You guys… this soup is amazing! Have you ever had this soup from Chili’s? It’s thick and hearty with big chunks of chicken! When I was younger, they didn’t offer it everyday like they do now and my Mom used to call up to our local Chili’s to ask if it was their soup of the day! LOL. That’s how addicting this stuff can get, and now you and I can finally make it at home with this yummy recipe!
CopyCat Chili’s Chicken Enchilada Soup
This recipe is adapted from here, but I changed it up a lot! It makes quite a bit as well and is very filling.
I tried heating it up the next day for lunch and it was super thick so I had to add some water to loosen it up. It was still good but adding the water kind of diluted the taste. So, I would advise being ready to eat the whole thing or have some extra chicken stock on hand to use when reheating! Also, when heating and during cooking make sure to scrape the bottom on the pan often, this is very easily scorched! Other than that, this one is a keeper!
CopyCat Chili’s Chicken Enchilada Soup
Ingredients
- 3 large chicken breasts boneless skinless
- 3 Qt. 3 32 oz boxes chicken stock
- 10 oz enchilada sauce
- 3 Cups shredded cheese
- 2 garlic cloves minced
- 1 Tbls vegetable oil
- 2 Cups maseca or masa harina
- 1 Tbls chili powder
- 1 Tbls cumin
- salt and pepper to taste
- Sour cream pico de gallo, extra shredded cheese, cilantro, tortillas and lime for garnish
Instructions
- Season chicken on both sides with salt and pepper. Heat the oil in a stock pot over medium high heat and sear the chicken on both sides. Set aside, it doesn't have to be cooked through.
- Add garlic to the pot and let saute until aromatic, about 20 seconds. Add in the 2 quarts of the chicken stock and put the chicken back in the pot. Cover and let simmer for about 30 minutes or until the chicken is cooked through to 165 degrees. Take the chicken out of the pot.
- Mix the masa harina a little at a time with the remaining stock and add to the pot with the rest of the ingredients except for the chicken and garnishes.
- Slice the chicken and add to the pot, bring to a simmer and let cook for about 30 minutes or until thickened. Stirring occasionally to make sure the bottom doesn't burn, make sure to scrap the bottom of the pan.
- Serve with garnishes and enjoy!
Step by Step Directions
Season chicken on both sides with salt and pepper. Heat the oil in a stock pot over medium high heat and sear the chicken on both sides. Set aside, it doesn’t have to be cooked through.
Add garlic to the pot and let saute until aromatic, about 20 seconds. Add in the 2 quarts of the chicken stock and put the chicken back in the pot. Cover and let simmer for about 30 minutes or until the chicken is cooked through to 165 degrees. Take the chicken out of the pot.
Mix the masa harina a little at a time with the remaining stock and add to the pot with the rest of the ingredients except for the chicken and garnishes.
Slice the chicken and add to the pot, bring to a simmer and let cook for about 30 minutes or until thickened. Stirring occasionally to make sure the bottom doesn’t burn, make sure to scrap the bottom of the pan.
Serve with garnishes and enjoy!
Yummm, this is really easy to throw together too. And, relatively fast so that’s another win win! Please make this one, you won’t regret it!
Yummah! Let me know how it comes out, 😉
Don’t forget to check out Parrish’s weekly CopyCat series post by clicking on the image below:
Past CopyCat series recipes, click on the links below the image!
CopyCat Meximelts | Sweet Ginger Soy Ribs {CopyCat Chinese Take Out}
Copycat Chick-fil-a Nuggets | CopyCat Cracker Barrel Grilled Chicken Tenderloins
Need even more yummy inspiration? Follow my food board on Pinterest!
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- French Onion Soup - September 22, 2021
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Oh, yum! I love any kind of enchilada soup. This seems pretty easy to adapt to the slow cooker too.
Yeah. Can’t wait 2 try it? I feel silly but what is maseca or masa Harina? Are they spices?
Teresa
Here I use it as a thickening agent, it is typically used to make tamales.
Corn meal
oh wow. this looks amazing! I’ve always loved this soup at Chili’s.
I hope I can find maseca or masa harina in our supermarket so I can make this this coming weekend. Any other alternatives that I can use?
They most likely will have it in the Hispanic food aisle. If not, you could take some soft corn tortillas, rip them up, let them boil in the stock by themselves until they are tender, then using an immersion blender puree the mixture. But, I doubt you will have to go through all that trouble!
This Chicken Enchilada Soup looks amazing 🙂 This is going in my recipe file 🙂
Mexican and soup in one I’m sold!
Awesome recipe that I must try! I’m visiting from A Glimpse Inside Linky Party.
Have a wonderful day . . . Gina
THIS IS MY FAVORITE SOUP! It’s the only reason I would ever go to Chili’s — I can’t wait to try it!
Love the maseca in the soup. Thanks so much for sharing it with us on foodie friday.
Great copycat, I always love this soup with there lunch specials! Thanks for coming over and sharing at The Weekend Retreat!!
Sounds like a thick and filling soup! Love making my own version of things – sometimes it’s just a lot easier than going out. 🙂 Why don’t you stop on by and share this with us on Five Friday Finds? 🙂
I am always looking for new soup recipes. That is why I go out hopping after everyone posts their menus
Yum. This looks so yummy, and perfect while it is still a little chilly out. Thanks for sharing it with us on Snickerdoodle Sunday
This looks amazing and is one of my husbands favorite soups so I can’t wait to try this!
YUM!! This looks amazing! I have never used maseca or masa harina. I’ll have to look for it at our store. Thanks for sharing at The Mommy Club Link Party.
I’m not sure I’ve ever had their soup, but it sounds absolutely amazing! I remember when most restaurants had a “soup of the day”, now it seems most are served all the time. Thanks for sharing on Foodie Friday
This sounds delicious! Just pinned it!
Yum! I love chicken enchilada soup, I’m going to have to try this. Pinned!
A big hit with the whole family.
My modification was to use about 2/3 of the maseca the recipe called for to keep it from thickening too much.
So glad you liked it! Thanks for the tip 🙂