Chicken Enchilada Soup featured image
Chili's copycat Chicken Enchilada Soup is full of tex-mex flavor and filled with chicken, broth, spices, masa haina, and cheese. Thick and hearty, it's perfect for topping with your favorites.
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Table of Contents
  1. Easy Chicken Enchilada Soup (Chili's copycat recipe)
  2. Why We Love This Chicken Enchilada Soup Recipe
  3. Ingredients
  4. Substitutions and Additions
  5. Recommended Tools
  6. How to Make Chicken Enchilada Soup
  7. Tips
  8. Storage Tips
  9. Frequently Asked Questions
  10. Other Easy Copycat Recipes
  11. Chicken Enchilada Soup Recipe

This Chicken Enchilada Soup is a copycat recipe of Chili’s tex-mex flavored meal, easily made in one pot using the restaurant’s secret ingredient as a thickening agent. This simple soup is filled with chicken, red enchilada sauce, cheese, and spices that simmer on the stove until thick and creamy.

Chicken Enchilada Soup hero image

Easy Chicken Enchilada Soup (Chili’s copycat recipe)

This homemade Chicken Enchilada Soup tastes just like Chili’s restaurant version, especially because I only incorporate the ingredients that go into the original menu item, including their soup secret, Masa Harina.

Hearty and comforting, you can add your choice of taco toppings to this thick and cheesy dish to create a custom meal filled with your favorite tastes and textures, but don’t forget our delicious spicy sauce.

It’s fun to recreate recipes and turn them into something special. For more twists on the traditional enchilada, check out my Beef Enchilada Casserole, One Pan Enchiladas, Mini Enchilada Cups, and Buffalo Chicken Enchiladas.

Why We Love This Chicken Enchilada Soup Recipe

  • Quick and easy to prepare in under 15 minutes.
  • Uses the same simple ingredients as Chili’s version, but tastes better because it’s homemade.
  • Creamy, rich, slightly spicy, and velvety thick.
  • Tastes exactly like chicken enchiladas, but served as a soup.
  • Big bowl of comfort food, topped with all your favorites.
eating Chicken Enchilada Soup soup with spoon

Ingredients

  • Chicken breasts
  • Salt and pepper
  • Vegetable oil
  • Garlic
  • Chili powder
  • Ground cumin
  • Onion powder
  • Unsalted chicken stock
  • Masa harina (corn flour)
  • Red enchilada sauce
  • Shredded Monterey Jack cheese
  • Shredded sharp cheddar cheese
  • Optional Toppings: Tortilla strips, fresh chopped cilantro, sour cream, or any of your favorite taco toppings will pair perfectly with your soup.

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Substitutions and Additions

  • Add-Ins: If you want to bulk up this recipe, you can add corn, black beans, pinto beans, fire-roasted diced tomatoes, chopped green chiles, or even rice! Since this is a Chili’s copycat recipe I only used what Chili’s puts in their enchilada soup, but feel free to add some substance.
  • Tasty Toppings: I love to add tortilla strips, cilantro, cheese, and sour cream on top, but feel free to add your favorite taco toppings. Some other options are sliced avocado, pico de gallo, diced tomatoes, red onion, scallions, etc.
  • Add Some Spice: To make this spicy, try adding ½ teaspoon chipotle powder or cayenne pepper. You can also add some diced fresh jalapeños or chopped pickled jalapeños as well.
  • Choose Your Chicken: You can use shredded rotisserie chicken in place of the fresh chicken breasts or use chicken thighs if you prefer dark meat.
  • Dutch Oven
  • Mixing bowl
  • Measuring tools
  • Whisk
top view Chicken Enchilada Soup

How to Make Chicken Enchilada Soup

Chicken Enchilada Soup tastes just like your favorite cheesy enchilada, but served as a soup. This simple recipe makes it so easy to recreate the restaurant dish at home–no traveling to Chili’s required!

  1. Cook The Chicken: Season the chicken breasts and sear them in oil in a dutch oven over medium-heat.
    Pro Tip: Do not crowd the pan. You may need to do this step in batches.
  2. Season and Simmer: Add the additional seasoning and cook until fragrant. Add chicken and chicken stock bring to a boil and simmer.
  3. Slice: Thinly slice the chicken and add it back to the pot.
  4. Make the Masa Harina Mixture: Mix together the remaining 2 cups of chicken stock and the masa harina until smooth. Slowly stream in this mixture while whisking.
  5. Simmer: Mix in the enchilada sauce, return to a simmer stirring occasionally. The soup will thicken from the masa harina.
  6. Add The Cheese: Turn off the heat, add half of the Monterey Jack cheese and half of the cheddar cheese. Stir it in until melted. Taste, adjust seasoning if necessary.
  7. Serve: Serve with more cheese on top, plus the tortilla strips, cilantro, and sour cream.
chicken enchilada soup collage

Tips

  • The masa harina is what makes this soup special. You can really taste it and it is a necessary ingredient.
  • Masa harina is usually found in the baking aisle by the flour or in the Mexican/ethnic food aisle in most grocery stores. I always use the Maseca brand.
  • You can make a homemade enchilada sauce if you prefer.

Storage Tips

  • To Store: Store any leftovers covered in the fridge for up to 5 days.
  • To Freeze: This soup can be frozen for up to 3 months if placed in an airtight freezer-safe container.
  • To Reheat: Reheat on the stovetop or in the microwave.

Frequently Asked Questions

What is masa harina?

Masa harina is most commonly known as cornflour. It is technically corn dough that is dehydrated and ground into a flour so when you combine it with water, you have corn dough. That dough is usually used to make tortillas.

Is cornmeal and masa harina the same thing?

Cornmeal is ground-dried corn and usually has a coarser consistency. It’s used to make polenta and pizza crust. Masa harina is ground more finely and is often used to make dough for tortillas and tamales

Can I freeze my soup?

Yes, you can freeze this soup. Follow the recipe except do not add the cheese. Allow the soup to cool, and store it in an airtight freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat over medium-low heat. Once heated, add the cheese, mix to combine, and enjoy!

chicken enchilada soup in a bowl

Other Easy Copycat Recipes

5 from 1 vote
Chicken Enchilada Soup featured image

Chicken Enchilada Soup

Serves — 8
Chili's copycat Chicken Enchilada Soup is full of tex-mex flavor and filled with chicken, broth, spices, masa haina, and cheese. Thick and hearty, it's perfect for topping with your favorites.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins

Ingredients
  

  • 3 chicken breasts boneless, skinless
  • 2 tsp kosher salt divided
  • ½ tsp black pepper
  • 1 tbsp vegetable oil
  • 4 cloves garlic minced
  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp onion powder
  • 96 ounces (3 32-ounce boxes) unsalted chicken stock divided
  • cups masa harina (corn flour)
  • 10 ounce can red enchilada sauce
  • 2 cups shredded Monterey Jack cheese divided
  • 2 cups shredded sharp cheddar cheese divided
  • Optional Toppings:

    Tortilla strips, fresh chopped cilantro, sour cream

Instructions
 

  • Season the chicken breasts on both sides with ½ teaspoon kosher salt and pepper.
  • Heat a dutch oven over medium-heat. Once hot, add the oil and sear the chicken on both sides, do not crowd the pan, you may need to do this step in batches. Place the seared chicken on a plate, set aside.
  • Add the garlic, chili powder, cumin, onion powder, and the remaining 1 & ½ teaspoons salt and cook until fragrant, 30 seconds. Reserve 2 cups of chicken stock for later, add the rest to the pot and scrape the bits off the bottom of the pot. Bring to a boil, reduce heat to a simmer and simmer for 30 minutes covered.
  • Take the chicken out of the pot and thinly slice it. Add it back to the pot.
  • Mix together the remaining 2 cups of chicken stock and the masa harina until smooth. Slowly stream in this mixture while whisking.
  • Add the enchilada sauce and mix it in. Bring back to a simmer and simmer for an additional 30 minutes, stirring occasionally. The soup will thicken from the masa harina.
  • Turn off the heat, add half of the Monterey Jack cheese and half of the cheddar cheese. Stir it in until melted. Taste, adjust seasoning if necessary.
  • Serve with more of the cheeses on top, the tortilla strips, cilantro, and sour cream.

Jenn’s Notes

Storage:
  • To Store: Store any leftovers covered in the fridge for up to 5 days.
  • To Freeze: This soup can be frozen for up to 3 months if placed in an airtight freezer safe container.
  • To Reheat: Reheat on the stove top or in the microwave.
Tips:
  • The masa harina is what makes this soup special. You can really taste it and it is a necessary ingredient.
  • Masa harina is usually found in the baking aisle by the flour or in the Mexican/ethnic food aisle in most grocery stores. I always use the Maseca brand.
  • You can make a homemade enchilada sauce if you prefer.

Nutrition Info

Calories: 482kcal | Carbohydrates: 32g | Protein: 34g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 1798mg | Potassium: 655mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1105IU | Vitamin C: 3mg | Calcium: 464mg | Iron: 3mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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