A few weeks ago the husband and I went to Chili's for lunch and I ordered the Chicken Enchilada soup. It was DIVINE! Just complete cheesy goodness with chunks of chicken and veggies and a delicious mild flavor. I never had a soup like it before.
I immediately thought of ways I could duplicate it. Then I realized I probably never could nor would I want to. Knowing how to make something that good at home would be dangerous.
If you know what I mean. 😉
Instead I decided to take inspiration from the soup and make a lighter home version. This way I can save the "real" stuff for when we go out and I'm not tempted to go overboard at home.
I had the perfect opportunity to experiment after making some beer can chicken then other day. I made stock from the bones and had enough chicken leftover to use in a few other dishes. SO I gave the soup a shot.
Honestly, it came out delicious! I wish I had more veggies to bulk it up but at that time all I had on hand was onion and peppers. Here's what I did.
Ingredients
- 1 teaspoon olive oil (5g)
- small onion chopped (about 70g)
- small red bell pepper chopped (about 80g)
- 3 oz of cooked chicken breast
- 2 cups chicken broth or stock (you could use a can and just add an oz or two of water)
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- 1 tablespoon whole wheat flour
- 1 and ½ oz of cheddar cheese cubed (I used 2 Mini Babybel® Cheddar Rounds)
- Dried Cilantro for garnish
Instructions
Heat a medium sized pot over medium-high heat and add the oil.
Add the onion and cook until just browning. Add the peppers and chicken, stirring and combining everything.
While the onion and peppers are cooking, whisk together the broth, cumin, chili powder, garlic powder and flour.
Add the broth/spice mixture to the pot.
Add the cubed cheese to the pot and bring to a boil stiring fairly consistently allowing the cheese to melt and incorporate into the broth.
Once all the cheese is melted, serve! I sprinkled a little dried cilantro on top. Fresh would be better.
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📖 Recipe
Chicken Enchilada Soup
Ingredients
- 1 teaspoon olive oil 5g
- small onion chopped about 70g
- small red bell pepper chopped about 80g
- 3 oz of cooked chicken breast
- 2 cups chicken broth or stock you could use a can and just add an oz or two of water
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- 1 tablespoon whole wheat flour
- 1 and ½ oz of cheddar cheese cubed I used 2 Mini Babybel® Cheddar Rounds
- Dried Cilantro for garnish
Instructions
- Heat a medium sized pot over medium-high heat and add the oil.1 teaspoon olive oil
- Add the onion and cook until just browning. Add the peppers and chicken, stirring and combining everything.small onion chopped, small red bell pepper chopped, 3 oz of cooked chicken breast
- While the onion and peppers are cooking, whisk together the broth, cumin, chili powder, garlic powder and flour.2 cups chicken broth or stock, ½ teaspoon ground cumin, ½ teaspoon chili powder, ½ teaspoon garlic powder, 1 tablespoon whole wheat flour
- Add the broth/spice mixture to the pot.
- Add the cubed cheese to the pot and bring to a boil stiring fairly consistently allowing the cheese to melt and incorporate into the broth.1 and ½ oz of cheddar cheese cubed
- Once all the cheese is melted, serve! I sprinkled a little dried cilantro on top. Fresh would be better.Dried Cilantro for garnish
Laura
Thanks for the recipe! I doubled the recipe and added a can of diced tomatoes with jalapenos. It turned out amazing! Thanks again.
tj
That is my favorite soup from Chili's! I gotta try your version!
A while back Hungry Girl had a guest post from a fan sending in this version- http://tjstestkitchen.blogspot.com/2010/01/yummy-soup.html
I've made it a few times because it tastes so much like the real deal, but the sodium makes me SO puffy! lol
Tonyne @ Unlikely Success Story
I can not wait to try this! It looks so simple and I am a sucker for soups! Easy to make, freeze well, can't go wrong! 🙂
Jan
Oh yum. That looks really good!