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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 like today’s soup recipe and our Mexican Soup and Taco Soup as well!
We Love a Good Soup!
We love a good soup recipe!!
This copycat version of Chili’s chicken enchilada soup is AMAZING!! 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!
For more soups with amazing flavor check out Green Chili Chicken Soup and Chicken Taco Soup.
Why we love it:
- Easy. With a quick prep, this copycat recipe comes together quite easily.
- Flavor. The masa harina (corn tortilla mix) gives it that enchilada flavor that is addicting and delicious.
- Filling. With chicken and a thick creamy base, it’s a hearty soup!
Ingredients
- chicken breast – or chicken thighs
- minced garlic
- chicken broth – or vegetable broth. Or use chicken bouillon cubes to mix up chicken broth.
- masa harina corn tortilla mix – Masa harina is dried corn dough. As an alternative with the same flavor, put dried corn tortillas in a food processor until they turn into fine corn flour. Or use cornmeal which will give you the same texture, but not the same flavor.
- water
- mild red enchilada sauce – or spicy if you like the heat. Use store-bought or Homemade Enchilada Sauce.
- Velveeta cheese – Substitute all or half of the Velveeta with cheddar cheese.
- salt (and pepper)
- onion powder
- chili powder
- cumin
- garnish – tomatoes & corn tortilla strips
A Quick + Simple 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 taco toppings like sour cream, tomatoes, cilantro, cheese, and tortilla strips (or regular tortilla chips), and you’re set!
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 cooking time. Stir and serve.
Recipe Tips
- Texture. If it’s too thick, add a little milk, water, or broth. To thicken the soup add any one of the following:
- Extra enchilada sauce
- Shredded cheddar cheese
- Cornstarch: In a separate bowl mix 1 tablespoon of cornstarch with 1 tablespoon of water, then pour into the soup
- Mixins. Add a can of corn (drain liquid)
- For a milder flavor, reduce the amount of chili powder, cumin, or any other spices that add heat to the soup.
- For more spice, add additional spices or even hot sauce to amp up the heat.
- Vegetarian-friendly. Replace the cooked chicken with plant-based alternatives such as pinto beans, black beans, cooked rice, tofu, or tempeh. Use vegetable broth in place of the chicken base broth.
Storage Tips
- STORE leftovers in an airtight container in the refrigerator for 3-4 days. Reheat on the stovetop or in the microwave.
- Freeze ahead of time. Make a couple of batches of this Chili’s copycat chicken enchilada soup recipe to freeze for later. 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, and enjoy!
For More Mexican Soups with Chicken:
Mexican Chicken Corn Soup
25 mins
Green Chili Chicken Soup
3 hrs 35 mins
Chicken Tortilla Soup
3 hrs 10 mins
Chicken Enchilada Soup
4 hrs 10 mins
Chili’s Chicken Enchilada Soup
Thick and cheesy Chili's chicken enchilada soup tastes just the original! With mostly shelf-stable ingredients it's our favorite go-to soup.
Ingredients
- 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.
Video
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.
Recipe adapted from Food.com.
Yummy! It was hard to make but worth the time and effort.
It definitely is!! Thank you for trying it!
Good
I get unbearable cravings for this soup from Chili’s, but it is so expensive I have had to suffer without! 🙂 WOW! This copycat recipe is IDENTICAL to that soup and satisfies my every craving. I suspect that now, ironically, once I can have it whenever I want, the cravings will go away. You always want what you can’t have! I recommend a dollop of sour cream and some cilantro to top it.
So good!! I was very generous with the seasonings and it turned out great!
If you’re making in the crockpot do you still cook the chicken first or add it raw and let it cook with the rest of the ingredients?
I love this recipe. Can it be frozen if the cheese has already been added?
You can. The texture might be a little different when it is thawed… which is why we typically like to freeze it before adding the cheese. But you can!
The best soup, tastes exactly like Chili ‘s! I highly recommend this recipe! I used the flour tortilla flour instead of the corn because I forgot which one while getting the stuff to make it! It was so good!😊
This soup is amazing! I used a rotisserie chicken that I shredded. That was the only thing I changed. It was great. Thank you !
This soup is the best thing ever. Can’t even begin to tell you how many times I’ve made it. GREAT Recipe.
This soup is delicious!!! I’ve made this several times and the only change I make is double the seasoning and a bit of cayenne because we like it spicy! ❤️
My husband loves this soup and Chili’s. I tweaked the recipe just a little bit by using Costco Shredded Rotissere Chicken, and by adding a 4 1/2 oz can of mild green chilies, a can of cream style corn, sauteed red and green pepper with the garlic, doubled the recipe, and substitute 1/2 Cup Pepper Jack, and 1 1/2 Cups Extra Sharp Cheddar Cheese. I like to freeze half before adding the can of cream style corn and Cheese. When I’m ready, I thaw the frozen soup, heat, and add the corn and cheese. It’s totally awesome!!! Thanks for the recipe.
Delicious
I made this exactly according to the instructions. I thought it tasted just like Chili’s version. I did not add extra seasoning. I’m not sure if people are not following the directions or maybe I just have a bland palate, but I thought it was seasoned perfectly. This will be something I make on a routine basis. Thank you for the recipe!
Fantastic, doubled the seasoning. Just like chili’s.
So glad you enjoyed the soup!!
Love this soup! Exactly what I was craving and homemade is always the besy! I am doubling the recipe next time.
I love eating at Chili’s and their chicken enchilada soup is my favorite. I was so excited to make it at home! It’s a perfect copycat and now I can enjoy it any time I get a craving. 🙂
Couldn’t have been more excited about this!! SO delicious and perfect for a cold winter day. YUM!
My kid works at a Chili’s, and gave me a tiny taste of their soup. I knew immediately I wanted to find a recipe for it, and I found this. I made a vegan version using vegetable broth, vegan cheese sauce, and vegan chicken, and OMG it’s AMAZING!! My husband devoured a bowl FULL of it, and I devoured the half bowl I got. And there’s plenty left over!
I’m so glad you enjoyed the soup recipe! And thanks for sharing what you did to make it vegan.
How much is a serving size
Absolutely fantastic!
About 1 cup.
I made this tonight as it’s written and thought it was a bit bland then I remembered so many in the comments saying to double the seasoning. I did and it was perfect.
I’m about to make this! So excited! I’ll be back to let ya know ❤️
I made a double batch of this and kids approved!!!
Tastes just like Chilis! I couldn’t be happier with this recipe. Thank you!
You’re welcome! So glad you enjoyed the soup!
Amazing
This is the best 👌🏼
all I can taste is the Masa??
What a shitty website experience.
Very good everyone loved it. A little dollop of sour cream on top yummo
If you cook in crockpot, does the chicken need to be cooked before or does that happen in the crockpot?
I tried this recipe and it turned out really good. Thanks for the recipe.
The recipe as written is fabulous, but I also love reading through everyone’s comments to see the flavor changes they’ve made.
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!
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!
This totally hit the spot! I was craving this but didn’t have a Chilis nearby so this was perfect, thank you!
This is fabulous recipe – everyone in my house loves it. Easy to make and so good to eat!
Such an amazing copy cat recipe! This coup came out delicious! Thanks for sharing!
You’re welcome! So glad you enjoyed the soup!
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!!
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!!
So good!!
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.
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!
We don’t live close by a Chili’s restaurant so when I am craving their Enchilada Soup this hits the spot!
So glad to hear you enjoy the soup!
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!
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!
Thanks for sharing what you did. Glad to hear you enjoyed the soup!
Very good! The only thing I added was a can of Rotel. My family loved it!
Sounds tasty! So glad to hear you family enjoyed the soup!
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.
If you don’t have maseca, you can also process soft corn tortillas (not fried) in a food processor.
Thanks for sharing!
Great Recipe! Thank you!
Best recipe! Super easy and one my entire family loves!
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!
Oh I’m so glad you enjoyed the recipe!! Thanks for sharing!
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!
I’m so happy to hear that you enjoyed the soup! Thanks for sharing what you did.
Wow. This was CRAZY good!!
Thank you!! So glad you enjoyed the soup!
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!
Awe, thank you so much!! That makes me so happy!
Great copy cat recipe! Thx!!
Thank you so much!!
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!
Perfect!! Glad you like it! Thank you!
Awesome. I have made it twice and was asked to add Rotel tomatoes, black beans and more cheese. I am trying that tomorrow
Awesome!! Glad to hear that! Thank you!
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.
??????
Yay!! Glad you found it! Thank you!
Our chilis closed and ive been dying for this soup! Tastes just like it. So good! Thank you
This recipe was easy and delicious. one of my new favorites.
That makes my day! Thank you for letting me know!
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!
Thank you for sharing what you do. It sounds yum!
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.
Homemade enchilada sauce would be even better! Glad you liked it! Thank you for sharing that!
we doUbled the seasoning & it was amazingggg! Taste Just like chilis to me (which is my favorite soup, ever) thank you!
So glad you think so 🙂 Thank you so much for letting me know!
Love this recipe! I make this wonderful soup several times a month!
Yay..I am so glad you do!! It’s one of my favorites! Thank you!
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?
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.
Yes, that is the same thing. Mesteca is what I ised and it worked perfectly. It is instant mix for corn tortillas.
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!!
Glad you tried it & even happier that you liked it! Thank you!
I love this recipe. The soup turned out great. I’ll be making it again soon. Thanks
Glad you’ll make it again! Thank you for trying it & for letting me know!
i love this recipe thanks for this post.
You are so welcome! Glad you did!
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!
I am glad you found it too!! Thank you for letting me know 🙂
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?
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 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!
Hello Kristyn, the recipe is exactly as I wanted, the protein value is too high. thanks
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!!
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 🙂
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!
Thank you for sharing what you did!
it’s ok, but tastes nothing like the soup from chili’s
Thanks for giving it a try!
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!
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 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 🙂
Love these Receipes, can,t wait to try them!
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!
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!
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 🙂
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.
Thank you for sharing that!!
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!
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!
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.
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 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 🙂
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 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. ????
Why do I have the feeling I could polish off a few bowls of this? It looks amazing!!
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.
I haven’t been to Chili’s in so long, but this soup looks amazing! So warm and comforting!
This is a lovely soup recipe. Perfect for the cold weather.
Looks SO good! I love soup this time of year! 🙂
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 🙂
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?
Thank you for giving it a try!
Whoops meant to do 5 stars! This is what I get for posting on mobile lol