Chili’S Chicken Enchilada Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Chili’S Chicken Enchilada Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Chili’S Chicken Enchilada Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/4 cups chicken broth
• 10 (6 inch) corn tortillas, cut into 1/2 inch strips
• 1 cup green enchilada sauce
• 1 (10 ounce) can red enchilada sauce
• 1 teaspoon ground cumin
• 4 cooked, boneless and skinless chicken breast halve
• 1 cup half-and-half
• 1 tomato, chopped
• 1 jalapeno pepper, seeded and minced
• 1 cup shredded Cheddar cheese

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Combine chicken stock and tortilla strips in a large pot

Step 2: Technique & Execution

Cook over medium heat until strips soften and broth thickens somewhat. 2

Step 3: Technique & Execution

Stir in enchilada sauces and cumin

Step 4: Technique & Execution

Stir in chicken and half-and-half; heat through. 3

Step 5: Technique & Execution

Divide among four bowls and garnish with diced tomato, jalapeno pepper, and cheese. 4

Step 6: Technique & Execution

Serve with tortilla chips