CopyCat Chili’s Chicken Enchilada Soup

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!

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CopyCat Chili’s Chicken Enchilada Soup

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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!

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Step by Step Directions

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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