This Copycat Chili's Chicken Enchilada Soup tastes just like your restaurant favorite - but it's easy to make at home for a simple weeknight meal!
There's something about a bowl of thick, hearty soup that just speaks to the soul, isn't there? And when that soup is full of our favorite Tex-Mex flavors - you've got comfort food that's pretty hard to beat.
This isn't just any soup- it's a nearly perfect copycat of everyone's favorite Chili's Chicken Enchilada Soup. And the best part? You can whip it up in your own kitchen with fresh, simple ingredients in less than an hour.
This Chicken Enchilada Soup is:
- Hearty and Comforting
- An easy, fuss-free recipe.
- The ultimate comfort food.
- A kid-friendly crowd pleaser.
And if you're a Chili's fan like me, you're going to want to check out this similar Chili's Southwest Chicken Soup too!
Key Ingredients & Substitutions
Masa Harina: This traditional Mexican corn flour is what gives the soup its distinctive enchilada-like texture and flavor. If you can't find masa harina (you can order it here!), cornmeal can be a suitable substitute, though the texture will be slightly different.
Chicken Broth: Store bought or homemade broth will both work fine. Alternatively, you can use a vegetable broth or reconstituted bouillon.
Enchilada Sauce: This adds rich and spicy flavor to the broth. (I like this brand.) Feel free to adjust the amount of enchilada sauce based on your spice preference.
Green Chilies: Canned green chilies add a mild heat. If you prefer a spicier soup, consider adding diced jalapeños or slivered serrano peppers.
Cheddar Cheese: The cheese melts into the soup, giving it that yummy creamy texture. For a slightly different spin, try using Monterey Jack or a Mexican cheese blend.
Helpful Tips
Shred Your Chicken Well. Make sure to shred your chicken breasts into thin strips. This gives them soup the best texture and the smaller pieces absorb more flavor from the broth.
Whisk that Masa Harina! To avoid lumpy broth, whisk the masa harina into the broth until it's nice and smooth before adding it back into the pot.
Adjusting Consistency: If your soup is too thick, feel free to add a bit more chicken broth until you reach your desired consistency.
Variations
Make it Vegetarian: Easily make this soup vegetarian by substituting vegetable broth for chicken broth and using a meat substitute or chickpeas in place of the chicken.
Spice it Up: Add a teaspoon of cayenne pepper or some diced jalapeños for an extra kick.
Add More Veggies: Feel free to incorporate corn, black beans, or diced bell peppers to add texture and nutrients.
More Tasty Recipes
If you love this Chili's Chicken Enchilada Soup, be sure to check out these other delicious recipes:
- Chili's Southwest Chicken Soup
- Copycat Panera Turkey Chili
- Copycat Cheesecake Factory Oreo Cheesecake
Recipe
Copycat Chili's Chicken Enchilada Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 3 cloves garlic minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 6 cups chicken broth
- 1 cup enchilada sauce
- 1 4 oz. can green chilies
- 1 cup masa harina
- 2 boneless skinless chicken breasts
- 2 cups cheddar cheese
- Tortilla strips and lime wedges for serving optional
Instructions
- In a large dutch oven over medium heat, add the oil and onions and cook, stirring frequently, until the onions are translucent, about 4-5 minutes. Add the garlic, chili powder, cumin, and paprika and cook for an additional minute.
- Add the chicken broth, enchilada sauce and chilis and stir, then add the chicken breasts to the broth and bring to a low boil.
- Cook for 20-25 minutes, or until the chicken is cooked through and tender.
- Remove the chicken to a bowl and once cool enough to work with shred into pieces.
- While the chicken cools, add the masa harina to a medium bowl and add 2-3 cups of the broth and whisk until smooth. It will be thick.
- Add the masa harina mix back to the soup and stir to combine. Add the chicken and stir.
- Finally, add the shredded cheese and stir until melted.
- Serve warm topped with tortilla strips and lime wedges.
Nutrition
Nutrition details are an estimate, per serving.
Christina says
Thank you for this delicious recipe! My husband and I both loved it and we never agree on anything lol…
So yummy!
Natalee says
Tasted so much like the Chili's version. Loved it.
Melissa says
Very good soup. I liked it a lot! I'm used to putting vegetables with my food, so I'll probably add some diced zucchini, black beans, tomatoes. I made it the first time exactly as written. Now, I can tweak it! Thank you for the nice recipe.
marcia amos says
My recipe calls for Velveeta instead of chedder, other than that the recipe is the same. This a favorite in our house.