Copycat Chicken Enchilada Soup (Chili’s)

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.

Overhead view of Copycat Chicken Enchilada Soup (Chili's) in a white bowl garnished with sliced avocado.

Tips and Tricks

Preparing the Chicken

For more flavorful chicken, marinate the fillets in lime juice, garlic, and chili powder for at least 30 minutes before cooking. This adds an extra layer of zest to your soup.

Enhancing the Texture

If you prefer a chunkier soup, consider adding a can of drained and rinsed black beans or corn when you add the refried beans. This will provide more texture and variety in each bite.

Cheese Melting

To avoid clumps, cut the Velveeta cheese into small cubes before adding it to the pot. This helps it melt more evenly and quickly into the soup.

Adjusting Spice Levels

If you like your soup spicier, add a chopped jalapeño or a few dashes of hot sauce when adding the enchilada sauce. For a milder version, reduce the chili powder to ½ teaspoon.

Simmering Time

Letting the soup simmer for the full 40 minutes allows the flavors to meld together perfectly. Stir occasionally to prevent the cheese from sticking to the bottom of the pot.

Serving Suggestions

For a more complete meal, serve the soup with a side of warm tortillas or crusty bread. This can help balance the richness of the soup and provide a satisfying crunch.

Leftovers

This soup tastes even better the next day. Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of chicken broth if it has thickened too much.

Related Recipes

Cheesy Lasagna Soup

Potato Soup with Ham and Cheddar

Easy Butternut Squash Soup



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Closeup of Copycat Chicken Enchilada Soup (Chili's) Recipe in a white bowl.



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Overhead view of Copycat Chicken Enchilada Soup (Chili's) in a white bowl garnished with sliced avocado.

Copycat Chicken Enchilada Soup (Chili’s)

Nesting Lane Indulge
5 from 1 vote
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Soup
Cuisine Mexican
Servings 12

Ingredients
  

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

Calories: 225.5kcalCarbohydrates: 12.9gProtein: 18.2gFat: 11.3gSaturated Fat: 6gCholesterol: 54.1mgSodium: 1168.6mgFiber: 2.5gSugar: 4.9g
Tried this recipe? Let us know what you think!Mention @nestinglaneindulge or tag #nestinglaneindulge!

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