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The Perfect Copycat Chilis Chicken Enchilada Soup Recipe

Do you ever find yourself craving that wonderfully rich, creamy, and satisfying soup from Chili’s? That unforgettable bowl of comfort, filled with tender chicken, cheesy delight, and a signature Tex-Mex flair? Well, you no longer have to venture out to satisfy that craving. We are here to guide you in recreating this beloved dish in your very own kitchen with our definitive Copycat Chilis Chicken Enchilada Soup recipe.

We understand the frustration when a homemade attempt doesn’t quite capture the magic. That’s precisely why we’ve poured our efforts into testing and perfecting this recipe, ensuring it mirrors the authentic taste and velvety consistency you adore. This isn’t just another soup; it’s a one-pot masterpiece that delivers the lively spirit of a restaurant meal to your home, minus the fuss and expense. Prepare to delight your family and friends, but more importantly, indulge in a bowl of pure, unadulterated comfort.

Why You’ll Love This Recipe

• Restaurant Quality at Home: We have truly captured the essence of the original! This recipe provides the genuine creamy and savoury taste you’d expect, letting you savour a restaurant classic whenever you wish.
• Incredibly Easy to Make: While it tastes wonderfully complex, this soup is remarkably straightforward to prepare in just one pot. It’s the ideal EasySoup for those busy weeknights when you desire something special without spending hours in the kitchen.
• Rich, Creamy, and Comforting: Our key ingredient, masa harina, lends the soup a distinctively thick and smooth texture that is both hearty and immensely comforting. It truly is the ultimate soul-soothing dish.
• Perfectly Customisable: One of the greatest joys of making soup at home is personalising it with toppings. We invite you to get creative and load your bowl with tortilla strips, avocado, soured cream, and extra cheese to make it uniquely yours.
• Great for Meal Prep: This soup is fantastic for meal prepping, as the flavours meld and become even richer overnight. It keeps beautifully in the fridge, making it a superb choice for lunches during the week.

Ingredients

• 2 tbsp vegetable oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 50g (about 1/2 cup) masa harina
• 1 litre (4 cups) good-quality chicken stock
• 400g (1 can) red enchilada sauce (mild or medium)
• 1 tsp ground cumin
• 1 tsp chilli powder
• 1/2 tsp dried oregano
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper
• 500g boneless, skinless chicken breasts
• 120ml (1/2 cup) double cream
• 150g (about 1 1/2 cups) grated Cheddar or Monterey Jack cheese

Crafting Your Copycat Chilis Chicken Enchilada Soup: A Step-by-Step Guide

Creating this soup is a simple affair that will fill your home with the most delightful aromas. We’ve outlined the process in easy, clear steps to ensure you achieve a flawless result every single time. Let’s begin!

Step 1: Building the Flavour Base

Every exceptional soup begins with a solid foundation of flavour. We start by gently cooking the aromatics to release their wonderful tastes and smells.

1. In a large pot or Dutch oven, warm the vegetable oil over a medium heat.
2. When the oil begins to shimmer, add the finely diced onion and cook for 5–7 minutes, stirring now and then, until it has softened and turned translucent.
3. Stir in the minced garlic and continue to cook for one more minute until it becomes fragrant. Be mindful not to let it brown, as this can create a bitter taste.

Step 2: Creating the Velvety Roux with Masa Harina

This is the vital step that gives our Chicken Enchilada Soup its characteristic creamy body. Masa harina, a special corn flour, not only thickens the soup but also adds a subtle, authentic corn taste.

1. Sprinkle the masa harina evenly over the softened onions and garlic. Stir constantly for about two minutes. The mixture will become a thick paste, and you’ll smell a pleasant, toasty corn fragrance. This step creates a roux, which is key to a smooth, thick soup.
2. Gradually pour in around 250ml (1 cup) of the chicken stock, whisking energetically as you go. Continue whisking until the paste is lump-free and perfectly smooth to avoid a grainy texture later on.
3. When the mixture is smooth, slowly whisk in the rest of the chicken stock, followed by the red enchilada sauce.

Step 3: Simmering and Cooking the Chicken

It’s now time to combine the elements and allow the flavours to develop. Cooking the chicken directly in the soup ensures it becomes wonderfully tender and absorbs all the delicious seasonings.

1. Add the ground cumin, chilli powder, dried oregano, salt, and pepper, stirring to combine. Bring the soup to a gentle simmer.
2. Gently lower the whole chicken breasts into the simmering liquid, making sure they are completely covered.
3. Turn the heat down to low, put the lid on the pot, and allow it to simmer for 20–25 minutes, or until the chicken is cooked through and tender. A meat thermometer should read 74°C (165°F).
4. When the chicken is done, lift the breasts out of the pot and set them on a chopping board. Allow them to cool slightly before shredding the meat using two forks.

Step 4: Finishing the Soup

We are almost there! This last step is what turns our flavour-packed broth into the rich, cheesy soup we know and love. This is what makes it a genuine Chilis Copycat.

1. Place the shredded chicken back into the soup.
2. Take the pot off the heat and gently stir in the double cream, followed by the grated cheese. Keep stirring until the cheese has fully melted and the soup is beautifully smooth and creamy.
3. Have a taste of the soup and add more seasoning if you feel it’s needed. You might prefer a little extra salt or another dash of chilli powder for more warmth.

Pro Tips for the Perfect Soup

Ready to elevate your soup from delicious to truly exceptional? Here are a few handy hints we’ve learned. For another easy and satisfying meal, you might also like our popular Garlic Parmesan Chicken Pasta Recipe.

• Use a Rotisserie Chicken: To make this Copycat Recipe even faster, feel free to use a pre-cooked rotisserie chicken. Simply shred about 3–4 cups of meat and add it during Step 4.
• Adjust the Spiciness: Our recipe yields a mild-to-medium heat. If you prefer it spicier, choose a hot enchilada sauce or add a pinch of cayenne pepper. For a tamer soup, stick with a mild enchilada sauce.
• Stick with Masa Harina: Although it may be tempting to use ordinary cornflour, we really do recommend using masa harina. It provides the unique texture and authentic taste that are fundamental to this recipe. You can discover more about its unique qualities from expert sources like King Arthur Baking.
• Prepare in Advance: This soup is one of those dishes that tastes even better the next day as the flavours have more time to mingle. Don’t hesitate to make it a day ahead. Just reheat it gently on the hob, taking care not to let it boil once the cream and cheese are in.

Serving and Topping Suggestions

A bowl of this chicken enchilada soup is the perfect base for an array of tasty toppings! Why not set up a toppings station and let everyone customise their bowl? Here are a few of our top choices:

• Crispy Tortilla Strips (store-bought or homemade)
• A dollop of Soured Cream or Greek Yoghurt

– Diced Avocado or a spoonful of Guacamole

• Freshly Chopped Coriander
• Extra Grated Cheese
• Sliced Jalapeños (fresh or pickled)
• A squeeze of fresh Lime Juice

This soup is hearty enough to be a full meal by itself, but it also goes beautifully with a fresh green salad or a piece of crusty bread for dipping. Much like our simple Sticky Chicken Rice Bowls, it’s a dish that truly stands on its own.

FAQ

Conclusion: Your New Favourite Soup Awaits

And there you have it—a straightforward yet wonderfully flavourful recipe that brings one of the most beloved Soup Recipes from the restaurant right into your home. This Copycat Chilis Chicken Enchilada Soup is not just a dish; it’s a warm, comforting hug in a bowl, perfect for cool evenings, family gatherings, or any time you need a delicious lift.

We have provided you with the clear path to a delicious result, and now it’s over to you to work your magic. We are certain that after one taste, this recipe will become a treasured favourite in your collection. So, gather your ingredients, pop on an apron, and prepare to fall in love with this incredible soup.

Have you made this recipe? We would be thrilled to know how you got on! Please leave a comment below to share your experience, and don’t forget to pass it on to another soup enthusiast!

Recipe Card

Prep: 10 mins
Cook: 35 mins
Serves: 4

Ingredients

• 2 tbsp vegetable oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 50g (about 1/2 cup) masa harina
• 1 litre (4 cups) good-quality chicken stock
• 400g (1 can) red enchilada sauce (mild or medium)
• 1 tsp ground cumin
• 1 tsp chilli powder
• 1/2 tsp dried oregano
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper
• 500g boneless, skinless chicken breasts
• 120ml (1/2 cup) double cream
• 150g (about 1 1/2 cups) grated Cheddar or Monterey Jack cheese

Instructions

1. Heat oil in a large pot over medium heat. Sauté the onion until soft (5-7 mins), then add the garlic and cook for 1 more minute until fragrant.
2. Stir in the masa harina to form a paste and cook for 2 minutes. Gradually whisk in 1 cup of the chicken stock until smooth, then whisk in the remaining stock and the enchilada sauce.
3. Add the cumin, chilli powder, oregano, salt, and pepper. Place the whole chicken breasts into the soup. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes until the chicken is cooked through.
4. Remove the cooked chicken and shred it using two forks. Return the shredded chicken to the pot.
5. Take the pot off the heat and stir in the double cream and grated cheese until the cheese has completely melted and the soup is smooth and creamy. Season to taste before serving.

Nutrition (per serving, estimated):
Calories: 620,
Carbs: 20 g,
Protein: 53 g,
Fat: 31 g

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