Chili's Chicken Enchilada Soup - The Girl on Bloor (2024)

This Chili's Chicken Enchilada Soup is the perfect copycat recipe – it's fully loaded, then topped with tortilla strips and pico de gallo.

Ingredients and substitutions

• Olive oil – use any neutral oil such as avocado oil, sunflower oil or vegetable oil for this recipe.
• Chicken breasts – boneless, skinless chicken thighs can be used in place of chicken breasts.
• Yellow onion – red onion, shallots or white onions can be used in place of yellow onion.
• Garlic – fresh garlic cloves minced or jarred minced garlic can be used for this recipe.
• Chili powder – add more paprika and cumin to compensate for chili powder if you don’t have any on hand.
• Cumin – curry powder, garam masala or taco seasoning can be used in place of cumin.
• Paprika – cayenne pepper, chili powder or ground chili flakes can be used in place of paprika
• Salt (to taste)
• Crushed tomatoes – canned diced tomatoes or tomato sauce would work if you’re in a pinch.
• Green chilies – use canned green chilies for less spice or pickled jalapenos for a tangy kick.
• Brown sugar – the brown sugar is to help cut the acidity of the canned tomatoes.
• Chicken broth – another broth like vegetable broth or beef broth could work in place of chicken broth.
• Masa harina(corn flour) – regular flour or cornstarch won’t have the same added taste as the masa harina but will still thicken the soup.
• Water – add more chicken broth in place of the water if you’d like.
• Cheddar cheese – any grated cheese of your liking will work but I recommend grated cheddar cheese or a grated Tex Mex cheese blend

Topping ideas (optional)

• Pico de gallo – homemade or jarred pico de gallo, salsa can also be used.
• Avocado – use sliced avocado or a fresh guacamole in place of avocado.
• Cilantro – if you’re not a fan of cilantro, parsley is also a great option.
• Sour cream – use greek yogurt in place of sour cream for a healthier option.

How to make chicken enchilada soup

Step 1: Sauté the onion and chicken.

Heat olive oil over med-high heat. Add onions, sauteeing for 2-3 minutes until fragrant. Add in chicken, then garlic, chili powder, cumin, paprika and salt, stirring to combine.

Step 2: Add the rest of the ingredients.

Pour in crushed tomatoes, green chilies, brown sugar and chicken broth, then bring to a boil. Let simmer for 25 minutes until chicken is cooked.

Step 3: Make the masa harina mixture.

While soup is cooking, mix masa harina with 2 cups of water, stirring until dissolved.

Step 4: Shred the chicken.

Remove chicken, then shred and add back to pot.

Step 5: Add everything to the pot.

Once chicken is shredded and in pot, stir in masa harina mixture, then cheese. Stir until combined and soup is thick and creamy, cooking another 5 minutes.

Step 6: Serve and enjoy!

Ladle soup into bowls, adding toppings of choice. Serve and enjoy!

Frequently Asked Questions

Make healthy eating easy! Join our Dinner Prep Pro app.

• ZERO ADS on over 450 recipes
• Customizable weekly meal plans
• Grocery and meal prep checklists
• Bonus resource library and community

Learn more