Copycat Chili’s Chicken Enchilada Soup

A tasty restaurant favorite, this Copycat Chili’s Chicken Enchilada Soup is filling, easy, and super easy to make up for any weeknight meal.

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I love a good copycat recipe, and this Enchilada soup, dare I say, is better than the original? Seriously, it is that good – one of our most made soup recipes.

This is one of those soup recipes that we make all year round. I do not think that there is any specific time that this soup is good for except all the time!

Then again, I pretty much love all forms of Mexican food. Even if it’s only Mexican inspired!

With easy and tasty ingredients and toppings, you can really make this your own. It is great for any night of the week and doesn’t take a lot of effort to throw together.

It’s like literally eating an enchilada in a bowl, and trust me that is a good thing. If you are an enchilada fan then you will love this Copycat Chili’s Enchilada Soup.

I always say, why waste your money when you can make some of your favorite restaurant recipes in the confines of your own kitchen.

This Enchilada Soup is hearty and satisfying. Let’s get further into it!

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE ENCHILADA SOUP:
• FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• DO I HAVE TO USE MASA HARINA?
• CAN I USE ANOTHER TYPE OF CHICKEN?
• WHAT ARE SOME GREAT TOPPINGS FOR THIS?
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Copycat Chili’s Chicken Enchilada Soup

1. This makes a large batch to feed a crowd.
2. Great for storage so you can make a double batch.
3. Top with any of your favorite enchilada toppings.

• Chicken breasts
• Kosher salt
• Pepper
• Vegetable oil
• Garlic
• Chili powder
• Ground cumin
• Onion powder
• Unsalted chicken stock
• Masa harina (corn flour)
• Red enchilada sauce
• Monterey jack cheese
• Sharp cheddar cheese
• Optional Toppings: tortilla strips, cilantro, sour cream 

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1. Season the chicken breasts on both sides with ½ teaspoon kosher salt and pepper. 
2. Heat a dutch oven over medium-heat. Once hot, add the oil and sear the chicken on both sides, do not crowd the pan, you may need to do this step in batches. Place the seared chicken on a plate, set aside.
3. Add the garlic, chili powder, cumin, onion powder, and the remaining 1 & ½ teaspoons salt and cook until fragrant, 30 seconds. 
4. Reserve 2 cups of chicken stock for later, add the rest to the pot and scrape the bits off the bottom of the pot. Add the seared chicken back to the pot. Bring to a boil, reduce heat to a simmer and simmer for 30 minutes covered.
5. Take the chicken and thinly slice it. Add it back to the pot.
6. Mix together the remaining 2 cups of chicken stock and the masa harina until smooth. Slowly stream in this mixture while whisking.
7. Add the enchilada sauce and mix it in. Bring back to a simmer and simmer for an additional 30 minutes, stirring occasionally. The soup will thicken from the masa harina.
8. Turn off the heat, add half of the Monterey Jack cheese and half of the cheddar cheese. Stir it in until melted. Taste, adjust seasoning if necessary.
9. Serve with more of the cheeses on top, the tortilla strips, cilantro, and sour cream.

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DO I HAVE TO USE MASA HARINA?

The masa harina is what makes this soup special.

You can really taste it, and it is a necessary ingredient.

You can find it at any grocery store. I always use the Maseca brand.

CAN I USE ANOTHER TYPE OF CHICKEN?

You can use shredded rotisserie chicken in place of the fresh chicken breasts.

You can also use chicken thighs if that’s what you have.

WHAT ARE SOME GREAT TOPPINGS FOR THIS?

I love to add tortilla strips, cilantro, cheese, and sour cream on top, but add your favorite taco toppings.

Some other options are sliced avocado, pico de gallo, diced tomatoes, red onion, scallions, etc.

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ANY ADDITIONS?

Oh there are always options! Check it out:

• Green chiles: Stir in a small can of chopped green chiles for a spicy, green chicken enchilada soup vibe.
• Cream cheese: Melt a couple of tablespoons into the soup at the end for a creamy finish—think “creamy chicken enchilada soup recipe.”
• Fire-roasted tomatoes: Toss in a can (drained) for an extra burst of smoky tomato flavor, upgrading this flavorful soup.
• Sweet corn: Add a handful of kernels for a pop of color and natural sweetness—like a hearty chicken tortilla soup style.
• Red bell pepper: Dice it and let it simmer with the soup to add color and crunchy texture.
• Tortilla chips: Serve crushed on top for a fun crunch, or use corn tortillas cut into strips and baked until crispy.
• Hot sauce: A dash (or more!) if you love extra spice—adjust to your spice level preference.
• Green enchilada sauce: Add a little if you want a tangy spin on the soup—mixing red and green can be a great way to boost flavor.
• Squeeze of lime juice: Right before serving, stir in a little bit of lime for a bright, zesty kick.
• Fresh cilantro: Sprinkle chopped cilantro over each bowl of soup for a fresh, herbal note.

ANY SUBSTITUTIONS?

If you have any other great ideas, let me know in the comments!

• Olive oil in place of vegetable oil if you prefer a slightly fruitier taste (just watch your medium heat so it doesn’t burn).
• Vegetable broth instead of chicken stock to make it a more vegetarian-friendly soup (although you’d need to swap the chicken, too).
• Ground beef if you feel like having a beefy twist—just brown it on medium-high heat and proceed with the rest of the recipe for a new flavor dimension.
• Greek yogurt for the sour cream topping if you’d like a tangy but lighter finish (also good if you’re short on sour cream).
• Crock pot or instant pot methods if you prefer “dump and go” cooking—just adjust your pressure cook or slow-cook times.
• Dried onion powder and garlic powder if fresh onions or garlic aren’t handy—still yields a delicious soup with minimal fuss.

This can be stored in an airtight container in the refrigerator, where it will keep for up to 5 days.

You can also freeze this, place in a freezer container and it will keep in the freezer for up to 3 months.

To defrost, remove to the refrigerator overnight until thawed and then reheat.

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Love a good restaurant recipe but don’t want to make it at home?

Then you absolutely need to make this Enchilada Soup.

If you’ve tried this ENCHILADA SOUP let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!