Comforting Chilis Chicken Enchilada Soup Recipe: Easy Dinner!

Okay, let’s dive into the warm, comforting world of one of my family’s all-time favorite soups! It all started a few years ago when I was desperate for a quick and satisfying dinner that everyone would actually eat (moms, you feel me, right?). I stumbled upon a copycat version of the Chilis Chicken Enchilada Soup Recipe, and let me tell you, it was a total game-changer. The original recipe was good, but I’ve tweaked it to perfection, so it’s simple, comforting, and perfect for a busy weeknight.

The first time I made this Chilis Chicken Enchilada Soup Recipe, I was honestly shocked at how much my kids loved it. Even my picky eater, who usually turns up his nose at anything remotely “spicy,” devoured it. That’s when I knew this Chilis Chicken Enchilada Soup Recipe was a keeper. It’s become a staple in our house, and I’m so excited to share it with you fellow busy moms who are also just trying to feed their families without losing their minds. So, if you’re looking for a sanity-saving comfort food that’s both delicious and easy to make, you’ve come to the right place. Let’s get cooking!

INGREDIENTS You’ll Need:

Alright, let’s talk ingredients! Don’t worry, this Chilis Chicken Enchilada Soup Recipe doesn’t require any fancy stuff. You can find everything you need at your regular grocery store. And trust me, this Chilis Chicken Enchilada Soup Recipe ingredient list is simple because busy moms need comfort without complexity!

Here’s what you’ll need:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can corn, drained
• 1 (10-ounce) can diced tomatoes and green chiles (like Rotel)
• 4 cups chicken broth
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for a little kick!)
• 2 cups cooked chicken, shredded (I usually use leftover rotisserie chicken – a real time-saver!)
• 1 (10-ounce) can enchilada sauce
• 8 ounces cream cheese, softened
• Salt and pepper to taste

Now, here are a few comfort-focused ingredient swaps and shopping tips:

• No red bell pepper? No problem! I sometimes use orange or yellow for extra comfort and color in my Chilis Chicken Enchilada Soup Recipe.
• If you don’t have diced tomatoes with green chiles, just use regular diced tomatoes and add a pinch of cayenne pepper for a little heat in your Chilis Chicken Enchilada Soup Recipe.
• This Chilis Chicken Enchilada Soup Recipe proves delicious doesn’t mean expensive. Canned beans and corn are your friends!
• My family gets extra comfort when I add a squeeze of lime juice at the end to my Chilis Chicken Enchilada Soup Recipe. It brightens up the flavors!

Here’s a Chilis Chicken Enchilada Soup Recipe comfort hack that changed our family’s dinnertime: I buy pre-shredded rotisserie chicken. It saves so much time, and the chicken is always perfectly cooked! Less time prepping ingredients means more time relaxing with my family. The next time you are looking for a quick fix try this Chilis Chicken Enchilada Soup Recipe.

Let’s Make it Happen!

Okay, now for the fun part – actually making this Chilis Chicken Enchilada Soup Recipe! Don’t worry, it’s super easy, even on those chaotic weeknights when you feel like you have zero time. Just follow these simple steps, and you’ll have a pot of comforting Chilis Chicken Enchilada Soup Recipe simmering in no time. If you are looking for other options for your kids, try this Chilis Chicken Enchilada Soup Recipe!

1. Sauté the veggies: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and chopped bell pepper and cook for another 2-3 minutes until fragrant. This is where your Chilis Chicken Enchilada Soup Recipe starts to build its flavor base!
2. Add the beans, corn, and tomatoes: Stir in the black beans, corn, and diced tomatoes with green chiles. Cook for another 2-3 minutes, stirring occasionally.
3. Pour in the broth and spices: Pour in the chicken broth, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Bring to a simmer.
4. Simmer, simmer, simmer: Reduce the heat to low, cover, and simmer for at least 15 minutes. This allows all the flavors to meld together and create that signature Chilis Chicken Enchilada Soup Recipe taste. This is the perfect time to prep tomorrow’s lunch!
5. Add the chicken and enchilada sauce: Stir in the shredded chicken and enchilada sauce. Cook for another 5 minutes, allowing the chicken to heat through. Your Chilis Chicken Enchilada Soup Recipe should smell amazing by now!
6. Make it creamy: Reduce the heat to low. Add the softened cream cheese and stir until completely melted and smooth. This is what makes it a creamy chicken enchilada soup! Make sure the cream cheese is soft; otherwise, you will have lumps.
7. Season to taste: Season with salt and pepper to taste. Give it a good stir and then taste it. Is the Chilis Chicken Enchilada Soup Recipe salty enough? Does it need a little more spice?

Here’s where I used to struggle with my Chilis Chicken Enchilada Soup Recipe – I wouldn’t let it simmer long enough. Don’t skip the simmering time! It really does make a difference in the overall flavor. I found a similar recipe online that helped me work through this issue as well – Chili’s Chicken Enchilada Soup | Lil’ Luna.

While your Chilis Chicken Enchilada Soup Recipe is cooking, take a moment to appreciate creating comfort for your family! Trust me, a little bit of self-care goes a long way. For extra flavor, try adding the zest of one lime to the Chilis Chicken Enchilada Soup Recipe.

In my busy kitchen, this comforting Chilis Chicken Enchilada Soup Recipe usually takes about 30 minutes from start to finish. Perfect for a weeknight meal! If you have a slow cooker, you could try adapting this Chilis Chicken Enchilada Soup Recipe for that too. You can find similar tips over at, “Chili’s” Chicken Enchilada soup : r/slowcooking

How We Love to Eat This!

Okay, so you’ve made this amazing Chilis Chicken Enchilada Soup Recipe…now what? Well, let me tell you, the serving possibilities are endless! This soup is so versatile and can be customized to fit your family’s preferences.

The kids devour this comforting Chilis Chicken Enchilada Soup Recipe when I serve it with tortilla chips for dipping and shredded cheese on top. They also love a dollop of sour cream or Greek yogurt! For the adults in the family, I love to add a little hot sauce to the Chilis Chicken Enchilada Soup Recipe.

Here are some of our favorite ways to enjoy this soup:

• Toppings galore: Set up a toppings bar with shredded cheese, sour cream, avocado, chopped cilantro, green onions, and tortilla strips. Let everyone customize their own bowls!
• Side dishes: Serve with a side of cornbread or a simple salad for a complete meal.
• Quesadillas: Make mini quesadillas for dipping.
• Burrito bowls: Spoon the Chilis Chicken Enchilada Soup Recipe over rice and top with your favorite burrito bowl ingredients.

This Chilis Chicken Enchilada Soup Recipe is perfect for those busy weeknights when we need comfort food fast! It’s also great for potlucks or casual gatherings with friends. And honestly, it’s just as delicious the next day, so leftovers are always a win! My husband loves taking it to work for lunch. You can also try this Chilis Chicken Enchilada Soup Recipe with some Mexican rice for an added treat.

The perfect occasions for this Chilis Chicken Enchilada Soup Recipe are:

• Chilly evenings
• Game nights
• When you’re feeling under the weather
• Anytime you need a little comfort!

The best part is, this Chilis Chicken Enchilada Soup Recipe looks just as good as it tastes. I love to serve it in colorful bowls and garnish it with fresh cilantro and a sprinkle of chili powder for an extra pop of color. Need another option for the family this week? Try this Chilis Chicken Enchilada Soup Recipe!

FAQs: Your Questions Answered

Okay, I know you probably have some questions about this Chilis Chicken Enchilada Soup Recipe, so let’s get to them! I’ve gathered some of the most common concerns from fellow busy moms and answered them to the best of my ability. If you are looking for tips on how to double this recipe, check out, Copycat Chili’s Chicken Enchilada Soup.

• Is this Chilis Chicken Enchilada Soup Recipe really filling enough for growing kids?
  • Yes! The combination of chicken, beans, corn, and cream cheese makes it surprisingly hearty. Plus, you can always add more toppings to make it even more substantial.
• What if my picky eater won’t try this Chilis Chicken Enchilada Soup Recipe?
  • Start small. Offer them a tiny spoonful and don’t pressure them to eat more if they don’t like it. You can also try removing the bell peppers or any other ingredients they might not like. Also, try serving it deconstructed with tortilla chips and cheese.
• Can I meal prep this Chilis Chicken Enchilada Soup Recipe for busy weeks ahead?
  • Absolutely! This Chilis Chicken Enchilada Soup Recipe is perfect for meal prepping. Just make a big batch on Sunday and store it in the fridge for up to 4 days. It also freezes well!
• Can I make this in a slow cooker?
  • Yes, you can! Brown the veggies and then put all the ingredients in the slow cooker (except the cream cheese). Cook on low for 6-8 hours, then stir in the cream cheese before serving.
• How can I make this Chilis Chicken Enchilada Soup Recipe spicier?
  • Add more cayenne pepper or a pinch of red pepper flakes. You can also use a spicier enchilada sauce or add some chopped jalapeños. My husband loves it extra spicy!
• Can I use a different kind of bean?
  • Sure! Pinto beans or kidney beans would also work well in this Chilis Chicken Enchilada Soup Recipe.
• What if I don’t have cream cheese?
  • You can substitute sour cream or Greek yogurt, but the texture will be a little different.

I hope these FAQs helped! Remember, cooking is all about experimenting and finding what works best for your family. So don’t be afraid to tweak this Chilis Chicken Enchilada Soup Recipe to your liking.

Final Thoughts:

This Chilis Chicken Enchilada Soup Recipe supports my family’s comfort food goals because it’s quick, easy, and satisfying. It’s the perfect meal to whip up on a busy weeknight when I don’t have a lot of time to cook. The kids love it, my husband loves it, and I love that it’s packed with protein and veggies.

Here are my Chilis Chicken Enchilada Soup Recipe Comfort Hacks:

• Use rotisserie chicken for a super quick and easy meal.
• Don’t skip the simmering time – it really makes a difference in the flavor!
• Let everyone customize their own bowls with their favorite toppings.

Here are a few family-tested variations of this Chilis Chicken Enchilada Soup Recipe:

• Spicy Version: Add more cayenne pepper and jalapeños. My husband loves this version!
• Creamy Version: Add an extra block of cream cheese. The kids love this one!
• Veggie-Packed Version: Add more veggies like zucchini, carrots, or spinach.

I hope you and your family enjoy this comforting Chilis Chicken Enchilada Soup Recipe as much as we do! Remember, don’t be afraid to make it your own and experiment with different flavors and toppings. Embrace the cozy chaos of cooking and enjoy the process of creating a delicious and satisfying meal for your loved ones. I want to remind you to embrace the simplicity and satisfaction this meal can bring to your family’s comfort and joy! I hope you find the same comfort in this Chilis Chicken Enchilada Soup Recipe that my family does. Enjoy!

Chilis Chicken Enchilada Soup Recipe

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Warm up with this hearty and flavorful Chilis Chicken Enchilada Soup! This easy recipe brings the restaurant favorite to your kitchen with tender chicken, enchilada sauce, and plenty of cheesy goodness.

• Author: Beatriz
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Skillet
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes and green chiles (like Rotel), undrained
• 4 cups chicken broth
• 1 (10 ounce) can enchilada sauce
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1 pound cooked chicken, shredded
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, avocado, tortilla strips

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and red bell pepper and cook for another 2 minutes.
3. Stir in black beans, corn, and diced tomatoes and green chiles. Cook for 3 minutes, stirring occasionally.
4. Pour in chicken broth and enchilada sauce. Add chili powder, cumin, and smoked paprika. Bring to a simmer.
5. Add shredded chicken and season with salt and pepper to taste.
6. Simmer for 15-20 minutes, allowing the flavors to meld.
7. Serve hot, topped with your favorite toppings such as shredded cheese, sour cream, avocado, and tortilla strips.

Notes

For a spicier soup, add a pinch of cayenne pepper or use a spicier enchilada sauce. You can also use leftover rotisserie chicken to save time.