Copycat Chicken Enchilada Soup (Chili’s) Recipe
Copycat Chicken Enchilada Soup (Chili’s) – Your Go-To Comfort Food for Lunch, Dinner, or Tailgating
Craving some restaurant-style comfort right at home? Try the Copycat Chicken Enchilada Soup, inspired by Chili’s.
This soup is a perfect blend of Mexican flavors, making it an ideal choice for both lunch and dinner. It’s also a fantastic addition to your tailgating menu.
The recipe brings together hearty ingredients like chicken, onions, and garlic, along with the richness of refried beans and enchilada sauce, all seasoned to perfection. What you get is a bowlful of comfort that’s both fulfilling and delicious.
This Mexican-inspired soup is not just a treat for your taste buds but also a warm hug for your soul.
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Copycat Chicken Enchilada Soup (Chili’s)
Ingredients
- 1 tbsp vegetable oil
- 1 lb chicken breast fillets
- ½ cup onions diced
- 1 clove garlic pressed, to taste
- 4 cups reduced-sodium chicken broth
- 1 can (16oz) refried beans
- 1 cup enchilada sauce
- 16 ozs velveeta cheese
- 1 tsp salt
- 1 tsp chili powder
- ½ tsp ground cumin
Instructions
- Place 1 tablespoon of oil in a large pot and heat it over medium heat.
- Place 1 tablespoon of oil in a large pot and heat it over medium heat.
- Add onions and garlic to the same pot. Cook them for about 2 minutes over medium heat, or until the onions start to look see-through.
- Pour chicken broth into the pot. Add refried beans. Use a wire whisk to mix them together until they're blended.
- Add enchilada sauce, cheese, salt, chili powder, and cumin to the pot. Increase the heat and wait until the mixture starts to boil.
- While waiting for the soup to boil, shred the cooked chicken into small pieces.
- While waiting for the soup to boil, shred the cooked chicken into small pieces.
- Lower the heat and let the soup simmer for 30-40 minutes, or until it gets thick.
To Serve:
- Optional: Top with pico de gallo, crumbled corn tortilla chips, slices of avocado, or Sprinkle shredded cheddar cheese.
Nutrition
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