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!

Chicken Enchilada Soup

Enchilada Soup

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 is that enchilada flavor that is addicting and delicious.

How to make Chili’s Chicken Enchilada Soup:

Begin by sautรฉing your garlic in a large pot and adding your chicken broth. In a separate bowl,ย 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.

Bring this to a boil, add the chopped chicken and simmer for thirty minutes. Top this delicious soup with your favorite toppings, like tomatoes, cilantro, cheese and tortilla strips, and you’re set!

Chili's Chicken Enchilada Soup

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!!

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. ๐Ÿ˜€

For more chicken soup recipes, check out:

Chili's Chicken Enchilada Soup Recipe

4.7 from 10 votes

This Copycat Chili's Chicken Enchilada Soup tastes just like the real thing and is filled with chicken, tomatoes, cheese and more!

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)


  1. Add garlic to a large pot and saute for 1-2 minutes. Add chicken broth.

  2. In a medium bowl, whisk together masa harina and 2 cups water until well blended. Add masa mixture to the pot.

  3. Add remaining water, enchilada sauce, cubed Velveeta cheese, salt, onion, powder, chili powder and cumin. Bring to a boil.

  4. Add cubed chicken, reduce heat and simmer for 30 minutes.

  5. Garnish with tomatoes and tortilla strips.

Recipe adapted fromย 

Chicken Enchilada Soup

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Kristyn Merkley

My name is Kristyn and Iโ€™m the mom of SIX stinkinโ€™ cute kids and the wife to my smokinโ€™ hot hubby, Lo. My momโ€™s maiden name is Luna, and Iโ€™m one of the many crafty โ€œLilโ€™ Lunasโ€ 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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  1. I really wanted to like this but I didn’t. Tasted like a thinned out velveeta cheese dip. Maybe another cheese and not so much would be better

  2. We just made this and my whole family of 6 loved it! Based on a previous comment I thought it might be too watery so I was worried about adding the third cup of water but it was still perfect. Because the soup thickens as it simmers. I only had 12 oz of velveeta so I just threw in an extra handful of cheddar cheese and it was great. We topped w tortilla chips, sour cream, hot sauce and of course more cheese. My family loved it!

  3. I made this today and it was very good. The only modification I made was with the cheese. I was concerned about how strong the velveeta taste would be based on one of the comments on this recipe as well as similar comments on other chicken enchilada soup recipes. So I reduced the velveeta to 8 ounces and added 8 ounces of sharp cheddar and it was really good. It’s very close to the way Chili’s soup tastes. My daughter thought the velveeta taste was still a bit strong, but that didn’t stop her from eating 3 bowls of it. ๐Ÿ™‚

  4. I would like to know if there is a substitute for chicken broth or which brand you use. The last time I used it, I didn’t like the smell and I used swansons. Can I use the Maggie chicken bouillon cubes instead.

  5. I love this recipe! Tried it the way you had it the first time. Then decided to have some fun! I added frozen corn (not in season so I didn’t have fresh) and black beans! Talk about YUUUUM! Just gives it a bit of added flavor and is really a nice compliment to the soup.

  6. Made the chicken enchilada soup and it was absolutely FABULOUS!!!!
    I do have a question can the soup be frozen in a air tight container for 3 days and then unthawed to eat?

  7. Made this for dinner tonight. Turned out wonderful! Only change I made was I added some more cumin and chili powder (making both a full tsp), but I love extra spice. Will make it again!

  8. This soup was awesome! The Velveeta was a little overpowering like others suggested but I just added a another can of enchilada sauce and it made all the difference.

  9. Are there any substitutions for the masa? maybe almond or coconut flour? currently doing the keto diet but missing chilis enchilada soup!

  10. This recipe was delicious ! I didnt have velveeta but used american slices and quesadilla whiTe cheese and it was YummylicioUs!

  11. Made this recipe and added a can of black beans, petite chopped stewed tomatoes with green chili’s and 1 cup of corn. Omitted the cheese, and served with shredded cheese and tortilla strips on top. This is the first soup recipe, in 35 years, my husband asked me to save. He and my son loved it! thank you!

  12. I never leave reviews for recipes! Pretty sure this is my first. I’m pregnant and get weird cravings. This completely satisfied my craving! Tastes almost exactly like chilli’s!!! Only difference I made was using crackel barrel cheddar (it was on sale) not sure velveETA would have had the same effect but next time I make it I’ll probably use it. Thank you!!! Delicious!