Description
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. Perfect as satisfying soup for a meal, or with chicken tacos and taco salad.
Ingredients
3 chicken breasts, cubed
1 tablespoon minced garlic
3 teaspoons chicken bouillon seasoning
1 cup masa harina
4 cups water divided
1 cup mild red enchilada sauce
16 ounces melting cheese cubed
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon chili powder
1 teaspoon cumin
Instructions
Add the chicken bouillon to 3 cups of water and mix.
Add the spices to the broth and mix, then set aside.
Add the cubed chicken, enchilada sauce, and broth mixture to the slow cooker and
cook on high for 4 hours.
At the 3 hour mark, add the masa to the remaining water and mix. Stir the masa
mixture into the soup gently.
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.
Continue to let cook for the remaining 30 minutes.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
