Chili’s Chicken Enchilada Soup

Chili’s Chicken Enchilada Soup Ingredients

• Chicken breasts, cooked and cubed (3): Adds hearty protein and make the soup filling.
• Minced garlic (1-2 teaspoons): Adds savory flavor to the soup base.
• Chicken broth (2 cans, 14.5 ounces each): Creates the savory liquid base.
• Masa harina, corn tortilla mix (1 cup): Thickens the soup and adds corn tortilla flavor.
• Water, divided (3 cups): Helps mix the masa harina smoothly and adjusts the soup consistency.
• Mild red enchilada sauce (1 cup): Adds enchilada flavor, color, and mild spice. We prefer homemade red enchilada sauce, but if going store bought we recommend Las Palmas red enchilada sauce.
• Velveeta cheese, cubed (16 ounces): Melts into the soup and makes it creamy and cheesy.
• Salt (1 teaspoon): Seasons the soup and brings the flavors together.
• Onion powder (1 teaspoon): Adds savory onion flavor without chopping onions.
• Chili powder (½ teaspoon): Adds warm Tex-Mex flavor.
• Cumin (½ teaspoon): Adds earthy flavor that pairs well with enchilada sauce and masa.
• Chopped tomatoes, for garnish: Adds freshness and color on top.
• Corn tortilla strips, for garnish: Adds crunch and make each bowl feel restaurant-style.

How to Make Chili’s Chicken Enchilada Soup

SAUTÉ. Begin by sautéing minced garlic in a large pot and adding cans of chicken broth.

COMBINE. In a separate bowl, whisk masa harina and 2 cups water until well blended. Add the masa mixture to the pot of broth, followed by the remaining 1 cup water, red enchilada sauce, Velveeta cheese, salt, onion powder, chili powder, and ground cumin.

Bring this to a boil, add the cooked and cubed chicken breasts, and simmer for thirty minutes. Add more broth, if needed, to achieve 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).

Kristyn’s Recipe Tips

• Whisk the masa harina with water until smooth before adding it to the pot so it does not clump.
• Cube the Velveeta so it melts evenly into the soup.
• Use cooked chicken to keep the recipe quick and easy.
• Add more broth at the end if the soup gets thicker than you like.
• Make-ahead tip: make the soup ahead and reheat gently, adding extra broth as needed to loosen it before serving.
• Crockpot. Add all the ingredients, except 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. 

4.98 from 231 votes

Chili’s Chicken Enchilada Soup Recipe

By: Kristyn Merkley

Chili's Chicken Enchilada Soup is creamy, cheesy, and full of chicken, enchilada sauce, masa harina, Velveeta, and warm spices.

Servings: 6

Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

Video

Ingredients 

1x2x3x

• ▢ 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.

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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.

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This recipe was originally published October 2017.