Cheesy Chicken Enchilada Soup Chilis Recipes

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CHILI'S CHICKEN ENCHILADA SOUP (COPYCAT)



Chili's Chicken Enchilada Soup (Copycat) image

Chili's Chicken Enchilada Soup copycat is creamy, rich, slightly spicy and thick blended together and topped with chunks of chicken breast meat.

Provided by Sabrina Snyder

Categories     Soup

Time 1h

Number Of Ingredients 20

1 pound chicken breasts (boneless skinless and cut into 1? chunks)
1 teaspoon Kosher salt (divided)
2 tablespoons canola oil
3/4 yellow onion (diced (the rest of the onion goes to the topping))
1 teaspoon chili powder
1 teaspoon cumin
1 garlic clove (minced)
4 cups chicken broth
1 cup masa harina
4 cups water
1 1/2 cups enchilada sauce (or one 12 ounce can)
8 ounces cream cheese cheese (cut into small cubes)
8 ounces sharp cheddar cheese
2 roma tomatoes (diced)
1/4 yellow onion (diced)
1/2 jalapeno (deseeded, deveined and minced)
1/4 cup chopped cilantro
1/8 teaspoon kosher salt
1 pinch coarse ground black pepper
1/4 cup cotija cheese crumbles

Steps:

  • In a large dutch oven add the canola oil over medium high heat.
  • Add half the kosher salt to the chicken pieces and add them to the dutch oven.
  • Cook the chicken 3-4 minutes on each side, until just cooked through.
  • Remove the chicken and add in the onions and garlic and lower the heat to medium.
  • Add in the spices and cook for 3-4 minutes until translucent.
  • Add in the chicken broth and whisk.
  • In a large bowl add the masa harina to the water and whisk it together well.
  • Add it into the dutch oven along with the enchilada sauce.
  • Add the chicken back in. Stir well and let simmer for 30-40 minutes on low heat.
  • Add in the cream cheese and cheddar cheese and stir well until melted.
  • Add the topping ingredients, except for the cotija cheese into a bowl together and stir.
  • Top the soup with some of the tomato mixture and some crumbled cheese.

Nutrition Facts : Calories 405 kcal, Carbohydrate 19 g, Protein 24 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 101 mg, Sodium 1545 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

CHEESY CHICKEN ENCHILADA SOUP



Cheesy Chicken Enchilada Soup image

This Creamy Cheesy Chicken Enchilada Soup is a fiesta of flavors full of chunks of chicken, black beans, corn and diced tomatoes, for a complete satisfying and comforting bowl of soup.

Provided by Joanna Cismaru

Categories     Soup

Time 30m

Number Of Ingredients 12

1 tablespoon olive oil
1 large onion (chopped)
1 green bell pepper (seeded and chopped)
10 ounce enchilada sauce ((1 can))
8 ounce cream cheese
14 ounce diced tomatoes ((1 can))
1 cup black beans (drained and rinsed)
1 cup frozen corn kernels (drained)
2 cups chicken breasts (cooked, from 1 roast chicken, chopped)
1 cup chicken broth (low sodium)
2 green onions (chopped)
1 cup mozzarella cheese (shredded)

Steps:

  • Heat the olive oil in a Dutch oven or soup pot, over medium heat. Add the onion and bell pepper and cook for about 5 minutes until the onion is soft and translucent.
  • Add the enchilada sauce and cream cheese. Break down the cream cheese with a wooden spoon and cook until the cheese has completely melted.
  • Add the diced tomatoes, black beans, frozen corn and stir.
  • Add the chopped chicken breast and chicken broth. Stir and cook for about 10 to 15 minutes, stirring occasionally, just until the soup is really hot. You don't really want to boil this soup for too long because the cream cheese could curdle. If you find the soup is too thick, add a bit more chicken broth.
  • Remove from heat and top with green onions and mozzarella cheese before serving.

Nutrition Facts : Calories 359 kcal, Carbohydrate 26.9 g, Protein 23.6 g, Fat 18.1 g, SaturatedFat 8.9 g, Cholesterol 70 mg, Sodium 533 mg, Fiber 5.8 g, Sugar 4.5 g, ServingSize 1 serving

CHEESY CHICKEN ENCHILADA SOUP



Cheesy Chicken Enchilada Soup image

This is a thick and hearty soup with all your favorite enchilada flavors! The masa harina adds a lovely texture and touch of corn flavor to the soup, which is actually somewhat stew-like in consistency. You can increase or decrease the seasonings to your taste preference, and make each bowl your own by topping with your favorite extras, such as tortilla chips, diced avocado, shredded cheese, sour cream, and salsa.

Provided by Rebekah Rose Hills

Time 55m

Yield 6

Number Of Ingredients 15

1 tablespoon olive oil, or more to taste
1 medium white onion, diced
1 tablespoon minced garlic
½ cup masa harina
3 cups chicken stock
3 cups shredded cooked chicken
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can fire-roasted diced tomatoes, undrained
1 (10 ounce) can enchilada sauce
1 (4 ounce) can chopped green chile peppers
1 chipotle pepper in adobo sauce, minced
1 teaspoon ground cumin, or more to taste
1 teaspoon garlic powder, or more to taste
1 cup shredded Mexican cheese blend
½ teaspoon salt, or more to taste

Steps:

  • Heat oil in a soup pot over medium to medium-high heat. Add onion and saute until tender and beginning to get some color, about 8 minutes. Add garlic and saute until fragrant, about 1 minute.
  • Stir in masa harina and cook for 1 minute. Add chicken stock and stir until well blended. Add chicken, black beans, diced tomatoes with juice, enchilada sauce, chile peppers, chipotle in adobo sauce, 1 teaspoon cumin, and 1 teaspoon garlic powder. Stir until well blended and bring to a simmer. Reduce heat and simmer until heated through, about 15 minutes.
  • Add Mexican cheddar, one handful at a time. As it melts into the soup, add a little more until all has been added and is incorporated. Adjust salt and other seasonings as needed.

Nutrition Facts : Calories 390.7 calories, Carbohydrate 29.6 g, Cholesterol 74.4 mg, Fat 16.7 g, Fiber 8.2 g, Protein 31.4 g, SaturatedFat 7.2 g, Sodium 1661.4 mg, Sugar 2 g

SOUTHWEST CHEESY CHICKEN ENCHILADA SOUP



Southwest Cheesy Chicken Enchilada Soup image

The taste of chicken enchiladas in a soup. I combined my favorite homemade enchilada sauce recipe with my old enchilada soup recipe and this emerged. My family goes wild when they find out this Southwest cheesy chicken enchilada is for dinner. Garnish with sour cream and black olives.

Provided by bleucheeseme

Categories     Mexican Chicken Soups and Stews

Time 8h20m

Yield 8

Number Of Ingredients 15

6 cups chicken broth
1 pound skinless, boneless chicken breast halves
1 (15 ounce) can tomato sauce
1 (15 ounce) can Mexican-style pinto beans
1 cup salsa
5 tablespoons chili powder
¼ cup dried minced onion
4 teaspoons minced garlic
1 teaspoon dried Mexican oregano
1 teaspoon dried basil
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon salt
2 cups cooked rice
2 cups shredded Monterey Jack cheese

Steps:

  • Combine broth, chicken, tomato sauce, pinto beans, salsa, chili powder, onion, garlic, oregano, basil, cayenne pepper, cumin, and salt in a slow cooker. Cook on Low for 8 hours.
  • Use forks to shred chicken. Stir in cooked rice.
  • Ladle into bowls and garnish with Monterey Jack cheese.

Nutrition Facts : Calories 307.7 calories, Carbohydrate 27.9 g, Cholesterol 58.9 mg, Fat 11.7 g, Fiber 5.2 g, Protein 23.9 g, SaturatedFat 6 g, Sodium 1969.4 mg, Sugar 5.3 g

LEFTOVER CHEESY CHICKEN ENCHILADA SOUP



Leftover Cheesy Chicken Enchilada Soup image

Simple and easy to prepare. A cheesy and spicy chicken enchilada soup that is really comforting on a winter day.

Provided by bprimeau

Categories     Chicken Soup

Time 25m

Yield 6

Number Of Ingredients 9

2 (10.5 ounce) cans condensed Cheddar cheese soup (such as Campbell's®)
20 fluid ounces chicken broth
1 (10 ounce) can hot enchilada sauce
1 teaspoon Southwest seasoning
½ pound shredded cooked rotisserie chicken
2 cups shredded Cheddar-Monterey Jack cheese blend, divided
1 cup cooked brown rice
1 cup whole kernel corn, drained
18 tortilla chips

Steps:

  • Combine condensed soup, chicken broth, enchilada sauce, and Southwest seasoning in a large pot over medium-high heat. Whisk for about 5 minutes until smooth.
  • Add chicken, 1 1/4 cups Cheddar-Monterey Jack cheese, cooked rice, and corn. Mix until well combined. Reduce heat to low and cook until heated through and cheese is melted, about 5 minutes.
  • Remove from the heat and ladle into bowls. Top each bowl with remaining cheese and 3 tortilla chips.

Nutrition Facts : Calories 409.6 calories, Carbohydrate 26 g, Cholesterol 84.8 mg, Fat 23.7 g, Fiber 2.3 g, Protein 21.4 g, SaturatedFat 13.5 g, Sodium 1489.4 mg, Sugar 2.8 g

EXTRA CHEESY CHICKEN ENCHILADA SOUP



Extra Cheesy Chicken Enchilada Soup image

This soup is easy to make and comes together nicely with the help of an Instant Pot®. Top with avocado slices if desired.

Provided by thedailygourmet

Categories     Mexican Chicken Soups and Stews

Time 1h

Yield 6

Number Of Ingredients 10

1 tablespoon olive oil
1 large onion, chopped
2 (6 ounce) skinless, boneless chicken breasts, cut into bite-sized pieces
1 (15.8 ounce) can great northern beans, drained and rinsed
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 cup frozen corn kernels
1 cup chicken broth
1 (10 ounce) can enchilada sauce
1 (8 ounce) package cream cheese, softened
1 cup shredded Monterey Jack cheese

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, select Saute function. When oil is hot, add onion and cook until soft and translucent, about 5 minutes. Add chicken; cook and stir until browned, about 5 minutes. Add beans, diced tomatoes and green chiles, corn, and chicken broth.
  • Beat enchilada sauce and cream cheese in a bowl until smooth. Pour into the Instant Pot® but do not stir. Hit Cancel.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
  • Ladle soup into bowls and top with Monterey Jack cheese.

Nutrition Facts : Calories 430.3 calories, Carbohydrate 29.9 g, Cholesterol 88.1 mg, Fat 23.7 g, Fiber 5.7 g, Protein 26.2 g, SaturatedFat 12.7 g, Sodium 741.7 mg, Sugar 2.6 g

SLOW COOKER CHEESY CHICKEN ENCHILADA SOUP



Slow Cooker Cheesy Chicken Enchilada Soup image

Cheesy chicken enchilada soup with black beans, corn, and tomatoes.

Provided by D Taylor

Categories     Chicken Soup

Time 3h30m

Yield 6

Number Of Ingredients 13

1 ½ pounds skinless, boneless chicken, cut in 1-inch pieces
1 (16 ounce) can chili beans, undrained
1 (15 ounce) can black beans, drained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 (10 ounce) can red enchilada sauce
2 cups chicken broth
1 cup corn kernels
1 ½ tablespoons chili powder
1 teaspoon seasoning salt
¾ teaspoon ground paprika
½ teaspoon ground cumin
¼ teaspoon ground black pepper
1 (8 ounce) package cream cheese, softened and cubed

Steps:

  • Place chicken in the bottom of a slow cooker. Add chili beans, black beans, tomatoes and green chiles, enchilada sauce, chicken broth, corn, chili powder, seasoning salt, paprika, cumin, and pepper.
  • Cover and cook until chicken can easily be shredded with a fork, on Low for 5 to 8 hours or on High for 3 to 5 hours.
  • Cube the cream cheese (needs to be soft) and place in the slow cooker. Let sit for a few minutes and then whisk to break up any chunks. Cook on High until cream cheese melts. Enjoy!
  • Place cubes of cream cheese into the slow cooker. Let sit for a few minutes, then whisk to break up any chunks. Cook on High until cream cheese melts, 15 to 30 minutes.

Nutrition Facts : Calories 440.4 calories, Carbohydrate 37.9 g, Cholesterol 101.9 mg, Fat 17.9 g, Fiber 10.7 g, Protein 35.6 g, SaturatedFat 9.2 g, Sodium 1716.4 mg, Sugar 4.1 g

CHEESY CHICKEN ENCHILADA SOUP



Cheesy Chicken Enchilada Soup image

Make and share this Cheesy Chicken Enchilada Soup recipe from Food.com.

Provided by CHILI SPICE

Categories     Brunch

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

21 1/2 ounces cream of chicken soup (2 cans, condensed, sodium reduced)
10 ounces enchilada sauce (can use canned)
2 cups milk
1 cup cheddar cheese, shredded (reduced fat)
2 cups chicken, chopped (rotisserie from deli)
3/4 cup tortilla chips (crushed)

Steps:

  • In a 3 quart saucepan, mix all ingredients except tortilla chips.
  • Cook over medium heat, stirring occasionally, until thoroughly heated and cheese is melted. Top individual serving with tortilla chips. T.
  • This make 6 1-cup servings.

Nutrition Facts : Calories 233.9, Fat 15.8, SaturatedFat 7.5, Cholesterol 39.3, Sodium 1134, Carbohydrate 13.5, Fiber 0.3, Sugar 1.1, Protein 9.9

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