Chili-s Chicken Enchilada Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, and cook until softened.
• STEP 2.Add diced chicken breast to the pot and cook until browned on all sides.
• STEP 3.Stir in chili powder, cumin, paprika, and oregano. Cook for another minute to toast the spices.
• STEP 4.Add chicken broth, diced tomatoes, black beans, corn, and enchilada sauce to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
• STEP 5.While the soup is simmering, prepare the toppings. Shred the cheese, chop the cilantro, and crush the tortilla chips.
• STEP 6.Serve the soup hot, topped with shredded cheese, tortilla strips, and fresh cilantro. Enjoy!

Cooking Tips

• For a spicier soup, add a diced jalapeno or a pinch of cayenne pepper.
• You can use rotisserie chicken or leftover cooked chicken instead of cooking the chicken from scratch.
• If you prefer a thicker soup, you can blend a portion of the soup before adding the toppings.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop or in the microwave until heated through.
• Serve the soup with warm tortillas or crusty bread for a complete meal.