Chili's Chicken Enchilada Soup (2024)

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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!

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!

Ingredients

• chicken breast – or chicken thighs
• minced garlic
• chicken broth – or vegetable broth. Or use chicken bouillon cubes to mix up chicken broth.
• masa harinacorn 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 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!

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!

Recipe adapted from Food.com.