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!
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.
Variations and storing
Variations:
- 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
This Copycat Chili's Chicken Enchilada Soup tastes just like the real thing and is filled with chicken, tomatoes, cheese and more!
Ingredients
- 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)
Instructions
-
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.
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 🙂
Looks SO good! I love soup this time of year! 🙂
This is a lovely soup recipe. Perfect for the cold weather.
I haven’t been to Chili’s in so long, but this soup looks amazing! So warm and comforting!
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.
Why do I have the feeling I could polish off a few bowls of this? It looks amazing!!
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 🙂
Definitely DO NOT make this with Velveeta. Blech. Regular shredded cheddar tastes so much better. ????
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. 🙂
That’s perfect!! Thank you so much for sharing that and for giving it a try 🙂
Can I put this in my slow cooker ?
I’m sure you can 🙂 I haven’t made it that way, but it will work!
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.
You sure could. I would just follow the instructions to make the broth with the cubes. I may have used Swanson’s as well.
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.
Sounds perfect!! Thanks so much for sharing!
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?
Yes, it should be ok 🙂 Glad you liked it! Thank you!
so just throw garlic in a pot? No oil, just a dry pot? Hmmmm. Never seen that before.
You can add a little butter or oil, but on low it’s ok by itself 🙂 Whichever you prefer. Hope you like it!
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.
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!
Sidenote:
Has anyone tried this with shrimp? Im curious to know.
Perfect! Thank you so much for trying it! I haven’t added shrimp, but you for sure could 🙂
Could you tell me how much a serving is?
I don’t have that, but really it’s however much you like. It can feed my family of 8 (minus the baby), if that helps. I hope you will try it!
Definitely your chilis copycat enchilada soup is awesomeness! This is a great recipe Kristyn, as you know I made it a short while ago and it was lovely, in fact have made it again since. Thanks for sharing!
Glad to share!! I love this soup, too 🙂 I am glad you do! Thank you!
Love these Receipes, can,t wait to try them!
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.
So glad you liked it! Thanks for sharing what you did 🙂
Are there any substitutions for the masa? maybe almond or coconut flour? currently doing the keto diet but missing chilis enchilada soup!
I haven’t tried substituting anything before, so I’m not really sure how those would work. I would maybe google & find out what good substitutes are.
This recipe was delicious ! I didnt have velveeta but used american slices and quesadilla whiTe cheese and it was YummylicioUs!
Great options!! I am happy that you liked it!! Thank you!
it’s ok, but tastes nothing like the soup from chili’s
Thanks for giving it a try!
Can you use granulated garlic instead? if so maybe how much?
I have not tried, but I am sure you could 🙂 1/8 tsp equals 1 clove, so you would just need to find out what a clove equals. Hope that helps 🙂
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!
Wow!! Tell him thank you & thank you for trying it!!
Hello Kristyn, the recipe is exactly as I wanted, the protein value is too high. thanks
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!
I know about those cravings! LOL! I am so glad you liked it!! Thank you!
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
That sounds good 🙂 I am glad you liked it! Thank you!
I made tHis and find it “floury” tasting. Any suggestions?
Hmmm..I am not sure why it tastes like that. Did you mix everything real well, especially the masa?