Chili’s Chicken Enchilada Soup

This Copycat Chili’s Chicken Enchilada Soup tastes just like the restaurant’s version. It is filled with chicken, tomatoes, cheese and red enchilada sauce and is so flavorful and delicious!

Sometimes I like to switch up our usual soup recipes, and opt for a soup with more of a Mexican flavor. This Chicken Enchilada Soup always hits the spot, but I also enjoy making mexican soup, and taco soup as well!

Chicken Enchilada Soup topped with tortilla strips in a bowl

a chili’s copycat

I think I have a NEW favorite soup recipe!! Today’s recipe is a Copycat Chili’s Chicken Enchilada Soup 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, and although I don’t go there as often, I still think about how delicious the soup was.

A few months ago I realized I had never done a copycat version of this recipe, so I gave it a go and the result was amazing!! It was 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.

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, but you should be able to find them at most grocery stores. I also think cilantro or green onions would be a great addition on top… oh yeah, and maybe sour cream too!!

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.

Chili's Chicken Enchilada Soup in a bowl

Variations and storing


  • Substitute all or half of the velveeta with cheddar cheese. 
  • Add an extra can of enchilada sauce
  • Add a can of corn (drain liquid)

What do I do if the soup is too thin? You can 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 to thin it out. 

How to store leftover enchilada soup: Store leftover soup in an airtight container in the fridge for 3-4 days. Reheat on the stove top or in the microwave.

Can I freeze enchilada soup? Yes you can! 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!

If you’ve ever tried the recipe and loved it, you’ll definitely want to try this. In fact, if you love Enchiladas and Soup, you should try this because it’s a new keeper recipe. 😀

For more chicken soup recipes, check out:

Chili's Chicken Enchilada Soup Recipe

4.62 from 42 votes
This copycat of Chili's Chicken Enchilada Soup tastes just like the restaurant's version. It's a new favorite dinner meal!
Course Main Course, Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 390 kcal
Author Lil' Luna


  • 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.
  • Garnish with tomatoes and tortilla strips.

Recipe adapted from

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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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Recipe Rating


  1. 5 stars
    Awesome. I have made it twice and was asked to add Rotel tomatoes, black beans and more cheese. I am trying that tomorrow

  2. 5 stars
    I double the spices and added a can of mild rotel, and OMG! This is amazing. It tastes just like Chili’s!!!! Definitely a keeper!

  3. 5 stars
    Searched and tried many other recipes for this soup and none came close. Well I have finally found one that is almost if not totally accurate. I cooked it as published with the exception that was recommended to double all the spices(Including the minced Garlic) Have had this the last three days and it just keeps getting better. Great Job Lilluna!

  4. This soup is awesome. I tweaked it a bit by adding 1 can of rotel with green chili, a can of drained southwestern corn, and a can of drained and rinsed black beans. Also, because I wanted to freeze the leftovers, I melted 2 oz of velveeta with a tablespoon of salsa before adding it to a large bowl of soup. The changes did not alter the taste and really added to the soup. Thank you for publishing this receipe. It’s a keeper!

  5. 5 stars
    This is SO GOOD! I made it today. The only changes I made based on some of the comments were that I used double the spices and added a can of Rotel.
    Some of the comments mentioned that all they can taste is Velveeta but I can’t even tell it’s there except for the creaminess. Maybe the extra spices helped, I dunno. The masa, cumin and chili powder are the predominant flavors.
    I will definitely make this again. Thank you!

  6. 5 stars
    I followed the advice of others and doubled all of the spices (except the salt) and this turned out awesome! I added some tri-colored tortilla strips and homemade mild pico on top of each bowl just before serving. It was definitely restaurant quality. I’m so glad I found this recipe. My only gripe is that you can’t buy a “little” masa in the stores. If there is an alternative to masa harina it would be nice to know, please 🙂 Maybe next time I’ll grind up some corn chips and omit the salt to see if that works.

  7. 3 stars
    This recipe is almost exact but, **not without multiple changes.** I followed everyone’s advice and added a can of rotel tomatoes and chili’s. I also did not use Velveeta cheese but, instead shredded 8 oz of Sharp Cheddar cheese and 8 oz of Monterrey Jack cheese which I highly recommend doing. I seasoned my chicken first before adding, doubled the spices, added more garlic, more salt and added garlic powder. Without this, it’s very bland and does not have a lot of flavor. I hope this comment helps someone else as I am so ecstatic I was able to recreate this soup!

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