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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!

Chili's enchilada soup with tortilla strips on top.

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!

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!
Masa harina bag set on a kitchen table.

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 white bowl filled with cubed chicken.

A Quick + Simple Soup!

  1. SAUTÉ. Begin by sautéing your garlic in a large pot and adding your chicken broth.
  2. 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.
  3. 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.
  4. 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. 

Homemade red enchilada sauce in a glass mason jar.

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.
Chili's enchilada soup being ladled from a pot on the stove.

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

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4.98 from 220 votes

Chili’s Chicken Enchilada Soup

By: Lil’ Luna
This copycat of Chili's chicken enchilada soup tastes just like the restaurant's version. It's a new favorite dinner meal!
Servings: 6
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes

Ingredients 

  • 3 chicken breast 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
  • tomatoes (garnish)
  • corn tortilla strips (garnish)
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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. **Add more broth, if needed, to be the consistency you like.
  • Garnish with tomatoes and tortilla strips.

Video

Notes

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 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!

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.

Additional Info

Course: Main Course, Soup
Cuisine: Mexican
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

Recipe adapted from Food.com

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




147 Comments

  1. Lindsay says:

    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.
    ??????

    1. Kristyn Merkley says:

      Yay!! Glad you found it! Thank you!

  2. Crystal says:

    5 stars
    Our chilis closed and ive been dying for this soup! Tastes just like it. So good! Thank you

  3. Denise says:

    5 stars
    This recipe was easy and delicious. one of my new favorites.

    1. Kristyn Merkley says:

      That makes my day! Thank you for letting me know!

  4. Emily says:

    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!

    1. Kristyn Merkley says:

      Thank you for sharing what you do. It sounds yum!

  5. Robin says:

    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. Kristyn Merkley says:

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

  6. Danielle says:

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

    1. Kristyn Merkley says:

      So glad you think so 🙂 Thank you so much for letting me know!

  7. Dorothy says:

    5 stars
    Love this recipe! I make this wonderful soup several times a month!

    1. Kristyn Merkley says:

      Yay..I am so glad you do!! It’s one of my favorites! Thank you!

  8. Kari says:

    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. Kristyn Merkley says:

      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.

    2. Jill says:

      Yes, that is the same thing. Mesteca is what I ised and it worked perfectly. It is instant mix for corn tortillas.

  9. Amanda says:

    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!!

    1. Kristyn Merkley says:

      Glad you tried it & even happier that you liked it! Thank you!

  10. Tiffany says:

    5 stars
    I love this recipe. The soup turned out great. I’ll be making it again soon. Thanks

    1. Kristyn Merkley says:

      Glad you’ll make it again! Thank you for trying it & for letting me know!