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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!
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!
For more soups with amazing flavor check out Green Chili Chicken Soup and Chicken Taco Soup.
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!
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 Quick + Simple 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 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.
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.
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!
For More Mexican Soups with Chicken:
Mexican Chicken Corn Soup
25 mins
Green Chili Chicken Soup
3 hrs 35 mins
Chicken Tortilla Soup
3 hrs 10 mins
Chicken Enchilada Soup
4 hrs 10 mins
Chili’s Chicken Enchilada Soup
Thick and cheesy Chili's chicken enchilada soup tastes just the original! With mostly shelf-stable ingredients it's our favorite go-to soup.
Ingredients
- 3 chicken breasts, 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
- chopped tomatoes, for garnish
- corn tortilla strips, for garnish
Instructions
- Add garlic to a large pot and saute for 1-2 minutes. Add chicken broth.
- In a medium bowl, whisk 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, for the desired consistency.
- Garnish with chopped tomatoes and tortilla strips.
Video
Notes
Masa Harina. To get the right flavor you need to use masa harina. Make a similar substitute by putting stale corn tortillas in a food processor and pulsing until you reach a flour-like texture.
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for 3-6 months. Reheat on the stovetop on low or in the microwave.
Freezer meal. 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.
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.
Recipe adapted from Food.com.
Tamale flour works the same. Just whisk well.
Thanks for the tip! Some people might have better access to tamale flour over masa harina.
So good and so much cheaper than going out to eat!
I am so glad you think so 🙂 Thanks for sharing that!
Yummy! It was hard to make but worth the time and effort.
It definitely is!! Thank you for trying it!
Good
I get unbearable cravings for this soup from Chili’s, but it is so expensive I have had to suffer without! 🙂 WOW! This copycat recipe is IDENTICAL to that soup and satisfies my every craving. I suspect that now, ironically, once I can have it whenever I want, the cravings will go away. You always want what you can’t have! I recommend a dollop of sour cream and some cilantro to top it.
So good!! I was very generous with the seasonings and it turned out great!