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.
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
