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!
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.
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.
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.
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!
For more chicken soup recipes, check out:
Chili’s Chicken Enchilada Soup Recipe
- 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 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.
Thank you for sharing that!!
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!
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 🙂
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!
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?
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 love this recipe thanks for this post.
You are so welcome! Glad you did!
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!
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 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.
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!
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!
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!
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!
This recipe was easy and delicious. one of my new favorites.
That makes my day! Thank you for letting me know!
Our chilis closed and ive been dying for this soup! Tastes just like it. So good! 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!
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!
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!
Great copy cat recipe! Thx!!
Thank you so much!!
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!
Wow. This was CRAZY good!!
Thank you!! So glad you enjoyed the soup!
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.
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!
Best recipe! Super easy and one my entire family loves!
Great Recipe! Thank you!
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!
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!
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!
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!
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!
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!
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 is my favorite soup to get at Chili’s!! And, this homemade version tastes just like it!! It’s loaded with flavor & so good!!
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!!
Such an amazing copy cat recipe! This coup came out delicious! Thanks for sharing!
You’re welcome! So glad you enjoyed the soup!
This is fabulous recipe – everyone in my house loves it. Easy to make and so good to eat!
This totally hit the spot! I was craving this but didn’t have a Chilis nearby so this was perfect, thank you!
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!
The recipe as written is fabulous, but I also love reading through everyone’s comments to see the flavor changes they’ve made.
I tried this recipe and it turned out really good. Thanks for the recipe.
If you cook in crockpot, does the chicken need to be cooked before or does that happen in the crockpot?
Very good everyone loved it. A little dollop of sour cream on top yummo
What a shitty website experience.
all I can taste is the Masa??
This is the best 👌🏼
Tastes just like Chilis! I couldn’t be happier with this recipe. Thank you!
You’re welcome! So glad you enjoyed the soup!
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