how many calories in chili's enchilada soup Soup enchilada recipes

Have you ever been to Chili’s and tried their famous Chicken Enchilada Soup? If you have, then you know just how mouth-wateringly delicious it is. If you haven’t, well then you’re in for a treat. We have a copycat recipe that will have you feeling like you’re right there in the restaurant. But before we get into the recipe, let’s talk about enchilada sauce. Did you know that there are calories in enchilada sauce? Many people assume that since it’s a sauce, it must be low in calories. Unfortunately, that’s not the case. Depending on the brand and serving size, enchilada sauce can have a decent amount of calories. However, that doesn’t mean you have to completely forgo it. You can still enjoy enchilada sauce in moderation, just be mindful of portion sizes. Now back to the main event, Chili’s Chicken Enchilada Soup. This recipe is a must-try for any Mexican food lover. The soup is creamy, spicy and full of flavor - all the things you look for in a great enchilada dish. And the best part? You can make it in the comfort of your own home! To start off, you’ll need the following ingredients: - 1 tablespoon vegetable oil - 1/2 cup diced onion - 1/4 cup diced green bell pepper - 2 cloves garlic, minced - 1 teaspoon chili powder - 1 teaspoon cumin - 1/2 teaspoon oregano - 2 cups chicken broth - 1 cup masa harina (corn flour) - 3 cups water - 1 cup enchilada sauce - 1 can black beans, rinsed and drained - 1 can corn, drained - 1 can diced tomatoes, undrained - 2 cups cooked, shredded chicken - 1/4 teaspoon salt - 1/4 teaspoon black pepper - 1/4 teaspoon cayenne pepper Heat the vegetable oil in a large pot over medium heat. Add the onion, green bell pepper, and garlic and sauté for 3-4 minutes, or until the onion is translucent. Add the chili powder, cumin, and oregano and stir to combine. Add the chicken broth and bring to a boil. Reduce heat to low. Whisk together the masa harina and water in a separate bowl until smooth. Slowly pour the mixture into the pot, whisking constantly to prevent any lumps from forming. Stir in the enchilada sauce, black beans, corn, diced tomatoes, shredded chicken, salt, black pepper, and cayenne pepper. Simmer for 30-35 minutes, or until the soup has thickened and the flavors have melded together. When it’s time to serve, ladle the soup into bowls and garnish with your favorite toppings like shredded cheese, sour cream, and cilantro. And of course, don’t forget the tortilla chips on the side! So next time you’re in the mood for some delicious Mexican comfort food, give this recipe a try. Your taste buds won’t be disappointed.

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