Let’s talk about one of my family’s absolute favorite weeknight meals: Chilis Chicken Enchilada Soup Recipe. Yes, that soup – the one we all secretly crave but think is too complicated to make at home. Well, I’m here to tell you, it’s not! I’ve cracked the code to a simple, nourishing version of this classic, perfect for even the busiest weeknights. This Chilis Chicken Enchilada Soup Recipe brings all the flavor without the fuss, making it a total dinnertime win. Trust me, you’ll want to add this Chilis Chicken Enchilada Soup Recipe to your regular rotation!

I still remember the first time I attempted this Chilis Chicken Enchilada Soup Recipe. My oldest was going through a picky eating phase, and I was desperately searching for a meal that wasn’t chicken nuggets. The copycat chicken enchilada soup from Chili’s was always a hit when we went out, so I figured, why not try making it myself? I was so intimidated by the ingredient list at first glance, but I quickly realized I could simplify it without sacrificing any of the flavor!

The best part? This Chilis Chicken Enchilada Soup Recipe is packed with veggies and protein, making it a meal I can feel good about serving my family. Plus, it’s so comforting, especially during those chilly months. It’s a bowl of pure happiness! It’s a delicious way to ensure everyone gets their nutrients, even the picky eaters.

I’ve tweaked and perfected this Chilis Chicken Enchilada Soup Recipe over the years, and now I’m ready to share my secrets with you. Forget the complicated recipes and endless chopping – we’re doing simple nutrition here! This is about creating a homemade enchilada soup that nourishes your family and saves your sanity. And that’s what matters most, right?

If you’re like me – a busy mom juggling school schedules, soccer practices, and everything in between – you’re probably thinking, “I don’t have time for complicated recipes!” But trust me, this Chilis Chicken Enchilada Soup Recipe is different. It’s designed for simplicity and speed, without sacrificing flavor or nutrition.

So, fellow nutrition-seekers, if you’re ready to ditch the dinnertime stress and embrace a delicious, nourishing meal that your whole family will love, then let’s get cooking! This Chilis Chicken Enchilada Soup Recipe is calling your name. 💕 Get ready for a dinnertime nutrition win!

INGREDIENTS You’ll Need:

Alright, let’s gather our ingredients! Don’t worry, this Chilis Chicken Enchilada Soup Recipe isn’t complicated. We’re sticking to pantry staples and fresh ingredients that are easy to find. I’m all about making life easier!

1 tablespoon olive oil: This adds a bit of healthy fat and helps sauté the veggies.
1 medium onion, chopped: Onions are packed with antioxidants!
2 cloves garlic, minced: Garlic is a powerhouse for the immune system.
1 red bell pepper, chopped: For added sweetness and Vitamin C.
1 (15-ounce) can black beans, rinsed and drained: A great source of protein and fiber.
1 (15-ounce) can corn, drained: Adds sweetness and texture. No worries if you don’t have canned corn; frozen works just as well in this Chilis Chicken Enchilada Soup Recipe!
1 (10-ounce) can diced tomatoes and green chiles (like Rotel): Adds a kick of flavor!
4 cups chicken broth: Use low-sodium to control the salt content.
1 teaspoon chili powder: This is what gives it that classic enchilada flavor.
1/2 teaspoon cumin: Adds warmth and earthiness.
1/4 teaspoon smoked paprika: For a smoky depth of flavor.
1 pound cooked chicken, shredded: I usually use leftover rotisserie chicken – a huge time-saver!
Salt and pepper to taste: Seasoning is key!
Optional toppings: shredded cheese, sour cream, avocado, tortilla chips

Trust me, this Chilis Chicken Enchilada Soup Recipe ingredient list is simple because busy moms need nutrition without complexity! These ingredients are easily found at your regular grocery store, making this recipe super accessible. This Chilis Chicken Enchilada Soup Recipe proves nutritious doesn’t mean expensive, mamas!

Here’s a Chilis Chicken Enchilada Soup Recipe nutrition hack that changed our family’s health: I always add a handful of chopped spinach or kale towards the end of cooking. My family gets extra nutrition when I add these greens, and they barely even notice it! This copycat chicken enchilada soup is the perfect vehicle for extra veggies.

And for a budget-friendly healthy alternative, consider using dried beans instead of canned. Just remember to soak them overnight! Soaking dried beans is a step you don’t want to skip for the best texture!

Let’s Make it Happen!

Okay, now for the fun part! Let’s get this Chilis Chicken Enchilada Soup Recipe cooking! I promise, it’s easier than you think.

Sauté the veggies: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Then, add the garlic and red bell pepper and cook for another 3 minutes, until fragrant. Your kitchen should smell amazing by now!
Add the beans, corn, and tomatoes: Stir in the black beans, corn, and diced tomatoes and green chiles. Cook for 2 minutes, stirring occasionally. This helps the flavors meld together.
Pour in the broth and spices: Pour in the chicken broth, chili powder, cumin, and smoked paprika. Bring to a simmer, then reduce the heat and cook for 15 minutes, allowing the flavors to develop. In my busy kitchen, this nutritious Chilis Chicken Enchilada Soup Recipe usually takes about 30 minutes from start to finish!
Add the chicken: Stir in the shredded chicken and cook until heated through, about 5 minutes. Don’t worry if your Chilis Chicken Enchilada Soup Recipe looks a little thick at this point – it’s supposed to!
Season and serve: Season with salt and pepper to taste. Serve hot with your favorite toppings!

Here’s where I used to struggle with my Chilis Chicken Enchilada Soup Recipe – I would rush the sautéing process and end up with unevenly cooked veggies. Learn from my experience and take your time to sauté the onions and peppers properly! Sautéing them brings out the natural sweetness!

While your Chilis Chicken Enchilada Soup Recipe is cooking, take a moment to appreciate nourishing your family! This Southwestern chicken soup recipe is a delicious way to show your family you care.

Nutrition Shortcut:

I often prep the veggies ahead of time – chopping the onion, garlic, and bell pepper on Sunday and storing them in the fridge. This saves me so much time during the week when I want to make this easy chicken soup recipe!

And if you’re short on time, you can even use pre-shredded rotisserie chicken.

Family-Tested Nutrition Tip:

My kids love to help with the toppings! I set out bowls of shredded cheese, sour cream, avocado, and tortilla chips, and they get to customize their own bowls. It makes dinnertime more fun and engaging!

This Chilis Chicken Enchilada Soup Recipe is a true sanity-saver on those hectic weeknights!

How We Love to Eat This!

This nutritious Chilis Chicken Enchilada Soup Recipe is a regular on our dinnertime menu, and we love to get creative with how we serve it. The kids devour this nutritious Chilis Chicken Enchilada Soup Recipe when I serve it with a side of quesadillas or grilled cheese sandwiches. They love dipping them in the soup! A perfect quick and easy meal that’s perfect for kids of any age.

Here are some of our favorite ways to enjoy this homemade enchilada soup:

Classic toppings: Shredded cheese, sour cream, avocado, and tortilla chips are always a hit.
Fresh cilantro: Adds a burst of freshness!
A squeeze of lime: Brightens up the flavors.
A dollop of Greek yogurt: A healthy alternative to sour cream.

This Chilis Chicken Enchilada Soup Recipe is perfect for those busy weeknights when we need good nutrition fast! It’s also great for potlucks, game day gatherings, or even a cozy weekend lunch.

Presentation matters, even with soup! I like to garnish each bowl with a sprinkle of shredded cheese and a few tortilla chips for added crunch. It makes the soup look extra appealing, especially to the kids.

And if you have leftovers (which is rare in my house!), this Chilis Chicken Enchilada Soup Recipe is even better the next day! The flavors meld together beautifully overnight. I often pack it for my husband’s lunch or enjoy it myself for a quick and easy meal.

Seasonal Variations:

In the summer, I like to add grilled corn kernels to the soup for a smoky flavor. In the winter, I might add a pinch of cayenne pepper for extra warmth.

Guest Reactions:

Whenever I make this Chilis Chicken Enchilada Soup Recipe for friends or family, they always rave about it! They can’t believe how easy it is to make and how much it tastes like the real thing.

For more simple nutrition ideas for busy families, check out my recipe for turmeric chicken soup. The perfect pair to fight any oncoming sickness. Or how about my chicken pot pie soup, the perfect, savory meal for a cold day.

FAQs: Your Questions Answered

I know you probably have some questions about this Chilis Chicken Enchilada Soup Recipe, so I’ve compiled a list of the most common ones I get asked.

Q: Is this Chilis Chicken Enchilada Soup Recipe really nutritious enough for growing kids?

A: Absolutely! This Southwestern chicken soup is packed with protein, fiber, and vitamins from the beans, corn, tomatoes, and chicken. Plus, you can sneak in extra veggies like spinach or kale for an added boost of nutrients!

Q: What if my picky eater won’t try this healthy Chilis Chicken Enchilada Soup Recipe?

A: I get it! Picky eaters can be tough. Try serving it with a side of tortilla chips for dipping, or let them customize their own bowls with their favorite toppings. Sometimes, just getting them involved in the process can make them more willing to try new things. Serve it with a side of their favorite side!

Q: Can I meal prep this Chilis Chicken Enchilada Soup Recipe for busy weeks ahead?

A: Yes! This soup is perfect for meal prepping. You can make a big batch on Sunday and store it in the fridge for up to 4 days. It’s also freezer-friendly! Portion it out into individual containers and freeze for up to 3 months.

Q: Can I make this Chilis Chicken Enchilada Soup Recipe in a slow cooker?

A: Yes, absolutely! Simply add all the ingredients (except the cooked chicken) to your slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Then, stir in the shredded chicken during the last 30 minutes of cooking time. Or even use rotisserie chicken to save even more time!

Q: Can I make this Chilis Chicken Enchilada Soup Recipe vegetarian?

A: Of course! Simply omit the chicken and add an extra can of beans or some chopped vegetables like zucchini or carrots. It will still be delicious and nutritious. Adding some veggie broth will also give you more flavor.

Q: Is this Chilis Chicken Enchilada Soup Recipe spicy?

A: It has a little kick from the diced tomatoes and green chiles, but it’s not overly spicy. If you prefer a milder flavor, use mild diced tomatoes and green chiles, or omit them altogether.

Q: Can I use different types of beans in this Chilis Chicken Enchilada Soup Recipe?

A: Yes, feel free to use any type of bean you like! Pinto beans, kidney beans, or even white beans would all work well in this soup. Use your favorites and add a twist to this delicious recipe!

Check out Chili’s Chicken Enchilada Soup | Lil’ Luna for another great version of this recipe.

Final Thoughts:

This Chilis Chicken Enchilada Soup Recipe has become a staple in our household because it’s simple, nourishing, and delicious. It’s a dinnertime win that I can always count on, even on the busiest of nights. It’s the perfect blend of flavor, nutrition, and ease, making it a total game-changer for busy moms like us.

My Chilis Chicken Enchilada Soup Recipe Nutrition Hacks:

Sneak in extra veggies: Add a handful of chopped spinach or kale towards the end of cooking for an added boost of nutrients.
Use low-sodium broth: This helps control the salt content and allows you to season the soup to your liking.
Top with avocado: Avocado adds healthy fats and a creamy texture.

Family-Tested Healthy Chilis Chicken Enchilada Soup Recipe Variations:

Creamy Chicken Enchilada Soup: Add a can of cream of chicken soup for an extra creamy texture.
Spicy Chicken Enchilada Soup: Add a pinch of cayenne pepper or a dash of hot sauce for extra heat.
Cheesy Chicken Enchilada Soup: Stir in a cup of shredded cheese at the end of cooking for a cheesy, comforting twist.

My kids love the cheesy version, while my husband prefers the spicy one. I personally love the classic version with all the toppings! No matter how you make it, this Chilis Chicken Enchilada Soup Recipe is sure to be a hit with your family.

Remember, the goal is to nourish your family without stressing yourself out. So don’t be afraid to make this recipe your own and adjust it to suit your family’s preferences.

I hope this Chilis Chicken Enchilada Soup Recipe brings as much joy and nourishment to your family as it has to mine. It’s a simple way to create a healthy and delicious meal that everyone will love. You can find another recipe at Chili’s Chicken Enchilada Soup – Fit Foodie Finds.

So go ahead, give it a try! I’m cheering you on from my kitchen to yours! You can create your own simple nutrition success with this nourishing Chilis Chicken Enchilada Soup Recipe!

Enjoy your new Southwestern chicken soup recipe!

Chilis Chicken Enchilada Soup Recipe

Print Recipe

This Chilis Chicken Enchilada Soup recipe is a hearty and flavorful soup packed with chicken, beans, corn, and a delicious enchilada sauce. It’s a comforting and easy-to-make meal that’s perfect for a chilly day.

Author: Juliette
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Dinner
Method: Skillet
Cuisine: Mexican

Ingredients

Scale

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can corn, drained
1 (10-ounce) can diced tomatoes and green chilies, undrained
4 cups chicken broth
1 (10-ounce) can enchilada sauce
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper (optional)
2 cups cooked chicken, shredded
Salt and pepper to taste
Optional toppings: shredded cheese, sour cream, avocado, tortilla strips, cilantro

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Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and red bell pepper and cook for another 2 minutes.
Stir in black beans, kidney beans, corn, and diced tomatoes and green chilies.
Pour in chicken broth and enchilada sauce. Add chili powder, cumin, and cayenne pepper (if using). Bring to a boil, then reduce heat and simmer for 15 minutes.
Stir in shredded chicken and cook until heated through, about 5 minutes. Season with salt and pepper to taste.
Serve hot with your favorite toppings, such as shredded cheese, sour cream, avocado, tortilla strips, and cilantro.

Notes

For a thicker soup, you can blend a portion of the soup before adding the chicken. You can also add more or less cayenne pepper to adjust the spice level to your liking.