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.
Chicken Breasts: Boneless, skinless chicken breasts poach right in the seasoned broth, so they pick up flavor as they cook and shred easily once tender. Boneless thighs work well too if you'd prefer a richer, slightly more forgiving cut, or swap in a store-bought rotisserie chicken to save time (see the tip below for how to adjust the method).
Onion & Garlic: These aromatics build the flavor base the whole soup is cooked on. A yellow or white onion works best here - sweet onions can make the broth taste a touch too mild. Fresh garlic is worth it over the jarred stuff, but ½ teaspoon of garlic powder per clove will work in a pinch.
Chili Powder, Cumin & Paprika: This trio of spices gives the soup its warm, smoky Tex-Mex backbone. Toasting them briefly in the oil with the onions, rather than just stirring them into the broth later, blooms their flavor and makes a noticeable difference in the finished soup.
Tortilla Strips & Lime: Don't skip these at the end - the crunch of the tortilla strips and a squeeze of fresh lime juice brighten up the rich, cheesy broth and are a big part of what makes this taste like the restaurant version.
Helpful Tips
Shred Your Chicken Well. Make sure to shred your chicken breasts into thin strips. This gives the 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.
Bloom Your Spices First. Don't just dump the chili powder, cumin, and paprika straight into the broth - cook them in the oil with the onions and garlic for about a minute first. This wakes up their flavor and keeps the finished soup from tasting flat or dusty.
Use a Heavy Pot. A large, heavy-bottomed pot like an enameled cast iron Dutch oven holds steady, even heat, so the spices bloom without scorching and the soup can simmer gently once the masa harina goes in. Thick, cheesy soups like this one are prone to sticking on the bottom of thinner pots, so if that is what you have, keep the heat a notch lower and stir more often.
Short on Time? Use Rotisserie Chicken. Swap the raw chicken breasts for 2-3 cups of shredded rotisserie chicken (or leftover Mexican slow cooker shredded chicken). Skip the poaching step entirely and stir the chicken in along with the masa harina mixture, letting everything simmer for just 5-10 minutes to heat through and soak up the broth's flavor.
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.
Make it Creamy: Stir in a few tablespoons of sour cream or a splash of heavy cream at the end for a richer, chowder-like finish.
Try the Slow Cooker: Add everything except the masa harina slurry and cheese to a slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Shred the chicken, then stir in the masa harina slurry and cheese during the last 20 minutes of cooking.
Load Up the Toppings Bar: Set out diced avocado, chopped cilantro, sour cream, and extra shredded cheese so everyone can customize their own bowl.
Serving Ideas
This soup is hearty enough to be a meal on its own, but a few sides make it feel like even more of an occasion. A warm basket of cornbread muffins or a stack of soft flour tortillas is perfect for scooping up every last bit of broth, and a simple side salad with a lime vinaigrette helps balance out the richness. If you're feeding a crowd, set out bowls of extra toppings - diced avocado, chopped cilantro, sliced jalapeños, and a wedge of lime - so everyone can dress their bowl exactly how they like it.
Leftovers also make a great base for other meals: spoon the soup over cilantro lime rice for a heartier dinner, or use a smaller portion as a filling for baked potatoes or a warm queso-style dip.
Storing & Freezing
Let the soup cool completely before transferring it to an airtight container. Stored in the refrigerator, it will keep well for 3-4 days. The masa harina naturally thickens the soup further as it sits, so when reheating on the stovetop over medium-low heat, stir in a splash of chicken broth or water to loosen it back up to your preferred consistency.
This soup freezes well, though the broth's texture may thicken and separate slightly once thawed - a quick whisk while reheating brings it back together. Freeze in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop, stirring occasionally and adding a little extra broth as needed. For the best texture, add fresh tortilla strips and a squeeze of lime after reheating rather than freezing them with the soup.
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
- Chicken Enchilada Casserole
Recipe
Copycat Chili's Chicken Enchilada Soup
Equipment
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 diced
- 1 cup masa harina
- 2 boneless skinless chicken breasts about 1 ½ lbs
- 2 cups cheddar cheese shredded
- Tortilla strips and lime wedges for serving optional
Instructions
- In a large Dutch oven or heavy-bottomed pot over medium heat, add the oil and onion and cook, stirring frequently, until the onion is translucent, about 4-5 minutes. Add the garlic, chili powder, cumin, and paprika and cook, stirring, for 1 minute more, until fragrant.
- Stir in the chicken broth, enchilada sauce, and green chilies, then add the chicken breasts and bring the soup to a low boil.
- Reduce the heat to medium-low, cover, and simmer for 20-25 minutes, until the chicken is cooked through (165°F in the thickest part) and tender.
- Transfer the chicken to a bowl. Once it's cool enough to handle, shred it into bite-size pieces with two forks.
- While the chicken cools, add the masa harina to a medium bowl, ladle in 2-3 cups of the hot broth from the pot, and whisk until smooth. The mixture will be thick.
- Stir the masa harina mixture back into the soup, then add the shredded chicken. Simmer, stirring often, for 5-10 minutes, until the soup has thickened.
- Reduce the heat to low, 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!
Emily says
I would recommend taking the broth and slowing adding the mesa while wisking to make it easier. It was really hard to get it incorporated. The soup was really good though. I added a can of black beans.
Natalee says
Tasted so much like the Chili's version. Loved it.
Meg says
Checks all the boxes: quick and easy, made with affordable, accessible ingredients, reasonably healthy, and a flavor bomb. Next time, I'll add a can of black or pinto beans for extra fiber -- but delicious as is!
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.
Ali says
This was easy and delicious. Just the two of us, so I froze some and it was just as good leftover. I also added a can of black beans.
Jennifer Garcia says
When mixing with the MASA, is it an additional 2 cups on top of a six cups mixed in the soup. Soup is yummy
But reheating the next day it is so thick
Thank you
Viki m says
I made the mistake of adding additional broth. But, when I read "add it BACK into the soup...." oh well, it was still delicious and you're right, the next day it still thicken up!
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.
Ronda Jennings says
Great soup very hardy!
Keeping this recipe!
Sandy Smith says
Taste just like Chilis! Enjoyed it immensely.
Viki M says
I made this last night. It was super delish! I did make one mistake though, when I was mixing the Masa Harina, I used additional broth, rather than pulling it out of the pot which of course made it less thick but still tasty!