Flavorful Chili’s Chicken Enchilada Soup copycat delivers the same rich, spicy, comforting taste you love in every spoonful! Try it today!
Chili’s Chicken Enchilada Soup (Copycat) is an easy Soup you can enjoy any day of the week. Enjoy more soups like this and try my Chicken Tomatillo Soup and Chicken Taco Soup.
Sabrina’s Chili’s Chicken Enchilada Soup (Copycat) Recipe
Chicken Enchilada Soup is perfect for any night of the week, and this Chili’s copycat won’t let you down. First things first, the original version of the recipe calls for masa harina, which can be difficult to find if you don’t have any ethnic grocers nearby. Don’t worry if you can’t find it in the store, there are other techniques you can use as a replacement.
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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Note from Sabrina
I have a bag of masa harina that I love using for a bunch of different recipes. The use of it in this recipe to thicken the soup as 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.
Table of contents
About this Recipe
Chicken Enchilada Soup is a delicious, easy soup make with some fun and unique ingredients you’ll love! Unlike most Mexican soups this one doesn’t have a whole bunch of vegetables inside. In fact the only one in there, onions, sort of disappear into the soup as it cooks. It also has a deliciously thick texture.
Can this be made ahead of time?
You can make this soup ahead of time and store it in the freezer. Make the soup as normal, cool and transfer to a freezer safe bag. Freeze the soup in a bag for up to 3 months. To reheat, just pop the frozen soup into your crockpot and cook on low or high until hot (about 3-6 hours). I like to freeze single-serving containers for weekly lunches, too!
Recipe 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.
Pairing Suggestions
This is the perfect soup to make any night of the week. Make Chipotle Lime Chips & Guacamole (Copycat) on the side along with Refried Beans and Mexican Rice for a full homemade Mexican food dinner. The leftovers also store and reheat well for a delicious lunch the next day.
How to Store
- Serve: Soup can stay out at room temperature for up to 2 hours before it needs to be stored. Cool completely before transferring to storage containers.
- Store: Leftovers will last in the refrigerator for 3-4 days in an airtight container. To reheat, pour into a saucepan over medium-low heat, stirring until warmed through.
- Freeze: This soup recipe is perfect for freezing, because it doesn’t contain dairy and reheats really well. Cool the soup down completely, then store it in a freezer-safe container.
Alternative Cooking Techniques
Slow Cooker Method
- 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.
Instant Pot Method
- Using the sauté function, add onions, spices, and oil until onions are translucent.
- Add everything except for the cream cheese and cheddar cheese to the instant pot. Lock the lid in place and close the pressure valve.
- Set in manual mode on high for a total time of 10 minutes, then let it release naturally.
- Once the pressure is released, open the lid. Remove the chicken and shred with a fork, then add it back into the soup. Stir and serve.
Frequent Questions
Masa harina is made from dried corn which is soaked in lime and water before being ground into flour. It’s commonly used in the making of tortillas.
This soup can be a healthy option. Use lean proteins and a low sodium broth as a healthier alternative.
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Photos used in previous version of this post
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!