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This copycat of Chili’s chicken enchilada soup tastes just like the restaurant’s version. It’s a new favorite dinner meal!

Sometimes I like to switch up our usual soup recipes, and opt for a soup with more of a Mexican flavor like today’s soup recipe and our Mexican Soup and Taco Soup as well!

Chili's enchilada soup with tortilla strips on top.

We LOve a Good Soup!

We love a good soup recipe!!

This copycat version of Chili’s chicken enchilada soup is AMAZING!! I finally decided to try and make a copycat version, and it turned out SO full of flavor and tasted just like the real thing!

Why we love it:

  • Easy. With a quick prep, this copycat recipe comes together quite easily.
  • Flavor. The masa harina (corn tortilla mix) gives it that enchilada flavor that is addicting and delicious.
  • Filling. With chicken and a thick creamy base, it’s a hearty soup!
Masa harina bag set on a kitchen table.

Ingredients

  • chicken breast or chicken thighs 
  • minced garlic
  • chicken broth or vegetable broth. Or use chicken bouillon cubes to mix up chicken broth.
  • masa harina corn tortilla mix – Masa harina is dried corn dough. As an alternative with the same flavor, put dried corn tortillas in a food processor until they turn into fine corn flour. Or use cornmeal which will give you the same texture, but not the same flavor.
  • water 
  • mild red enchilada sauce – or spicy if you like the heat. Use store-bought or Homemade Enchilada Sauce.
  • Velveeta cheese Substitute all or half of the Velveeta with cheddar cheese.
  • salt (and pepper)
  • onion powder
  • chili powder
  • cumin
  • garnish – tomatoes & corn tortilla strips
A white bowl filled with cubed chicken.

A Quick + Simple Soup!

  1. SAUTÉ. Begin by sautéing your garlic in a large pot and adding your chicken broth.
  2. ADD INGREDIENTS. In a separate bowl, whisk together masa harina and water until well blended. From there, you add the masa mixture to the pot followed by the remaining water, enchilada sauce, Velveeta cheese, and seasonings.
  3. BOIL & SIMMER. Bring this to a boil, add the chopped chicken, and simmer for thirty minutes. Add more broth, if needed, to be the consistency you like.
  4. SERVE. Top this delicious soup with your favorite taco toppings like sour cream, tomatoes, cilantro, cheese, and tortilla strips (or regular tortilla chips), and you’re set!

In the Crock Pot

Add all the ingredients, except for the Velveeta cheese, to a crock pot. Stir and top with the lid. Cook on HIGH heat for 3-4 hours, or LOW heat for 6-8 hours. Add the Velveeta during the last hour of cooking time. Stir and serve. 

Homemade red enchilada sauce in a glass mason jar.

Recipe Tips

  • Texture. If it’s too thick, add a little milk, water, or broth. To thicken the soup add any one of the following:
    • Extra enchilada sauce
    • Shredded cheddar cheese
    • Cornstarch: In a separate bowl mix 1 tablespoon of cornstarch with 1 tablespoon of water, then pour into the soup
  • Mixins. Add a can of corn (drain liquid)
  • For a milder flavor, reduce the amount of chili powder, cumin, or any other spices that add heat to the soup.
  • For more spice, add additional spices or even hot sauce to amp up the heat.
  • Vegetarian-friendly. Replace the cooked chicken with plant-based alternatives such as pinto beans, black beans, cooked rice, tofu, or tempeh. Use vegetable broth in place of the chicken base broth.
Chili's enchilada soup being ladled from a pot on the stove.

Storage Tips

  • STORE leftovers in an airtight container in the refrigerator for 3-4 days. Reheat on the stovetop or in the microwave.
  • Freeze ahead of time. Make a couple of batches of this Chili’s copycat chicken enchilada soup recipe to freeze for later. Follow the recipe except for adding the cheese. Allow the soup to cool, and store it in an airtight freezer-safe container for up to 6 months.
    • Thaw overnight in the fridge. Reheat it on the stovetop over medium-low heat using a large cooking pot or Dutch oven or reheat it in a crockpot. Once heated, add the cheese mix to combine, and enjoy!
Chili's enchilada soup recipe in gray bowl with spoon.

For More Mexican Soups with Chicken:

Mexican Chicken Corn Soup

25 mins

4.98 from 215 votes

Chili’s Chicken Enchilada Soup

By: Lil’ Luna
This copycat of Chili's chicken enchilada soup tastes just like the restaurant's version. It's a new favorite dinner meal!
Servings: 6
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes

Ingredients 

  • 3 chicken breast cooked and cubed
  • 1-2 teaspoons minced garlic
  • 2 (14.5-ounce) cans chicken broth
  • 1 cup masa harina corn tortilla mix – found near flour/corn muffin mix
  • 3 cups water divided
  • 1 cup mild red enchilada sauce
  • 16 ounces Velveeta cheese cubed
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • tomatoes (garnish)
  • corn tortilla strips (garnish)

Instructions 

  • Add garlic to a large pot and saute for 1-2 minutes. Add chicken broth.
  • In a medium bowl, whisk together masa harina and 2 cups water until well blended. Add masa mixture to the pot.
  • Add remaining water, enchilada sauce, cubed Velveeta cheese, salt, onion, powder, chili powder and cumin. Bring to a boil.
  • Add cubed chicken, reduce heat, and simmer for 30 minutes. **Add more broth, if needed, to be the consistency you like.
  • Garnish with tomatoes and tortilla strips.

Video

Notes

STORE leftovers in an airtight container in the refrigerator for 3-4 days. Reheat on the stovetop or in the microwave.
Freeze ahead of time. Make a couple of batches of this Chili’s copycat chicken enchilada soup to freeze for later. Follow the recipe except for adding the cheese. Allow the soup to cool, and store it in an airtight freezer-safe container for up to 6 months.
Thaw overnight in the fridge. Reheat it on the stovetop over medium-low heat using a large cooking pot or Dutch oven or reheat it in a crockpot. Once heated, add the cheese mix to combine, and enjoy!

Nutrition

Calories: 390kcal, Carbohydrates: 27g, Protein: 41g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 104mg, Sodium: 2441mg, Potassium: 808mg, Fiber: 2g, Sugar: 9g, Vitamin A: 1150IU, Vitamin C: 9.3mg, Calcium: 475mg, Iron: 2.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course, Soup
Cuisine: Mexican
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

Recipe adapted from Food.com

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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