Chili's chicken enchilada soup combines tender chicken with flavorful enchilada sauce, melted cheese, and a velvety smooth broth.
This blog post contains affiliate links. As an Amazon Associate I may earn income from qualifying purchases. We also partner with Impact.com to offer affiliate links. Thanks for the support.
What You Get From This Copycat Recipe
This has been my favorite recipe to recreate from Chili's restaurant. I used to order it every time I ate there. Now that I am a busy mom who also loves to cook, we don't eat out very often.
I needed to make this at home to satisfy my craving for this rich and flavorful soup. The secret is the masa harina. It's a corn meal that adds the flavor of corn tortillas and a body to the soup.
Chicken Enchilada Soup Ingredients
A really good thing about this recipe is that the ingredients are inexpensive and easy to find! I had to add the masa harina to my grocery order, but everything else are staple items.
- chicken broth or stock
- masa harina - a corn flour that you should be able to find in you local grocery stores
- red enchilada sauce
- boneless skinless chicken breasts or chicken thighs (you can also use shredded rotisserie chicken if you're short on time)
- sharp cheddar cheese
- monterey jack cheese
- garlic powder
- onion powder
- cumin
- chili powder
- olive oil or other neutral flavored cooking oil
- salt
- black pepper
*See below for great toppings*
Equipment You Will Need
Get ready for this... you need a large heavy pot.
Actually, you need a few more things but all of supplies are kitchen staples.
- large heavy pot - I like a dutch oven for all soup recipes
- large cutting board and sharp knife
- measuring cups and measuring spoons
How to Make the Soup Step by Step
There are two main stages to making this soup recipe. First, you'll need to season and cook the chicken breasts. Second, you'll remove the chicken and build the soup base. After that, you can bring everything back together to finish cooking.
- Place a large heavy pot over medium high heat. Season the chicken breasts with salt and pepper. Drizzle the pot with a little olive oil and add the chicken to the pot to sear on both sides.
- Remove the chicken set that aside. Now you can build the soup base by adding the chicken stock, enchilada sauce, and spices.
- In a separate bowl, combine 2 cups of chicken stock with the masa harina and mix it together well.
- You'll add the masa harina mixture to the pot, stir it well to combine and lower the burner to medium heat.
- Cook the soup with the lid on for 20-30 minutes so that all of the flavors can come together.
- To finish the soup, add half of the shredded cheese and stir in well. Turn off the heat and serve. Garnish with more cheese and suggested toppings below.
Do you want weekly recipes and help with meal planning?
Serving Suggestions and Toppings - Make It Special
Your favorite taco toppings will make a big difference. Tortilla strips add that special crunch and take the soup to the next level. This is a really creamy soup that needs a little texture.
- tortilla strips or tortilla chips
- diced avocado
- sour cream
- more shredded cheese
- pico de gallo
- minced cilantro
Recipe Modifications if You're Like That
Make it extra spicy - add a pinch of cayenne pepper, hot sauce, or diced green chilis if you want a punch of heat
Add vegetables - this soup is a great base if you want to add vegetables. White onion, black beans, and diced tomatoes all work well with this recipe.
How to Save and Reheat
One of the best things about this copycat soup is that is saves so well in the freezer. Take note, the masa harina is a thickening agent so as the soup cools it will almost solidify. Don't worry about that. When you reheat it, the soup will become completely smooth and velvety again.
Step #1: transfer soup to an airtight container. I'm pretty excited about these glass containers for things like soup. Any glass snap ware is good. Mason jars are also great for leftover soup.
Step #2: keep in the refrigerator for up to 5 days.
Step #3: reheat on high for 45 second intervals, stirring in between until desired temperature or heat on the stove in a sauce pan until the soup reaches a low bubble.
Step#4: if you're a super star and plan to freeze your soup, after
Related Recipes For a Midweek Fiesta
Carne asada and carne asada quesadillas are my favorites to go with this simple soup.
Chicken enchilada dip has tons of great flavor just like this chicken enchilada soup, but it's the perfect appetizer to serve a crowd!
Beef enchilada casserole brings all of the great flavors with less hassle if you want more great enchilada flavor.
Chilis Enchilada Soup Recipe Card
Copycat Chili's Chicken Enchilada Soup
Equipment
- large heavy pot
- wooden spoon
- cutting board
Ingredients
- 1 pound boneless skinless chicken breasts
- 8 cups Chicken broth
- 1 cup masa harina
- 10 ounce red enchilada sauce
- 1 cup sharp cheddar cheese
- 1 cup monterey jack cheese
- 2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon chili powder
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Heat a heavy pot over medium high heat. For thicker chicken breasts, cut them in half through the middle to make thinner cutlets. Season the chicken breast on both sides with salt and pepper.
- Add the olive oil to the heated pot and swirl it around. Add the chicken in a single layer. Do this step in batches if needed. Flip the chicken and continue to cook it until has cooked through completely.
- Remove the cooked chicken breasts and set aside.
- Add 6 cups of chicken broth to the hot pot.
- Add the enchilada sauce, garlic powder, onion powder, cumin, and chili powder.
- In a separate bowl combine the masa harina with the other 2 cups of chicken stock.
- Add the masa harina mixture to the soup. Bring up to a boil and reduce the heat to a low simmer. Stir occasionally.
- While to soup cooks, shred or dice the chicken breast and add it back to the soup.
- Cook the soup for 20-30 minutes at a low bubble.
- Turn off the heat and add half of the shredded cheese. Serve and garnish with more cheese and tortilla strips.
Leave a Reply