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Makeover Chicken Enchilada Soup Recipe

Makeover Chicken Enchilada Soup Recipe

Even though they have many other delicious dishes on the menu, I always find myself ordering Chicken Enchilada Soup from Chili’s! I would love to try a healthier version at home. —Traci Campbell
TOTAL TIME: Prep: 30 min. Cook: 25 min. YIELD:6 servings

Ingredients

  • 2 corn tortillas (6 inches)
  • 1/2 teaspoon canola oil
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • SOUP:
  • 1 medium onion, chopped
  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 5 cups water, divided
  • 2 teaspoons reduced-sodium chicken base
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper
  • 1/3 cup masa harina
  • 8 ounces reduced-fat process cheese (Velveeta), cubed
  • 2 cups cubed cooked chicken breast
  • 3/4 cup pico de gallo
  • 6 tablespoons shredded Colby-Monterey Jack cheese

Directions

  • 1. Cut each tortilla lengthwise into thirds; cut each widthwise into 1/4-in. strips. Place strips and oil in a resealable plastic bag; shake to coat. Combine chili powder, salt and cayenne. Add to bag; shake to coat.
  • 2. Arrange tortilla strips on a baking sheet coated with cooking spray. Bake at 400° for 6-8 minutes or until crisp, stirring once. Remove to paper towels to cool; set aside.
  • 3. Meanwhile, in a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in 4 cups water, chicken base, chili powder, cumin, coriander and cayenne. Whisk masa harina and remaining water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
  • 4. Reduce heat. Stir in process cheese until melted. Add chicken; heat through. Ladle into bowls. Top with pico de gallo, shredded cheese and tortilla strips. Yield: 6 servings.

Nutritional Facts

1 cup: 266 calories, 11g fat (4g saturated fat), 56mg cholesterol, 866mg sodium, 19g carbohydrate (5g sugars, 2g fiber), 24g protein .

Reviews for Makeover Chicken Enchilada Soup

Sort By :
MY REVIEW
Brenda2772
Reviewed Jan. 17, 2015

"Great flavor! I was worried about it being thin, but after adding Cheese, tortilla strips tq sour cream , It wasn't."

MY REVIEW
kernens
Reviewed Aug. 29, 2014

"My mom and I go to Chili's on a regular basis just for their chicken enchilada soup. This was almost spot on. It was awesome! I did use all chicken broth instead of water and added rotel tomatoes and black beans for my husband and he and my boys loved it too. It's definitely a keeper!"

MY REVIEW
sunpls
Reviewed Aug. 4, 2014

"This is the best enchilada soup ever!!!! I have made it numerous times. Stepson coming home on leave and wants this first thing!!!"

MY REVIEW
kay52178
Reviewed Jan. 16, 2013

"I used chicken broth in place of water and cooked my chicken in it. It has a unique texture."

MY REVIEW
aug2295
Reviewed Jan. 6, 2013

"This was delicious. I used cheddar cheese instead of the Velveeta, full sodium broth and added a chopped red pepper and 1/2 c or so of frozen corn, and left out the tortilla strips. My husband and 4 year old both ate seconds."

MY REVIEW
Pinstripes
Reviewed Oct. 18, 2012

"Pretty good! It could use a few more vegetables. I throw in a chopped up bell pepper, celery, or corn to further it along."

MY REVIEW
liz-z
Reviewed Oct. 4, 2012

"This soup got rave reviews. Three people claimed it was the best soup they have ever eaten. I made it exactly as the recipe calls but doubled the recipe."

MY REVIEW
Pinstripes
Reviewed Aug. 21, 2012

"This is very good. It could definitely use some more veggies, and the pico de gallo really makes it. I didn't bother with the seasoned tortilla strips, either."

MY REVIEW
naenae3301
Reviewed Aug. 20, 2012

"LOVE LOVE this soup! Reminds me of Max & Erma's Tortilla Soup....made it exactly like the recipe says except doubled :)"

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