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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)
Save This Recipe!
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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. Winniebear says:

    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.

    1. Chris says:

      If you don’t have maseca, you can also process soft corn tortillas (not fried) in a food processor.

      1. Lil'Luna Team says:

        Thanks for sharing!

  2. Kayla Bridges says:

    5 stars
    Great Recipe! Thank you!

  3. Lara Richards says:

    5 stars
    Best recipe! Super easy and one my entire family loves!

  4. Melody says:

    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!

    1. Lil'Luna Team says:

      Oh I’m so glad you enjoyed the recipe!! Thanks for sharing!

  5. Renee says:

    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!

    1. Lil'Luna Team says:

      I’m so happy to hear that you enjoyed the soup! Thanks for sharing what you did.

  6. Jill says:

    5 stars
    Wow. This was CRAZY good!!

    1. Lil'Luna Team says:

      Thank you!! So glad you enjoyed the soup!

  7. Bill says:

    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!

    1. Kristyn Merkley says:

      Awe, thank you so much!! That makes me so happy!

  8. Sheila says:

    5 stars
    Great copy cat recipe! Thx!!

    1. Kristyn Merkley says:

      Thank you so much!!

  9. Bobbie says:

    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!

    1. Kristyn Merkley says:

      Perfect!! Glad you like it! Thank you!

  10. Geralyn says:

    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

    1. Kristyn Merkley says:

      Awesome!! Glad to hear that! Thank you!