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I love making this copycat Chili’s chicken enchilada soup when I’m craving something warm and comforting but don’t feel like leaving the house. The broth is thick and cheesy, the chicken is tender, and the spices make every bowl taste like something you’d order at a restaurant. It all comes together in one pot, and I promise it is easier than it looks.
I want to share two things I figured out while making this that make a real difference. First, searing the chicken before adding it to the soup builds so much flavor in the pot. Second, and this is the big one: always whisk the masa harina with cool chicken stock in a separate bowl before adding it to the soup. I tried skipping that step once and ended up with a lumpy mess. This one extra minute of prep is what keeps your broth smooth and velvety every single time.
If you love easy soups like this one, you have to try Taco Soup and 7 Can Chicken Taco Soup! Also check out some of my other favorite easy soup recipes!
Key Ingredients & Why They Work
Here is a look at what you need. All the exact measurements are in the recipe card below.
- Chicken breasts: I use boneless, skinless chicken breasts because they sear nicely and slice into perfect little pieces. Thighs or rotisserie chicken work great too if that is what you have on hand.
- Masa harina: This is the ingredient that makes this soup taste like Chili’s. It thickens the broth and adds a corn flavor you just can not get from anything else. You can find it near the flour or in the Latin foods aisle at most grocery stores.
- Red enchilada sauce: One can does so much work here. It adds a deep, slow-cooked flavor with zero extra effort on your part. Chicken stock: You need a good amount to build the base and to mix with the masa harina. Do not skip that step.
- Cheese: I use sharp cheddar and Monterey Jack together because they melt into the broth so smoothly. Just make sure you add them after you turn the heat off.
How to Make Chicken Enchilada Soup
Step 1: Season and sear the chicken
Season your chicken breasts on both sides with 1/2 teaspoon of kosher salt and the black pepper. Heat your Dutch oven over medium heat, add the oil, and sear the chicken until it is golden brown on both sides. Give each piece enough room in the pan; if you crowd it, the chicken will steam instead of sear. Work in batches if you need to. Set the chicken aside on a plate.
Step 2: Build the broth
Add the garlic, chili powder, cumin, onion powder, and the rest of the salt to the same pot. Cook for about 30 seconds until it smells amazing. Pour in all but 2 cups of the chicken stock and scrape up all those browned bits from the bottom of the pot. That is pure flavor right there. Add the chicken back in, bring it to a boil, reduce to a simmer, cover, and let it cook for 30 minutes.
Step 3: Slice the chicken and make the masa slurry
Pull the chicken out and slice it thinly, then drop it back into the pot. In a bowl or large measuring cup, whisk together the reserved 2 cups of chicken stock and the masa harina until it is completely smooth. Slowly stream it into the pot while whisking. Do not rush this part.
Step 4: Add the enchilada sauce and simmer
Stir in the enchilada sauce. Bring the soup back to a simmer and let it cook uncovered for another 30 minutes, stirring occasionally. You will notice it thickening up and getting richer as it simmers.
Step 5: Add the cheese and serve
Turn the heat completely off before you add the cheese. Stir in half the Monterey Jack and half the cheddar until it is fully melted and smooth. Taste it and add more salt if you think it needs it. Serve it up topped with the rest of the cheese, tortilla strips, sour cream, and cilantro.
Substitutions & Variations
- Swap the chicken: Rotisserie chicken or leftover cooked chicken are both great shortcuts. I just stir the shredded chicken in during the last 15 minutes instead of searing.
- Bulk it up: I kept this close to the classic Chili’s version, but I sometimes add canned corn, black beans, pinto beans, or white beans. Diced bell peppers or cooked rice are great add-ins too.
- Make it spicier: I add 1/2 teaspoon of chipotle powder or cayenne when I want more heat. Diced fresh jalapeños or pickled jalapeños stirred in at the end are really good too.
- Topping ideas: My go-to is tortilla strips, extra shredded cheese, sour cream, and fresh cilantro. Sliced avocado, pico de gallo, diced tomatoes, red onion, and scallions are all great options.
- Make it in the slow cooker: Add the chicken, spices, enchilada sauce, and all but 2 cups of stock to your crockpot. Cook on low for 4 to 6 hours or high for 2 to 3 hours. Before serving, whisk the masa harina with the reserved stock, stir it in, then add the cheese and let it sit on warm for about 10 to 15 minutes to thicken up.
More Soup Recipes You May Enjoy
If you’ve tried this or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Copycat Chili’s Enchilada Soup Recipe
Ingredients
- 3 chicken breasts boneless, skinless
- 2 teaspoon kosher salt divided
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil
- 4 cloves garlic minced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon onion powder
- 96 ounces (3 32-ounce boxes) unsalted chicken stock divided
- 1¼ 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.3 chicken breasts, ½ teaspoon black pepper, 0.5 teaspoon Kosher salt
- 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.1 tablespoon vegetable oil
- 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. Add the seared chicken back to the pot. Bring to a boil, reduce heat to a simmer and simmer for 30 minutes covered.4 cloves garlic, 1 tablespoon chili powder, 1 tablespoon ground cumin, 1 tablespoon onion powder, 1.5 teaspoon Kosher salt
- 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.96 ounces (3 32-ounce boxes) unsalted chicken stock, 1¼ cups masa harina
- 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.10 ounce can red enchilada sauce
- 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.2 cups shredded Monterey Jack cheese, 1 cups shredded sharp cheddar cheese
- Serve with more of the cheeses on top, the tortilla strips, cilantro, and sour cream.1 cups shredded sharp cheddar cheese, Optional Toppings:
Tortilla strips, fresh chopped cilantro, sour cream
Jenn’s Notes
- 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.
- 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.
Haven’t made it yet, but it looks fantastic. I have a question about the directions. In Step 2 you said, “Place seared chicken on a plate and set aside”. Then in Step 4 you said, “Take chicken out of the pot and thinly slice it. Add back into the pot.” When the stock was added to the pot was the chicken then added back in the pot?
Sorry about that Nonna. There was an error in the copy. It should be fixed now! Thanks for letting me know.
Haven’t made it yet, but it looks and sounds fantastic. Sounds like it will be one of those have to make soups for the Winter months to keep me warm and cozy.