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Chili's Chicken Enchilada Soup Recipe

Lil' Luna
This copycat of Chili's Chicken Enchilada Soup tastes just like the restaurant's version. It's a new favorite dinner meal!
4.97 from 129 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Soup
Cuisine Mexican
Servings 6
Calories 390 kcal


  • 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.


Calories: 390kcalCarbohydrates: 27gProtein: 41gFat: 11gSaturated Fat: 6gCholesterol: 104mgSodium: 2441mgPotassium: 808mgFiber: 2gSugar: 9gVitamin A: 1150IUVitamin C: 9.3mgCalcium: 475mgIron: 2.5mg
Keyword Chili's Chicken Enchilada Soup
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