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
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
Reviews
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!!!
Great flavor! I was worried about it being thin, but after adding Cheese, tortilla strips tq sour cream , It wasn't.
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!
This is the best enchilada soup ever!!!! I have made it numerous times. Stepson coming home on leave and wants this first thing!!!
I used chicken broth in place of water and cooked my chicken in it. It has a unique texture.
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.
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Pretty good! It could use a few more vegetables. I throw in a chopped up bell pepper, celery, or corn to further it along.
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.
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.