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!
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.
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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 sautéing your garlic in a large pot and adding your chicken broth. 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.
Bring this to a boil, add the 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!
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. 😀
For more chicken soup recipes, check out:
Chili's Chicken Enchilada Soup Recipe
This Copycat Chili's Chicken Enchilada Soup tastes just like the real thing and is filled with chicken, tomatoes, cheese and more!
- 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)
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.