like, you could skip the tortilla strips and serve the soup with cornbread for a hearty, comforting meal.

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    What Is Masa Harina

    Masa harina is traditionally used to make tamales, tortillas, and other Mexican dishes. It means dough flour in Spanish because its made from dried masa, a dough produced from specially treated corn.

    Masa harina is found in the baking aisle of most supermarkets or you can .

    Do not try to substitute corn meal or regular corn flour. Theyre produced from different types of corn, are processed differently, and will not produce the same results. You also cant use regular wheat flour.

    And, while it is possible to use tortilla chips or tortillas, they wont break down like the masa harina. Anyway, masa harina is super cheap and easy to use.

    Southwestern Enchilada Chicken Soup

    TSR Version Of Chilis Chicken Enchilada Soup By Todd ...
    Very easy, flavorful soup. Low in calories. This was out of a newspaper–food section. Made in crock pot, so easy in summer.

    Provided by out of here

    4 boneless skinless chicken breasts
    2 tablespoons olive oil
    2 cans chicken broth
    4 cups water
    1 package frozen corn
    1 can stewed tomatoes, chopped up
    1 medium onion, chopped
    2 cans green chilies
    1/2 teaspoon salt
    1 package dry enchilada mix
    1 package white corn tortillas
    • In a large skillet, saute the cut up chicken .
    • Saute in the hot oil until lightly browned.
    • Transfer to a crock pot.
    • Stir in remaining ingredients.
    • Cover and cook on low 6-8 hours.
    • Cut tortilla strips thin and fry in hot oil until browned.
    • Top each bowl of soup with tortilla strips and shredded cheese.

    Nutrition Facts : Calories 373.3, Fat 8.8, SaturatedFat 1.5, Cholesterol 45.6, Sodium 948.7, Carbohydrate 49.3, Fiber 7, Sugar 6.9, Protein 28.4

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    How To Make Chilis Chicken Enchilada Soup

    Its easy to make Chilis chicken enchilada soup at home with this recipe.

  • In a pitcher or large measuring cup, combine masa harina with water. Stir until all lumps dissolve.
  • In a large pot, combine the oil, chicken base, onions, cumin, chili powder, granulated garlic, salt, and cayenne.
  • Cook, stirring occasionally until onions are soft and translucent.
  • Add the masa harina mixture to the pot and bring to a boil.
  • Cook for 2 to 3 minutes, stirring constantly.
  • Stir in more water and the tomatoes.
  • Return to a boil, stirring occasionally.
  • Add the cheese and cook until the cheese melts.
  • Add the chicken and heat through.
  • Some Tips For Making This Easy Enchilada Soup:

    • The original calls for Velveeta but I just dont use Velveeta as a rule .
    • I use Better than Bouillon instead of chicken stock and amp up the flavor using more than it calls for on the label. This is an easy way to deepen the flavor of your soup.

    Slow Cooker Chicken Enchilada Soup Recipe:

    Add in all the soup ingredients except for the cream cheese and cheddar cheese. Mix really well and cook on low for 7-8 hours . In the last hour add in the cream cheese, cheddar cheese and stir well. Serve with the toppings as instructed in the recipe below.

    Looking for more soups?

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    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.

    What Makes This Chilis Southwest Chicken Soup So Good

    Chili’s Copycat Chicken Enchilada Soup Recipe
    • 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!

    Also Check: Campbell Soup Chicken And Rice Recipe With Broccoli

    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.

    How To Make Southwest Chicken Soup

  • Saute the veggies and chicken: Cook the onion, bell pepper, and garlic in a large soup pot with some oil. Once theyre tender, add the chicken, salt, and pepper.
  • Add additional soup ingredients: Add the tomatoes, black beans, corn, chicken broth, enchilada sauce, chipotle peppers, paprika, coriander, and the bay leaf to the pot. Stir until combined.
  • Let the flavors simmer: Bring your soup to a boil. Afterward, reduce the heat to a simmer, cover with a lid, and cook for 15 minutes.
  • Garnish and enjoy: Stir in the freshly chopped cilantro and lime juice. Give it a taste and add more salt if needed. Spoon the soup into individual bowls, top with the garnishes of your choice, and enjoy!
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    Chilis Chicken Enchilada Soup

    Chilis Southwest Chicken Soup Vs Chicken Enchilada Soup ...

    Chicken Enchilada Soup is a delicious, easy soup make with some fun and unique ingredients youll love! Unlike most Mexican soups this one doesnt have a whole bunch of vegetables inside.

    In fact the only one in there, onions, sort of disappear into the soup as it cooks. It also has a deliciously thick texture that is from something called masa harina.

    I have a bag of masa harina I love using for a bunch of different recipes, but the use of it in this recipe to thicken the soup is a less expensive and easier way compared to the boiling of ground corn tortillas that more authentic enchilada soups use.

    If you cand find the masa harina or if you have corn tortillas and want to use them up, add them to your food processor and process them as finely as you can. They will break down fully in the soup.

    What is masa harina? Masa harina is made from dried corn which is soaked in lime and water before being ground into flour. Its commonly used in the making of tortillas.

    First things first, the original version of the recipe calls for masa harina, which can be difficult to find if you dont have any ethnic grocers nearby. I buy this one at my local store but a good online version is this one although admittedly more expensive.

    Also Check: Campbells Chicken Rice Bake

    Storing Freezing And Reheating

    To store, keep the leftovers in an airtight container in the fridge for up to 1 week.

    To freeze, place the soup in an airtight container or a sealed freezer-safe bag. It can stay frozen for 4 to 6 months. Let it thaw completely in the fridge before reheating.

    To reheat, simply place the soup in a pot and heat it on the stovetop until warmed through. Alternatively, you reheat a bowl of soup at a time in 1-minute intervals. It should be heated through after 3 minutes or so.

    Chili’s Chicken Enchilada Soup

    This recipe may be halved. Masa Harina is a type of corn flour. It is found at most grocery stores in the flour section. From

    Provided by JustaQT

    Yield 1 1/2 gallons, 16-20 serving

    Number Of Ingredients 12

    3 cups diced yellow onions
    2 teaspoons ground cumin
    2 teaspoons garlic powder
    1/2 teaspoon cayenne pepper
    1/2-2 cup masa harina
    4 quarts water
    1/2 lb processed American cheese, cut in small cubes
    3 lbs cubed cooked chicken
    • In large pot, place oil, chicken base, onion and spices.
    • Sauté until onions are soft and clear, about 5 minutes.
    • In another container, combine Masa Harina with 1 quart water.
    • Stir until all lumps dissolve.
    • Add to sautéed onions and bring to boil.
    • Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly.
    • This will eliminate any raw taste from Masa Harina.
    • Add remaining 3 quarts water to pot.
    • Add tomatoes let mixture return to boil stirring occasionally.
    • Add cheese to soup.
    • Cook stirring occasionally, until cheese melts.
    • Add chicken heat through.

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    How To Make Chilis Chicken Enchilada Soup:

    SAUTÉ. Begin by sautéing your garlic in a large pot and adding your chicken broth.

    ADD INGREDIENTS. In a separate bowl, whisk together masa harina and water until well blended. From there, you add the masa mixture to the pot followed by the remaining water, enchilada sauce, Velveeta cheese and seasonings.

    BOIL & SIMMER. Bring this to a boil, add the chopped chicken, and simmer for thirty minutes.

    SERVE. Top this delicious soup with your favorite toppings, like tomatoes, cilantro, cheese and tortilla strips, and youre set! I found the colored tortilla strips at my local HEB, but you should be able to find them at most grocery stores. I also think cilantro or green onions would be a great addition on top oh yeah, and maybe sour cream too!!

    Masa harina substitute? Masa harina is basically dried corn dough. If you are wanting the same flavor, you can put dried corn tortillas in a food processor until it turns into a fine powder. Or, you can use cornmeal which will give you the same texture but not the same flavor.

    Can It Be Made In The Instant Pot

    CHILI’S | Chicken Enchilada Soup REDO

    This slow-simmering soup can easily be turned into a quick and easy weeknight dinner in the Instant Pot. Keep the chicken thighs whole so they dont overcook or stir in pre-cooked shredded chicken after the soup is ready. Heres how to make southwest soup in the Instant Pot:

  • Use Saute mode on the Instant Pot to cook the onion, bell peppers, and garlic in oil. Next, stir in the paprika, coriander, salt, and pepper.
  • Add the chicken broth and use a wooden spoon to scrape up any brown bits stuck to the bottom of the pot. Deglazing the pot will prevent the Instant Pot from giving you a burn notice or malfunctioning.
  • Lastly, stir in the enchilada sauce, tomatoes, black beans, corn, chipotle peppers, and a bay leaf. Submerge the whole chicken thighs, set your pressure valve to seal, and pressure cook on high for 14 minutes.
  • When its done, remove the chicken and use 2 forks to shred the meat. Add it back into the Instant Pot along with the cilantro and lime juice. Spoon into a bowl with your garnishes and enjoy!
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    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.

    How To Make This Recipe

  • Heat olive oil in a pot. Add onions, sauteeing until fragrant. Add in chicken, garlic, chili powder, cumin, paprika and salt. Stir ingredients together to combine.
  • Pour in crushed tomatoes, green chilies, brown sugar and chicken broth, then bring to a boil. Once it has been brought to a boil, let the soup simmer until the chicken is cooked.
  • While soup is cooking, mix masa harina with 2 cups of water, stirring until dissolved.
  • When the chicken is cooked, remove it and then shred it. Once the chicken is shredded add it back to pot.
  • Once chicken is shredded and in pot, stir in masa harina mixture, then cheese. Stir until combined and soup is thick and creamy, cooking another 5 minutes.
  • Ladle soup into bowls, adding toppings of choice. Serve and enjoy!
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    When Avon native Daniel Stevens moved to the southwest United States to start his culinary career, he immersed himself in two elements of that region’s culture: Mexican food and surfing. Now Stevens has brought those passions back to Connecticut in his new Simsbury restaurant,


    Recipe: Chicken Enchilada Soup

    Chilis Southwest Chicken Soup Vs Chicken Enchilada Soup ...

    COPYCAT CHILI’S CHICKEN ENCHILADA SOUP 4 cups chicken broth 1/2 cup of thick & chunky mild salsa 8 packets of Taco Bell Mild Sauce 1 tsp crushed garlic, 8 ounces Velveeta cheese, diced 1 can chicken with liquid, flaked 1/4 cup dehydrated onion flakes

    Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth. Add remaining water, enchilada sauce, cheese and spices to pot and bring to boil. Shred the chicken into small, bite-size pieces and add it to the pot.

    Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth. Add remaining water, 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.

    recipe Chili’s Copycat Cajun Chicken Pasta … The chicken on top is so flavorful. I love the added Cajun seasoning!”-Jonathan Melendez. recipe Chili’s Chicken Enchilada Soup “I worked at Chili’s for 10 years, and this recipe is pretty darn close! My 8-year-old loves it!” -Chef #1489882.

    A restaurant favorite made at home- this Chili’s copycat chicken enchilada soup is creamy, cheesy, super easy to make, and tastes just like a warm bowl of comfort on a cold night. A restaurant favorite made at home- this Chili’s copycat chicken enchilada soup is creamy, cheesy, super easy to make, and the perfect winter soup

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