Smoked Chicken Enchilada Soup (Chili's Copy Cat Recipe)
This Smoked Chicken Chili Recipe similar to the one found at Chili's is amplified by smoking the chicken on your pellet smoker or any smoker before adding it to the soup, giving it NEXT LEVEL flavor. Even if you don't smoke the chicken first, you can add smoky flavor by first rubbing the chicken first with a dry rub that consists of Smoked Paprika. This Smoked Chicken Enchilada Soup (Chili's Copycat recipe) uses Masa Harina, otherwise known as Corn Flour, which can be found in the Latin Section of the grocery store. This recipe is guaranteed to become a family favorite!
Servings: 8 servings
Ingredients
Ingredients:
- 4 chicken breasts from your Moinkbox
Dry Rub:
- 1 tsp olive oil- to help bind the rub to the chicken
- 1 tsp sea salt
- 1 tsp pepper
- ½ tsp smoked paprika
Soup:
- 1 tbsp olive oil
- 2 teaspoons ground cumin separated
- 2 teaspoons garlic powder separated
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ¾ teaspoon salt
- 1 lb. boneless skinless chicken breasts
- 2 tbsp avocado oil
- ½ large white onion diced
- 1 4- oz. can green chilis - use as much as you like I only use a tbsp so my kid will eat it!
- 1 cup red enchilada sauce
- 6 cups Organic chicken broth
- ½ cup masa harina + more if you need it*
- 4 oz. cream cheese softened and cut into cubes
- 2 cups shredded cheddar cheese
Instructions
- Combine the salt, pepper and smoked paprika. Rub the chicken with the olive oil. Next, rub the chicken with the dry rub.
- Heat Smoker to 250 degrees. Add the chicken and let it smoke until it reaches an internal temp of 160 degrees.
- While the chicken is smoking, go start on the soup.
- Heat a large stock pot on low to medium heat. Add the olive oil and then add the onions and let them reduce down. Next, add the spices and let them get aromatic in the onion mixture for a few minutes. Next, add the green chilis then add the chicken broth. Pour the chicken broth into the pot and bring to a boil over high heat (and then turn to a simmer).
- Remove 2 cups of the broth and put in another bowl. Next, mix in ½ cup of the Masa Harina to the broth and mix well getting the lumps out. Pour the Masa Harina mixture back into the stock pot and add the red enchilada sauce to the soup. let the soup simmer for about 20 minutes.
- At this point, the chicken should be ready. Chop the chicken up into bite sized pieces add back into the soup.
- Remove the soup from the heat.
- Next, add the cheese, stir into the soup and use a whisk to help get the clumps out. Next, add the cream cheese.
- Congrats- the soup is officially done!
- Garnish with lime tortilla strips and cilantro and serve with lime wedges. Put out your favorite hot sauces this soup is perfect for a splash of hot sauce!
- I guarantee your family will LOVE this recipe!
Notes
Note: this recipe was developed in partnership with my friends at Moinkbox.com. I only work with brands I use and personally recommend.