This creamy, flavorful Chili’s Chicken Enchilada Soup copycat delivers the same rich, spicy, comforting taste you love in every spoonful!
Chicken Enchilada Soup is a delicious, easy soup made with some fun and unique ingredients you’ll love! Unlike most Mexican soups, this one doesn’t have a whole bunch of vegetables inside.
Sabrina’s Chili’s Chicken Enchilada Soup (Copycat) Recipe
This recipe has a deliciously thick texture that is from something called masa harina.
Recipe Card
Ingredients
CHICKEN ENCHILADA SOUP
- 1 pound chicken breasts , boneless skinless and cut into 1? chunks
- 1 teaspoon Kosher salt , divided
- 2 tablespoons canola oil
- 3/4 yellow onion , diced (the rest of the onion goes to the topping)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 garlic clove , minced
- 4 cups chicken broth
- 1 cup masa harina
- 4 cups water
- 1 1/2 cups enchilada sauce , or one 12 ounce can
- 8 ounces cream cheese cheese , cut into small cubes
- 8 ounces sharp cheddar cheese
TOPPINGS
- 2 roma tomatoes , diced
- 1/4 yellow onion , diced
- 1/2 jalapeno , deseeded, deveined and minced
- 1/4 cup chopped cilantro
- 1/8 teaspoon kosher salt
- 1 pinch coarse ground black pepper
- 1/4 cup cotija cheese crumbles
Instructions
- In a large dutch oven add the canola oil over medium high heat.
- Add half the kosher salt to the chicken pieces and add them to the dutch oven.
- Cook the chicken 3-4 minutes on each side, until just cooked through.
- Remove the chicken and add in the onions and garlic and lower the heat to medium.
- Add in the spices and cook for 3-4 minutes until translucent.
- Add in the chicken broth and whisk.
- In a large bowl add the masa harina to the water and whisk it together well.
- Add it into the dutch oven along with the enchilada sauce.
- Add the chicken back in. Stir well and let simmer for 30-40 minutes on low heat.
- Add in the cream cheese and cheddar cheese and stir well until melted.
- Add the topping ingredients, except for the cotija cheese into a bowl together and stir.
- Top the soup with some of the tomato mixture and some crumbled cheese.
Nutrition
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Table of contents
About this Recipe
I have a bag of masa harina I love using for a bunch of different recipes, but the use of it in this recipe to thicken the soup is a less expensive and easier way compared to the boiling of ground corn tortillas that more authentic enchilada soups use.
If you can’t find the masa harina or if you have corn tortillas and want to use them up, add them to your food processor and process them as finely as you can. They will break down fully in the soup.
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Cooking Tips & Tricks
- The original calls for Velveeta, but I just don’t use Velveeta as a rule (My only processed cheese habits are Cheez Whiz for Philly Cheesesteaks).
- I use Better than Bouillon instead of chicken stock and amp up the flavor using more than it calls for on the label. This is an easy way to deepen the flavor of your soup.
Alternative Cooking Technique
Slow Cooker
Add in all the soup ingredients except for the cream cheese and cheddar cheese. Mix really well and cook on low for 7-8 hours (High for 3-4 hours). In the last hour, add in the cream cheese, cheddar cheese, and stir well. Serve with the toppings as instructed in the recipe below.
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I make this recipe frequently, and it’s really good. I use a rotisserie chicken to save time.
Looks so yummy! Glad you enjoyed the soup and thanks for the five star review and great photo!
so easy in one pot! this is delicious. I highly recommend!
Appreciate your kind feedback and five star review, Nancy!