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Chili's Chicken Enchilada Copycat Soup Recipe

This soup is a total game-changer for taco night! It's got all those amazing Tex-Mex flavors you love from Chili's—creamy, cheesy, with just the right amount of kick. It's become a regular in my dinner rotation because it's ready in under an hour and my kids actually eat their veggies without complaining!
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 pound boneless skinless chicken breasts, diced
  • 1 medium onion diced
  • 1 green bell pepper diced
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 1 10-ounce can diced tomatoes with green chilies
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 10.75-ounce can cream of chicken soup
  • 1 cup Velveeta cheese cubed
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • Tortilla strips shredded cheese, and sour cream for topping

Method
 

  1. Heat vegetable oil in a large pot over medium-high heat. Add diced chicken and cook for 5-6 minutes until browned and cooked through. Remove and set aside.
  2. In the same pot, add onion and bell pepper. Sauté for 4-5 minutes until softened. Add garlic and cook for 1 minute more.
  3. Add chicken broth, diced tomatoes with green chilies, black beans, and corn. Stir to combine.
  4. Stir in chili powder, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
  5. Add the cooked chicken back to the pot along with the cream of chicken soup. Stir well to incorporate.
  6. Add cubed Velveeta cheese and stir until completely melted and the soup is creamy and smooth.
  7. Simmer for an additional 10 minutes, stirring occasionally. Taste and adjust seasoning as needed.
  8. Serve hot, topped with crispy tortilla strips, shredded cheese, sour cream, and fresh cilantro if desired.