Cheesy Chicken Enchilada Soup

Cheesy Chicken Enchilada Soup is a thick and hearty soup recipe that comes together in less than 25 minutes.

Cheesy Chicken Enchilada Soup brings back a lot of good memories for me…

Back when I was a server at Chili’s I would constantly serve people their Chicken Enchilada Soup and enjoy a bowl for myself at the end of my shift. I loved squeezing the sour cream on top of each bowl, it made me feel pretty cool.

It’s by far one of my favorite bowls of soup. It’s creamy, just a tad spicy, and full of robust flavors.

I only ever worked the night shifts, so I was never in the kitchen when they were making the soup, and I kick myself for not asking for a recipe. I’m sure they’re not allowed to give them away, but I knew the cooks pretty well and I probably could have snagged the secret recipe, had I thought of it.

Well, the weather has taken a dramatic shift towards winter where I am. The days have gone from warmth and sunshine, to dreary and rain filled with a bitter chill. Yup, it’s Fall. Or maybe we just skipped Fall and went straight into winter? Either way, I was craving this soup…

It had to happen.

I couldn’t have been more happy with this soup.

Cheesy Chicken Enchilada Soup Recipe

With just a few small tweaks, it’s EXACTLY like the Cheesy Chicken Enchilada Soup from Chili’s.

The recipe makes A LOT. We ate soup for days, and we loved every last slurp of this delicious, hearty, and cheesy soup.

My husband brought it in his lunch to work, and his work buddies were jealous. {that’s a win for me}

The recipe calls for enchilada sauce, and since my garden was filled with an abundance of tomatoes this year, I made my enchilada sauce from scratch. Definitely not necessary for this soup, but I had to mention that so you would think I am totally awesome. 🙂

Anyways, this soup- make it. You’ll love it.

Promise.

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Cheesy Chicken Enchilada Soup

Cheesy Chicken Enchilada Soup is a thick and hearty soup recipe that comes together in less than 25 minutes.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Scale 1x2x3x

Ingredients

• 1/4 cup vegetable oil
• 1 1/2 cups onion, diced
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 cup Masa Harina (found in the Mexican isle of your grocery store)
• 8 cups chicken broth
• 1 cup of canned crushed tomatoes
• 1 (15oz) can RED enchilada sauce
• 8oz Velveeta cheese, cubed
• 3 cups chicken, shredded (I buy a rotisserie chicken from the deli and pull the chicken off the bones)

Toppings

• Tortilla strips
• Sour cream

Instructions

1. Heat a LARGE (12 quart preferably) pot over medium high heat and add the vegetable oil. Once hot, add the onions and spices and saute until onions are soft and translucent, about 5 minutes.
2. In a separate bowl combine the Masa harina with 4 cups of chicken broth and whisk until combined. Pour mixture into the large pot, and stir constantly, cooking, for 2-3 minutes. Mixture will become thick.
3. Pour in the remaining chicken broth, enchilada sauce and crushed tomatoes, stir and bring to a boil.
4. Add the cubed Velveeta cheese, and stir until melted. Stir in the shredded chicken.
5. Serve topped with sour cream and tortilla strips. Enjoy!

recipe slightly adapted from Just a Pinch

Originally published on 9/30/2013. Updated on 9/8/2017

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