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Chili's Chicken Enchilada Soup Copycat Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 3 cups rotisserie chicken shredded
  • 1 10-ounce can red enchilada sauce
  • 4 cups chicken broth
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 teaspoons ground cumin
  • 2 cups cheddar cheese shredded
  • 1 cup masa harina or corn tortillas blended (optional thickener)
  • Salt and pepper to taste

Method
 

  1. Saute the onion and garlic in a large pot until softened.
  2. Add the cumin and let it bloom for 30 seconds, then pour in the chicken broth and enchilada sauce.
  3. Stir in the shredded chicken and simmer for 10 minutes.
  4. Reduce the heat to low and stir in the cheddar gradually until melted and smooth.
  5. Season to taste and serve with your favorite toppings.

Notes

Add the cheese off the heat - adding it at a hard boil separates the fat and turns the soup greasy and gritty. Rotisserie chicken is the biggest time saver. Enchilada sauce brand matters: mild versus medium changes the heat, and red versus green gives a completely different profile. The 10-minute final simmer lets the cumin bloom and round out. Bulk it up with black beans, corn or diced poblanos.