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Chili’s Chicken Enchilada Soup Recipe is a delicious restaurant favorite and is super easy to make. This creamy soup is loaded with flavor and is made with simple ingredients.

Chicken Enchilada Soup in a large pot with a serving a plastic spoon
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My family loves to get the Chicken Enchilada Soup at Chili’s anytime we go. Now you can enjoy this copycat soup at home for a hearty and delicious weeknight meal.

I can eat Soup Recipes all year long. But it is even better when it is a cold, fall day. If you enjoy Chicken Enchilada Soup as much as I do, you will love these recipes. Easy Chicken Enchilada Soup Recipe, Crock Pot Buffalo Chicken Enchilada Soup Recipe, or Slow Cooker Green Enchilada Chicken Soup.

What is Masa Harina?

Masa Harina is corn dough that has been ground into flour. This dough is usually made to make tortillas but it can also be used as a thickening option.

Make sure to use with caution because if you add to much then it could cause your soup to be to thick.

Masa Harina should be available at your local grocery stores.

Ingredients:

Ingredients needed for Chili Chicken Enchilada Soup - chicken, salt, pepper, garlic, chili powder, cumin, onion powder, chicken stock, masa harina, red enchilada sauce, cheese
  • Chicken Breasts Boneless, cooked and sliced
  • Kosher Salt, divided
  • Black Pepper
  • Minced Garlic
  • Chili Powder
  • Ground Cumin
  • Onion Powder
  • Unsalted Chicken Stock, divided
  • Masa Harina Corn Flour
  • Red Enchilada Sauce
  • Shredded Monterey Jack Cheese, divided
  • Shredded Sharp Cheddar Cheese, divided

For the full recipe and ingredients, scroll to the bottom of the post to see recipe card.

Additions and Substitutions:

  • Spices – Feel free to change the spices to what you prefer. You can even add a dry rub to your chicken for added flavor. A teaspoon of Cayenne Pepper is a great addition for an extra hint of spice.
  • Chicken – We used cooked chicken breasts in this recipe, but feel free to substitute for chicken thighs. We have even shredded a store bought rotisserie chicken for a delicious soup recipes.
  • Add Beans – For amazing taste and texture add in beans to this soup. We recommend black beans or pinto beans for a delicious addition to this recipe.
  • Cheese – This copycat recipe is delicious with different flavors of cheese. You can even shredded Velveeta cheese or shredded pepper Jack Cheese for a hint of spice.
  • Onion – We used onion powder for this recipe, but feel free to use fresh onion. Red onion or white onion would be a delicious addition.
  • Enchilada Sauce – Feel free to use different heat temperatures for this soup. Red Enchilada Sauce comes in mild, medium and hot.

How to Make Chili’s Chicken Enchilada Soup:

Sautéing the garlic and adding in the broth in the large pot

Step 1 – Add garlic to a large pot and sauté for 1-2 minutes with olive oil or vegetable oil. Add chicken broth.

Combining the masa harina and water in a bowl

Step 2 – In a medium bowl, whisk together masa harina and 2 cups water until well blended.

Adding the masa harina to the soup broth

Step 3 – Add masa mixture to the pot.

Adding the seasoning to the soup broth

Step 4 – Add enchilada sauce, salt, onion, powder, chili powder and cumin.

Boiling the soup in a large pot

Step 5 – Bring to a Boil.

Adding the cheese and shredded chicken to the seasoned soup broth

Step 6 – Add cubed chicken, monterey jack cheese, and cheddar cheese, reduce heat and simmer for 30 minutes. 

Topping Ideas:

When I make this soup for a crowd, I like to setup a toppings bar with some of our favorite toppings. These are our favorites.

  • Tortilla Strips
  • Fresh Chopped Cilantro
  • Sour Cream
  • Diced Tomatoes
  • Pico De Gallo
  • Slice Avocados
  • Shredded Cheese
  • Scallions
Chicken Enchilada Soup in a dutch oven

Recipe Tips:

  • Cooking Soup – We recommend cooking this soup on the stove top in a Dutch Oven or a large pot. Cook the soup over medium heat for best results.
  • Cooked Chicken – This is a great recipe to use leftover chicken. For an easy way to cook chicken, this Oven Baked Chicken Recipe is my go-to.
  • Soups Texture – This soup is made with a creamier, thicker texture. But if you prefer, you can add more broth for a thinner texture.
  • Shredded Cheese – We recommend shredded the cheese yourself from hunk cheese. Pre-shredded cheese may not melt as well and has added ingredients that are not needed for this recipe. Add the cheese towards the end of cooking time for best results.
Chicken Enchilada Soup in a bowl topped with tortilla strips, cilantro and serving on a spoon

Frequently Asked Questions:

How to Store Leftovers:

Store leftovers in an airtight container in the refrigerator. This soup will last about 4 days in the fridge. When you are ready to reheat, place in a microwave safe bowl and reheat in 1 minute increments.

Can I Freeze this Soup?

Because of the creamy texture, we do not recommend freezing this soup.

More Easy Crock Pot Soup Recipes:

If you love this Copycat Chili’s Chicken Enchilada Soup Recipe, make sure to leave us a comment. We love hearing from you.

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Chili’s Chicken Enchilada Soup

5 from 3 votes
Chili's Chicken Enchilada Soup Recipe is a delicious restaurant favorite and is super easy to make. This creamy soup is loaded with flavor and is made with simple ingredients.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Cuisine Mexican
Course Soup
Calories 620

Ingredients

  • 5 chicken breasts boneless cooked and sliced
  • 1 teaspoon kosher salt divided
  • ½ teaspoon black pepper
  • 1 tablespoon minced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon onion powder
  • 1 32 ounce boxes unsalted chicken stock divided
  • 1 cup masa harina corn flour
  • 10 ounce can red enchilada sauce
  • 2 cups shredded Monterey Jack cheese divided
  • 2 cups shredded sharp cheddar cheese divided
  • Optional Toppings:
  • Tortilla strips
  • Fresh chopped cilantro
  • Sour cream
  • Diced tomatoes

Instructions

  • 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 enchilada sauce, salt, onion, powder, chili powder and cumin. Bring to a boil.
  • Add cubed chicken, monterey jack cheese, and cheddar cheese, reduce heat and simmer for 30 minutes.
  • Add more broth or water, if needed, to be the consistency you like.
  • Garnish with tomatoes, sour cream, cilantro and tortilla strips.

Nutrition Facts

Calories 620kcal, Carbohydrates 27g, Protein 45g, Fat 36g, Saturated Fat 18g, Polyunsaturated Fat 3g, Monounsaturated Fat 11g, Trans Fat 0.1g, Cholesterol 138mg, Sodium 1579mg, Potassium 546mg, Fiber 3g, Sugar 6g, Vitamin A 1475IU, Vitamin C 2mg, Calcium 608mg, Iron 3mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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  1. 5 stars
    It’s so good! I added canned diced tomatoes and used leftover turkey instead of chicken. Was great for a quick weeknight dinner.