Chili’s Chicken Enchilada Soup

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

Season both sides of the chicken breast fillets with garlic powder, chili powder, and ground cumin.

Heat a pot and sear the seasoned chicken breast fillets on both sides for a few minutes until browned.

Remove the chicken from the pot and set it aside.

Add chopped onion to the pot and cook it, scraping the bottom to deglaze with a little chicken stock.

Add half a can of Rotel to the pot.

Pour in four cups of chicken stock and season with salt.

After several minutes, remove the chicken again and shred it using two forks.

Mix half a cup of corn masa with two cups of chicken broth and add it to the pot.

Return the shredded chicken to the pot.

Add red enchilada sauce, a little paprika, garlic, and cumin to the pot.

Add half a block of cream cheese and melt it completely into the sauce.

Stir in two cups of mild cheddar until melted.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens