Chili’s Chicken Enchilada Soup
Warm up with a bowl of Chili’s Chicken Enchilada Soup, a delightful blend of tender chicken, zesty spices, and creamy goodness. This comforting dish is perfect for chilly evenings and casual gatherings, offering a rich flavor profile that evokes memories of home-cooked meals. With its satisfying texture and vibrant taste, every spoonful promises to be a hit at your table.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves about 6
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1 medium onion, diced
- 1 green bell pepper, chopped
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 4 cups low-sodium chicken broth
- 1 cup enchilada sauce (mild or spicy)
- 8 oz cream cheese
Instructions
- Poach chicken breasts in simmering water for 15-20 minutes until fully cooked. Shred with two forks.
- In the same pot, heat olive oil and sauté onions and green bell peppers for about 5 minutes. Add garlic and cook for an additional minute.
- Stir in shredded chicken, diced tomatoes, and chicken broth; mix well.
- Pour in enchilada sauce and add cream cheese; stir until smooth (about 3-5 minutes).
- Simmer uncovered on low heat for another 10-15 minutes to meld flavors.
- Transfer to bowls, garnish with cilantro or shredded cheese, and serve hot.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg