Copycat Chili's Enchilada Soup Recipe

Bowl of chicken enchilada soup with tortilla strips, cheese, sour cream, and cilantro. Gold spoon rests nearby; lime glass sits beside it.

5 from 3 votes

Copycat Chili's Enchilada Soup Recipe

This Chicken Enchilada Soup is a Chili's copycat loaded with tender shredded chicken, bold spices, melty cheese, and masa harina that makes it thick and rich. It is a cozy, crowd-pleasing dinner the whole family will love.

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner, Soup

Cuisine: Mexican, Tex-Mex

Servings:

Calories: 497kcal

Author: Jennifer Fishkind

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

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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