Can I make this in a slow cooker?

Yes. Add all ingredients except the milk and cheese to the slow cooker. Cook on low for 4 to 6 hours, blend the base, then stir in milk and cheese at the end.

Can I use flour tortillas instead of corn?

You can, but corn tortillas provide better flavor and thickening. If using flour, start with less to avoid gumminess.

Can I make this less spicy?

Yes. Use mild chili powder and enchilada sauce. Taste and adjust the spice level at the end to suit your preference.

Can I use leftover turkey instead of chicken?

Absolutely. Leftover turkey works well as a substitute and adds a new twist to the soup.

Irresistible Chili's Chicken Enchilada Soup You Can Make at Home

Chili’s Chicken Enchilada Soup

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A creamy, cheesy, and comforting chicken enchilada soup that brings restaurant flavor home without the fuss. Perfect for busy weeknights or cozy weekends.

Author: emma
Prep Time: 15
Cook Time: 30
Total Time: 45
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: Mexican
Diet: Gluten Free

Ingredients

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3 cups cooked chicken, shredded or chopped (rotisserie works great)
6 cups low sodium chicken broth
2 cups red enchilada sauce (your favorite brand)
1 medium onion, finely diced
3 cloves garlic, minced
2 tablespoons tomato paste
4 small corn tortillas, torn into pieces
1.5 cups cheddar or Colby Jack cheese, freshly shredded
1 cup milk (or half and half for richer texture)
2 tablespoons oil or butter
Spices: chili powder, cumin, smoked paprika, salt, black pepper

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Instructions

Warm oil or butter in a pot over medium heat. Add diced onion and a pinch of salt; cook until soft and lightly golden (5-7 minutes).
Stir in garlic for 30 seconds until fragrant.
Add tomato paste, chili powder, cumin, smoked paprika, and black pepper; cook for 1 minute.
Pour in chicken broth and enchilada sauce; add torn corn tortillas. Bring to a gentle simmer and cook (10-12 minutes), stirring occasionally.
Blend the base using an immersion blender until smooth or blend in batches in a stand blender.
Stir in shredded chicken and milk; simmer on low for 5 minutes.
Turn off heat and stir in cheese until melted and silky.
Ladle into bowls and finish with toppings like tortilla chips, cilantro, and sour cream.

Notes

For extra creaminess, swirl in a bit of cream at the end. For spice lovers, feel free to add more chili powder or cayenne. Leftovers taste even better the next day.

Nutrition

Serving Size: 1 bowl
Calories: 400
Sugar: 6g
Sodium: 800mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 30g
Cholesterol: 60mg

Find it online: https://easyumrecipes.com/chilis-chicken-enchilada-soup-recipe/