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.
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. š
Chili’s Chicken Enchilada Soup:
- 3 chicken breast (cooked and cubed)
- 1-2 tsp. minced garlic
- 2 - 14.5 oz. 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 oz. Velveeta cheese (cubed)
- 1 tsp. salt
- 1 tsp. onion powder
- ½ tsp. chili powder
- ½ 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 Food.com.Ā
Here is another favorite enchilada soup recipe we love:
Crock Pot ChickenĀ Enchilada Soup
For more great Mexican Soups I think you’ll enjoy, check out:
ENJOY!
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Okay, enchilada soup sounds like the most perfect meal ever! I love both so why not combine them?! I could easily make a veggie version, too, so this is great š
Kacey @ The Cookie Writer recently posted..Mini Apple Pies
Looks SO good! I love soup this time of year! š
Erren @Erren’s Kitchen recently posted..Slow Cooker Italian Pulled Pork
This is a lovely soup recipe. Perfect for the cold weather.
Amy Stafford recently posted..Lemony Chicken and Orzo Soup
I haven’t been to Chili’s in so long, but this soup looks amazing! So warm and comforting!
Michelle | A Latte Food recently posted..Pecan Pie Pancakes with Apple Cinnamon Syrup
Soup is one of my favorite things I like to eat over the winter. This soup recipe looks very comforting and easy to make! I love tomatoes.
eat good 4 life recently posted..Maple pear ginger sorbet
Why do I have the feeling I could polish off a few bowls of this? It looks amazing!!
Cathy Trochelman recently posted..Apple Cider Krispie Treats
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
Sorry to hear that! You could try whatever cheese you like..hope you’ll try it again and you like it better š
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!
YUM!!! Thank you for letting me know! I love to hear!
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. š
That’s perfect!! Thank you so much for sharing that and for giving it a try š