- Home
- Chili's Copycat Recipes
- Chili’s Chicken Enchilada Soup – Copycat Recipe
Chili’s Chicken Enchilada Soup – Copycat Recipe
Mar 07, 2026
Chili’s Chicken Enchilada Soup – Copycat Recipe
This delicious Chicken Enchilada Soup is a perfect blend of spices, tender chicken, and creamy goodness, reminiscent of Chili’s famous dish. It’s easy to make and incredibly comforting, ideal for chilly nights! 🍲✨
Recipe Details
| Prep Time | |
|---|---|
| Cook Time | |
| Total Time | |
| Servings | 6 servings |
Ingredients
- 1 lb cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14 oz) diced tomatoes with green chilies
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Shredded cheese, sour cream, and cilantro for garnish
Instructions
- In a large pot, combine shredded chicken, enchilada sauce, black beans, corn, diced tomatoes, and chicken broth. Stir well.
- Bring the mixture to a boil over medium heat, then reduce heat to a simmer.
- Add in heavy cream, chili powder, cumin, salt, and pepper. Stir well to combine.
- Let the soup simmer for 20-25 minutes, stirring occasionally.
- Serve hot, garnished with shredded cheese, sour cream, and cilantro.
Nutrition Information
| Calories | 350 calories |
|---|---|
| Fat | 20g fat |
| Carbohydrates | 30g carbohydrates |
| Protein | 25g protein |
Handy Tips
- For extra flavor, use rotisserie chicken.
- Adjust the spiciness by choosing mild or hot enchilada sauce.
Ingredient Swaps
- Heavy Cream: Substitute with coconut milk for a lighter version.
- Black Beans: Use pinto beans or kidney beans if preferred.
- Chicken Broth: Vegetable broth can be used for a vegetarian option.
