Copycat Chili's Enchilada Soup Recipe

5 from 1 vote

Copycat Chili's Enchilada Soup Recipe

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 Time15

Cook Time1

Total Time1 15

Course: Dinner, Soup

Cuisine: Mexican, Tex-Mex

Servings:

Calories: 482kcal

Author: Jennifer Fishkind

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
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.
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.

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.

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