Chili’s Chicken Enchilada Soup

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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

4.59 from 31 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 from


Kristyn Merkley

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!

More by Kristyn

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Recipe Rating


  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. 4 stars
    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. 🙂

  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. 5 stars
    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. 5 stars
    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?

    1. 5 stars
      Made this today and it is DELICIOUS. Tastes as GoOd as Chilis. I confess, I added a bit more cumin, chili powdEr and an extra cup of enchilada sauce. Used cheddar and a mexican blend cheese. Absolutely wonderful.

  7. 5 stars
    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. 5 stars
    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!

    1. 3 stars
      I have tried every chili’s copycat I can find and NONE of them come close. None. Does anyone have a recipe that actually tastes like the Chili’s recipe?

      I don’t want just any good mexican cheese soup. I want soup that tastes like Chili’s. I’ve eaten dozens of bowls of the stuff and have never noticed any tomatoes in the soup, unless Chilis has jsut cooked them into an unrecognizeable state, but some of the recipes have tomatoes. What’s with that?

      1. 3 stars
        I thought it was pretty bland and DIDN’T really tadte like chilis until i added a can of hot rotel. It was pretty good then. Hubby liked it but DIDN’T care for the masa…not sure what to adapt to change that part.

      1. 5 stars
        I haD to use 28 oz of enchilada sAuce (large can), 32 oz shredded shapr cheddar cheese, 32 oz chicken broth, 1 tSp cumIn, 1 tsp chilI powder, and more salT and after all that tweaking of this recipe….my family thinks iT tastes just like chIlis! And i have three picky, young girls who absolutely love the chilis soUp! Hope this helps…..i know there are alot of Variations here but its delish!

  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. 5 stars
    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!

  13. 5 stars
    I loved this recipe. I did add extra cumin and chili
    Powder and it took away from the Velveeta taste and made it a little spicier. Will definitely make again

  14. 5 stars
    Wow! This is exac Chilis soup! I COULDN’T be happier! I followed Exactly except used all chicken broth instead of any water. It is IDENTICAL tO their soup. Im serving With the tricolor tortiLla strips. So happy i found this!

  15. 5 stars
    Delicious! This tastes very simu to chilis! The only changes i made, i used chicken stock, medium enchilada sauce and a bit more chili powder. Wanted it a tad spicier!! Will definitely make this again!!

  16. I love Chili’s Chicken Enchilada Soup, and I would really like to try this recipe, but I cannot find masa hirana anywhere. Do I need to shop at a specialty store? Is Maseca Instant Corn Masa Flour the same thing?

    1. I am not sure if it’s the same thing. I’ve gotten it at Walmart. You can put dried corn tortillas in a food processor until it’s a fine powder, if you can’t find it or use cornmeal.

  17. 5 stars
    we doUbled the seasoning & it was amazingggg! Taste Just like chilis to me (which is my favorite soup, ever) thank you!

  18. 5 stars
    The taste was great. I didn’t like the texture from the harina, but I’m picky about texture. Everyone in my family loved this. I served with tostones and topped with tortilla chips. I made the enchilada sauce from scratch. Canned Enchilada sauce may have gluten.

  19. 4 stars
    I love this soup! I actually do things a bit different when making it, though. As written, i have to gove the soup 4 stars because its a Good recipe base to start with.

    I add 2 cans of diced green chiles (sometimes add 2 fresh jalapenos), 1 can petite diced tomatoes, 1 medium diced white onion (in lieu of onion powder), and 4 big cloves of garlic. I saute the onion and jalapeno with the garlic In oIl (usually olive). I add the other cans when everything else gets thrown in. I try to use homemade enchilada sauce when i’m feeling extra haha.

    In addition, i season my diced chicken with 1 packet sazon, onion powder, garlic powder, smoked paprika, cumin, ground pepper, salt, and cayenne. I make sure to add the juices from cooking the chicken in the soup, along with the chicken, when i add it back in. I add cayenne, red pepper flakes, and a dash of smoked paprika to the soup itself, in addition to the cumin and chili powder listed in the recipe. I don’t really have measurements for these spices – I make it to taste.

    Lastly, i do not use Velveeta as a rule. Instead, i use a cheddar cheese. I have sometimes mixed in a jack cheese, as well. I garnish with fresh cilantro, some cheese, and tortilla chips!

  20. 5 stars
    So me and my boyfriend are obsessed with their enchilada soup and I am a cook soni had to google it and make it.i did my research too with reviewss and I am so happy I did.

    wowThis was so amazing
    Must try this perfect for fall and winter.