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. This Copycat Chicken Enchilada Soup always hits the spot, but I also enjoy making Mexican Soup, and Taco Soup as well!
a chili’s copycat
I think I have a NEW favorite soup recipe!! Today’s recipe is a Copycat version of Chili’s Chicken Enchilada Soup and it is AMAZING!!
I should begin by saying that Chili’s is one of our favorite restaurants. We love the food and it’s inexpensive enough that we can take the whole family there without feeling like we’re breaking the bank.
It also used to be one of the favorite places I would eat at with my co-workers back when I just graduated from college. One of the meals I loved to get was the half sandwich and soup. My favorite soup was their Enchilada Soup.
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! The masa harina (corn tortilla mix) gives it that enchilada flavor that is addicting and delicious.
How to make Chili’s Chicken Enchilada Soup
SAUTÉ. Begin by sautéing your garlic in a large pot and adding your chicken broth.
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.
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.
SERVE. Top this delicious soup with your favorite toppings, like tomatoes, cilantro, cheese and tortilla strips, and you’re set! I found the colored tortilla strips at my local HEB market, but you should be able to find them at most grocery stores.
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 cook time. Stir and serve.
Recipe Tips and Variations
Masa harina substitute: Masa harina is basically dried corn dough. If you are wanting the same flavor, you can put dried corn tortillas in a food processor until it turns into a fine powder. Or, you can use cornmeal which will give you the same texture, but not the same flavor.
- Substitute all or half of the velveeta with cheddar cheese.
- Add an extra can of enchilada sauce
- Add a can of corn (drain liquid)
If soup is too thin: Add any of the following to thicken your soup:
- Extra enchilada sauce
- Shredded cheddar cheese
- Flour: In a separate bowl mix one tablespoon of flour with 1 cup of liquid from the soup. Once smooth pour the liquid back into the soup.
- Cornstarch: In a separate bowl mix 1 tablespoon cornstarch with 1 tablespoon of water, then pour into soup.
If you accidentally make it too thick, just add a little milk, water or broth to thin it out.
STORE leftover soup in an airtight container in the fridge for 3-4 days. Reheat on the stove top or in the microwave.
FREEZE: Follow the recipe except for adding the cheese. Allow the soup to cool, and store in an airtight freezer safe container for up to 6 months. Thaw overnight in the fridge. Reheat over medium-low heat. A double broiler works great as does a crockpot or a large non stick skillet. Once heated, add the cheese mix to combine, and enjoy!
For more chicken soup recipes, check out:
Chili’s Chicken Enchilada Soup Recipe
- 3 chicken breast cooked and cubed
- 1-2 tsp minced garlic
- 2 cans chicken broth (14.5 oz cans)
- 1 c masa harina corn tortilla mix – found near flour/corn muffin mix
- 3 c water divided
- 1 c mild red enchilada sauce
- 16 oz Velveeta cheese cubed
- 1 tsp salt
- 1 tsp onion powder
- 1/2 tsp chili powder
- 1/2 tsp cumin
- tomatoes (garnish)
- corn tortilla strips (garnish)
- 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.
Recipe adapted from Food.com.