Chicken Enchilada Soup (Chili's Restaurant Copycat Recipe)

This Chicken enchilada Soup recipe is filled with tender chicken, green chiles, black beans and sweet corn in a boldly flavored cheesy and creamy broth. Made with simple ingredients and packed with traditional Tex-Mex flavors, this easy enchilada soup recipe comes together in 30 minutes.

📝 Ingredients

• 2 tablespoons olive oil
• 1 small onion (finely chopped)
• 2 garlic cloves (minced)
• 1/2 cup masa harina
• 6 cups chicken broth (divided)
• 1 4-ounces can green chiles
• 1 15-ounces can fire roasted tomatoes with their juices (or diced tomatoes)
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1 cup red enchilada sauce (I use mild)
• 1 pound boneless and skinless chicken breasts or thighs
• 1 15-ounces can black beans, rinsed and drained
• 12 ounces frozen corn
• 4 ounces cream cheese (cut into small cubes and softened)
• 2 cups cheddar cheese (shredded, plus more for serving)
• Shredded cheese (tortilla chips, chopped onions, sour cream, chopped cilantro, lime wedges, sliced or chopped avocado.)

👨‍🍳 Instructions

1. 1In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the onions and sauté, stirring occasionally for about 4 minutes, or until the onions become translucent. Add the garlic and sauté, stirring frequently, for about 30 seconds or until aromatic.
2. 2Just like when making a regular roux, sprinkle the masa harina over the softened onions and garlic and cook for about 1 minute, stirring constantly. Gradually and slowly, add about 1 cup of broth while stirring constantly.
3. 3Next, stir in the green chiles, fire roasted tomatoes, ground cumin, chili powder, paprika, salt, enchilada sauce and the remaining chicken broth.
4. 4Add the chicken, black beans and corn and stir to combine. Bring to a gentle boil and then lower the heat. Simmer, uncovered, stirring occasionally for 10 to 12 minutes or until the chicken is fully cooked.
5. 5Remove the cooked chicken from the pot and onto a plate. Shred the chicken with two forks and then return it to the pot. Mix to combine.
6. 6Add the softened cream cheese and stir until melted. Remove the pot from the heat and stir in the shredded cheese. Miix until the cheese has melted.
7. 7Season to taste and serve immediately with your favorite toppings.