Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Copycat Chicken Enchilada Soup (Chili's)
Nesting Lane Indulge
5
from 1 vote
Print Recipe
Pin Recipe
Prep Time
20
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Course
Soup
Cuisine
Mexican
Servings
12
Equipment
Large Pot
Whisk
Ingredients
1x
2x
3x
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
Calories:
225.5
kcal
Carbohydrates:
12.9
g
Protein:
18.2
g
Fat:
11.3
g
Saturated Fat:
6
g
Cholesterol:
54.1
mg
Sodium:
1168.6
mg
Fiber:
2.5
g
Sugar:
4.9
g
Tried this recipe? Let us know what you think!
Mention
@nestinglaneindulge
or tag
#nestinglaneindulge
!