Description
Bring the restaurant-style magic of Chili’s Chicken Enchilada Soup to your own kitchen with this hearty and velvety recipe. This comfort food classic combines tender shredded chicken, tangy red enchilada sauce, and earthy masa harina for a thick, satisfying texture. It is a family-friendly favorite that uses bold Southwestern spices like cumin and smoked paprika to deliver deep flavor in under an hour. Perfect for busy weeknights, this customizable, nutrient-rich soup feels gourmet yet remains effortless to prepare.
Ingredients
2 tablespoons olive oil
1/2 medium onion, finely diced
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon smoked paprika
1 cup masa harina
4 cups low-sodium chicken broth
1 (10 oz) can red enchilada sauce
1 1/2 cups shredded cooked chicken
1 cup shredded cheddar or Monterey Jack cheese
Salt and black pepper to taste
Optional toppings: cilantro, avocado, lime wedges, sour cream
Instructions
Heat the olive oil in a large pot over medium heat.
Add the onion and sauté until soft and translucent, about 5 minutes.
Add the minced garlic, cumin, chili powder, and smoked paprika, stirring for 1 minute until fragrant.
Whisk in the masa harina and cook for 1 minute to toast lightly.
Slowly pour in the chicken broth and red enchilada sauce, whisking constantly to prevent lumps.
Bring the mixture to a simmer and let it thicken for about 10-15 minutes.
Stir in the shredded chicken and cook for another 5 minutes to heat through.
Remove from heat and stir in the shredded cheese until melted and smooth.
Season with salt and pepper to taste.
Serve warm, topped with your favorite garnishes.
Notes
Using pre-cooked rotisserie chicken significantly reduces prep time. For a thicker consistency, add a little extra masa harina; for a thinner soup, add more chicken broth. Store leftovers in an airtight container in the refrigerator for up to 3 days; the flavor often improves the next day.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg