Chili’s Chicken Enchilada Soup

This copycat of Chili’s Chicken Enchilada Soup tastes just like the restaurant’s version. It’s a new favorite dinner meal!

Sometimes I like to switch up our usual soup recipes, and opt for a soup with more of a Mexican flavor. This Copycat Chicken Enchilada Soup always hits the spot, but I also enjoy making Mexican Soup, and Taco Soup as well!

Chili's enchilada soup with tortilla strips on top.

a chili’s copycat

I think I have a NEW favorite soup recipe!! Today’s recipe is a Copycat version of Chili’s Chicken Enchilada Soup and it 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.

I finally decided to try and make a copycat version, and it turned out 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.

Masa harina used to make enchilada soup recipe.

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.

**Add more broth, if needed, to be the consistency you like.

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 market, but you should be able to find them at most grocery stores.

In the Crock Pot

Add all the ingredients, except for 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 cook time. Stir and serve. 

Homemade red enchilada sauce that can be used in chicken enchilada soup recipe

Recipe Tips and Variations

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.


  • Substitute all or half of the velveeta with cheddar cheese. 
  • Add an extra can of enchilada sauce
  • Add a can of corn (drain liquid)

If soup is too thin: 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, water or broth to thin it out. 

Copycat Chili's enchilada soup recipe being ladled.

Storage Tips

STORE leftover soup in an airtight container in the fridge for 3-4 days. Reheat on the stove top or in the microwave.

FREEZE: 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!

Chili's enchilada soup recipe in gray bowl with spoon.

For more chicken soup recipes, check out:

Chili’s Chicken Enchilada Soup Recipe

4.97 from 129 votes
This copycat of Chili's Chicken Enchilada Soup tastes just like the restaurant's version. It's a new favorite dinner meal!
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)


  • 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. **Add more broth, if needed, to be the consistency you like.
  • Garnish with tomatoes and tortilla strips.

Recipe adapted from

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About Kristyn

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!

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Recipe Rating


  1. 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 🙂

  2. I haven’t been to Chili’s in so long, but this soup looks amazing! So warm and comforting!

  3. 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.

  4. 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

    1. Sorry to hear that! You could try whatever cheese you like..hope you’ll try it again and you like it better 🙂

  5. 5 stars
    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!

  6. 5 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. 🙂

  7. 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.

    1. You sure could. I would just follow the instructions to make the broth with the cubes. I may have used Swanson’s as well.

  8. 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.

  9. 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. You can add a little butter or oil, but on low it’s ok by itself 🙂 Whichever you prefer. Hope you like it!

    2. 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.

  10. 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!

    1. 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!

  11. 5 stars
    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!

  12. 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.

  13. Are there any substitutions for the masa? maybe almond or coconut flour? currently doing the keto diet but missing chilis enchilada soup!

    1. 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.

  14. 5 stars
    This recipe was delicious ! I didnt have velveeta but used american slices and quesadilla whiTe cheese and it was YummylicioUs!

    1. 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 🙂

      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!

  15. 5 stars
    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!

  16. 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!

  17. 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

    1. Hmmm..I am not sure why it tastes like that. Did you mix everything real well, especially the masa?

  18. 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!

  19. 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!!

  20. 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.

  21. 5 stars
    we doUbled the seasoning & it was amazingggg! Taste Just like chilis to me (which is my favorite soup, ever) thank you!

  22. 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.

    1. Homemade enchilada sauce would be even better! Glad you liked it! Thank you for sharing that!

  23. 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!

  24. 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.

  25. 5 stars
    Awesome. I have made it twice and was asked to add Rotel tomatoes, black beans and more cheese. I am trying that tomorrow

  26. 5 stars
    I double the spices and added a can of mild rotel, and OMG! This is amazing. It tastes just like Chili’s!!!! Definitely a keeper!

  27. 5 stars
    Searched and tried many other recipes for this soup and none came close. Well I have finally found one that is almost if not totally accurate. I cooked it as published with the exception that was recommended to double all the spices(Including the minced Garlic) Have had this the last three days and it just keeps getting better. Great Job Lilluna!

  28. 5 stars
    This soup is awesome. I tweaked it a bit by adding 1 can of rotel with green chili, a can of drained southwestern corn, and a can of drained and rinsed black beans. Also, because I wanted to freeze the leftovers, I melted 2 oz of velveeta with a tablespoon of salsa before adding it to a large bowl of soup. The changes did not alter the taste and really added to the soup. Thank you for publishing this receipe. It’s a keeper!

  29. 5 stars
    This is SO GOOD! I made it today. The only changes I made based on some of the comments were that I used double the spices and added a can of Rotel.
    Some of the comments mentioned that all they can taste is Velveeta but I can’t even tell it’s there except for the creaminess. Maybe the extra spices helped, I dunno. The masa, cumin and chili powder are the predominant flavors.
    I will definitely make this again. Thank you!

  30. 5 stars
    I followed the advice of others and doubled all of the spices (except the salt) and this turned out awesome! I added some tri-colored tortilla strips and homemade mild pico on top of each bowl just before serving. It was definitely restaurant quality. I’m so glad I found this recipe. My only gripe is that you can’t buy a “little” masa in the stores. If there is an alternative to masa harina it would be nice to know, please 🙂 Maybe next time I’ll grind up some corn chips and omit the salt to see if that works.

  31. 4 stars
    This recipe is almost exact but, **not without multiple changes.** I followed everyone’s advice and added a can of rotel tomatoes and chili’s. I also did not use Velveeta cheese but, instead shredded 8 oz of Sharp Cheddar cheese and 8 oz of Monterrey Jack cheese which I highly recommend doing. I seasoned my chicken first before adding, doubled the spices, added more garlic, more salt and added garlic powder. Without this, it’s very bland and does not have a lot of flavor. I hope this comment helps someone else as I am so ecstatic I was able to recreate this soup!

  32. 5 stars
    I LOVE this soup at Chili’s, and I’m SO excited that now I can make it at home! Thank you for another great recipe!

  33. 5 stars
    This soup is so yummy and the leftovers taste great too! My daughter likes to add a little bit of El Pato sauce for some extra spiciness, but I like it just as it is!

  34. 5 stars
    I use to eat at Chili’s all the time, and now I don’t have to! I can whip up this tasty soup at home. It’s sooo good, even the kids love it.

  35. 5 stars
    This is my favorite soup to get at Chili’s!! And, this homemade version tastes just like it!! It’s loaded with flavor & so good!!

  36. 5 stars
    I haven’t had Chicken Enchilada Soup from Chili’s in forever, but I can honestly say this version is even BETTER! Thanks for the recipe!!

  37. 5 stars
    Oh how I love soups! I enjoy eating them out and especially making them at home. This is a great copycat of the soup at Chili’s!

  38. 5 stars
    Oh how I love soups! I enjoy eating them out and especially making them at home. This is a great copycat of the soup at Chili’s!

  39. 5 stars
    The recipe as written is fabulous, but I also love reading through everyone’s comments to see the flavor changes they’ve made.

  40. Oh, no, I am sorry it doesn’t. It isn’t going to be exactly like it, but it sure is close. You could always experiment & add or take out ingredients. Thank you for trying it 🙂 I’m not sure what I would change?