This Copycat Chili’s Chicken Enchilada Soup captures everything you love about the restaurant favorite—creamy texture, smoky depth, and bold Tex-Mex flavor in every spoonful. Loaded with tender shredded chicken, beans, corn, and melted cheese, it’s hearty enough to be a full meal.
The rich base begins with warm spices like cumin and chili powder, layered with red enchilada sauce and tomatoes for that signature flavor. A splash of cream and plenty of cheddar transform the broth into a velvety, comforting bowl of goodness.
What makes this soup so popular is its balance. It’s slightly spicy but not overpowering, creamy but not too heavy, and packed with satisfying texture from beans and corn. It’s comfort food with a Southwestern twist.
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Serve it topped with extra cheese, crisp tortilla strips, and fresh cilantro for the full Chili’s-style experience. Perfect for cozy dinners, game days, or anytime you’re craving something warm and indulgent.
Servings: 6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients :
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- 2 cups cooked shredded chicken
- 1 can (10 oz) red enchilada sauce
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 cup frozen corn
- 3 cups chicken broth
- 1 cup heavy cream
- 1 1/2 cups freshly shredded cheddar cheese
- Salt and black pepper, to taste
Optional Garnish:
- Extra shredded cheddar cheese
- Fresh cilantro
- Tortilla chips or strips
Instructions:
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