Chili’s Chicken Enchilada Soup (Slow Cooker)

This easy copycat Chili’s Chicken Enchilada Soup recipe in the slow cooker has a rich and flavorful taste like the famous restaurant soup. The combination of slow cooked enchilada sauce, melted cheese, shredded chicken with seasonings and spices makes a delicious thick creamy soup.

Try my other easy soup recipes like easy crockpot chicken chili, easy taco soup with ground beef, Texas cowboy stew, and crock pot chicken noodle soup recipes.

this recipe!

Chilli’s Tortilla Soup Copycat

This Chili’s soup is great topped with your favorite toppings like tortilla strips, avocado, sour cream for addtional layers of flavor and freshness.

I love the comforting flavors in this cheesy enchilada soup to warm up to!

Perfect as satisfying soup for a meal, or with chicken tacos and taco salad.

Ingredients

• Chicken Breast – 3 chicken breasts cubed or you can use chicken thighs
• Garlic – 1 tablespoon of minced garlic
• Chicken Bouillon – or use chicken broth like my homemade chicken broth
• Masa Harina – 1 cup helps to give this soup a real enchilada flavor that is so good, you can use cornmeal as a substitute but it will not have to same distinctive flavor
• Water – divided
• Red Enchilada Sauce – mild or spicy depending on your preferences
• Melting Cheese – 16 ounces of melting cheese cubed like processed American cheese, Velveeta cheese, cheddar cheese or Monterey Jack cheese
• Salt
• Onion Powder
• Chili Powder
• Cumin
• Garnish – with tortilla strips, sour cream, cilantro, tomatoes or avacado

What is masa harina?

It is a flour made from dried corn kernels that is cooked in limewater with a unique texture and flavor. It is an essential traditional ingredient in many Mexican cuisine recipes.

How To Make Chilli’s Chicken Enchilada Soup In The Slow Cooker

STEP ONE – Add the chicken bouillon to 3 cups of water and mix.

STEP TWO – Add the spices to the broth and mix, then set aside.

STEP THREE – Add the cubed chicken, enchilada sauce, and broth mixture to the slow cooker and cook on high for 4 hours.

STEP FOUR – At the 3 hour mark, add the masa to the remaining water and mix. Stir the masa
mixture into the soup gently.

STEP FIVE – At the 3 1/2 hour mark, melt the cheese in the microwave for 3 minutes. Once melted,gently stir the cheese into the soup.

STEP SIX – Continue to let cook for the remaining 30 minutes. Serve & Enjoy!

Storage And Reheating Instructions

Store in an airtight container in the fridge for 2 to 3 days.

Reheat the chicken enchiladas soup in a microwave safe dish using 30 second intervals stirring each time until heated through. Or use a pan over a medium-low heat on the stovetop stirring occasionally until heated through.

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