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Chili's chicken enchilada soup is one of my all-time favorites! Second only to Panera's broccoli-cheddar soup. But...YOWZA- 400+ calories in a bowl of soup?!? If you add in some bottomless chips and salsa...then we have really overdone it! We can do much better!
So, I used quite a bit less cheese and really loaded-in those veggies; but, this soup still feels like an enchilada in a bowl!
Soups are a cold-weather savior. Throw ingredients in a pot, add some broth, cover, and allow to cook while you're slipping into your sweatpants and cozy sweatshirt. Some soups utilize very few veggies. I always wonder why? There are so many simmered flavors in soup, it's the perfect opportunity to really load up on veggies and always have a delicious result.
I mean...has anyone ever said, "this soup could really use less vegetables!"???
Usually, it's more like "please sir, can I have some more?"
Both soups are very similar. Most taco soup recipes call for the use of ground beef. Enchilada soup often calls for chicken and uses enchilada sauce. Otherwise, the ingredients for both soups are mostly the same.
For a thicker soup, you have a few options. First, you can whisk a little corn starch and water before adding to the soup. Then, a bit of heat and stirring will thicken the broth. You could also use masa harina whisked with some of the warm broth.
With simple ingredients, this cozy and healthy enchilada soup makes the perfect comfort food on those chilly evenings!
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