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Makeover Chicken Enchilada Soup

Even though they have many other delicious dishes on the menu, I always find myself ordering Chicken Enchilada Soup from Chili’s. Here's the skinny version I make at home. —Traci Campbell, Saginaw, Texas
  • Total Time
    Prep: 30 min. Cook: 25 min.
  • Makes
    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

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

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Average Rating:
  • hicksojs
    Oct 10, 2016

    The flavor was there, but I used all chicken stock and no water. I also cooked the chicken in the soup and added a bag of Baja Roasted Corn Blend (buy it from Sam's). Didn't use Velveeta. I used 8 oz. finely shredded Colby Jack cheese. These really took this over the top!!!

  • Brenda2772
    Jan 17, 2015

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

  • kernens
    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!

  • sunpls
    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!!!

  • kay52178
    Jan 16, 2013

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

  • aug2295
    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.

  • lljenkins49
    Nov 1, 2012

    No comment left

  • Pinstripes
    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.

  • liz-z
    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.

  • Pinstripes
    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.