Easy Copycat Chili’s Chicken Enchilada Soup Recipe

A flavorful, warming soup full of chicken that is very close to the popular Chicken Enchilada Soup served at Chili’s!

Let’s make some Easy Copycat Chili’s Chicken Enchilada Soup!

Let’s make some Easy Copycat Chili’s Chicken Enchilada Soup

I am a fan of Chili’s chicken enchilada soup. It’s just so good! The flavors of chicken, chicken stock, and a combination of your favorite toppings are just for the win! Let’s make a copycat of that in this easy recipe!

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Enchilada Soup Recipe ingredients

  • 1 lb. cooked chicken, shredded
  • 1 garlic clove, minced
  • 4 cups chicken broth
  • 1 cup Masa Harina
  • 3 cups water
  • 1 cup enchilada sauce
  • 16oz Velveeta cheese, cubed
  • 1 tsp salt
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • Garnish: shredded cheddar cheese, tortilla strips, pico de gallo
chicken tortilla soup2
This soup just looks so good!

directions to make Copycat Chili’s Chicken Enchilada Soup Recipe

Step 1

Pour chicken broth into a large pot. Add garlic.

Step 2

Combine Masa Harina with 2 cups of water in a medium bowl & whisk until blended.

Step 3

Add masa mixture to pot with chicken broth & garlic.

Step 4

Add remaining water, enchilada sauce, cheese, & spices to the pot and bring the mixture to a boil.

Step 5

Add chicken to the pot. Reduce heat & simmer the soup for 35-40 minutes or until thickened.

Step 6

Prepare tortilla strips. Cut small corn tortillas into 1/4 inch wide strips. Heat oil in a fryer or pan to 350 degrees. Fry tortilla strips for about 1 minute or until crispy. Dry on a paper towel & add salt.

Step 7

Serve the soup. Top with tortilla strips, shredded cheddar cheese, pico de Gallo, or salsa.

Yield: 5 servings

Easy Copycat Chili's Chicken Enchilada Soup Recipe

Easy Copycat Chili's Chicken Enchilada Soup Recipe

A flavorful, warming soup full of chicken that is very close to the popular Chicken Enchilada Soup served at Chili’s! Here's the recipe for you to try.

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • 1 lb. cooked chicken, shredded
  • 1 garlic clove, minced
  • 4 cups chicken broth
  • 4 cups chicken broth
  • 1 cup Masa Harina
  • 1 cup Masa Harina
  • 3 cups water
  • 3 cups water
  • 1 cup enchilada sauce
  • 1 cup enchilada sauce
  • 16oz Velveeta cheese, cubed
  • 16oz Velveeta cheese, cubed
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp cumin
  • Garnish: shredded cheddar cheese, tortilla strips, pico de gallo
  • Garnish: shredded cheddar cheese, tortilla strips, pico de gallo

Instructions

  1. Pour chicken broth into a large pot.  Add garlic.
  2. Combine Masa Harina with 2 cups of water in a medium bowl & whisk until blended.
  3. Add masa mixture to pot with chicken broth & garlic.
  4. Add remaining water, enchilada sauce, cheese, & spices to the pot and bring the mixture to a boil.
  5. Add chicken to the pot. Reduce heat & simmer the soup for 35-40 minutes or until thickened.
  6. To make tortilla strips: Cut small corn tortillas into 1/4 inch wide strips. Heat oil in a fryer or pan to 350 degrees. Fry tortilla strips for about 1 minute or until crispy.  Dry on a paper towel & add salt.
  7. To serve soup: Top with tortilla strips, shredded cheddar cheese, pico de gallo, or salsa.

Have you tried this Easy Copycat Chili’s Chicken Enchilada Soup Recipe? How did it go? Share your story in the comments!

One Comment

  1. Texasholly says:

    I can’t wait to try this! It sounds absolutely YUMMY!

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