This Copycat Chili’s Chicken Enchilada Soup is rich, cheesy, and full of bold, comforting flavor—just like the one you get at the restaurant, but made in your own kitchen.
It’s the kind of soup that sticks to your ribs in the best way.
Creamy, slightly smoky, and packed with shredded chicken, it’s everything you want when you’re craving something warm and hearty.
Why I Love This Recipe
The first time I tried Chili’s enchilada soup, I remember thinking—this is exactly what comfort food should taste like. So I had to figure out how to make it at home. After a bunch of tests, I got it just right.
- It’s thick, cheesy, and full of flavor
- Uses pantry staples
- One pot and done
- Tastes even better the next day
Servings and Cook Time
Serves: 6
Total Time: 35 minutes
What You’ll Need
- 2 tablespoons olive oil
- ½ medium onion, finely diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ¼ teaspoon smoked paprika
- 1 cup masa harina
- 4 cups low-sodium chicken broth
- 1 (10 oz) can red enchilada sauce
- 1½ cups shredded cooked chicken
- 2 cups shredded cheddar cheese
- Salt to taste
Tools You’ll Need
- Large soup pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Ladle
- Cheese grater (if not pre-shredded)
Pro Tips
- Whisk the masa harina with broth before adding to avoid lumps
- Use freshly shredded cheese so it melts smoothly
- Add cheese off heat to prevent it from clumping
- Use rotisserie chicken for a fast shortcut
- Don’t skip the enchilada sauce—it’s the flavor base
Substitutions and Variations
- Swap cheddar for a Mexican cheese blend
- Add black beans or corn for extra texture
- Use flour instead of masa if you don’t have it (flavor will be slightly different)
- Add a pinch of cayenne if you like heat
Make Ahead Tips
Make the soup ahead and refrigerate up to 3 days. It thickens as it sits, so reheat gently with a splash of broth or water to loosen it up.
How to Make Copycat Chili’s Chicken Enchilada Soup
Step 1: Sauté the Onion and Garlic
Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add ½ medium onion, finely diced, and 2 minced garlic cloves. Cook for 3–4 minutes, until soft and fragrant.
Step 2: Add the Spices
Add 1 teaspoon ground cumin, 1 teaspoon chili powder, and ¼ teaspoon smoked paprika. Stir to coat the onion and garlic, cooking for 30 seconds to bring out the flavors.
Step 3: Whisk Masa Harina with Broth
In a separate bowl, whisk 1 cup masa harina with 2 cups of the chicken broth until smooth and lump-free.
Step 4: Add Broth Mixture and Simmer
Pour the masa-broth mixture into the pot, then add the remaining 2 cups chicken broth and 1 can of enchilada sauce. Stir well and bring to a simmer. Let cook for 10 minutes, stirring occasionally.
Step 5: Add Chicken
Add 1½ cups shredded cooked chicken to the pot. Stir and simmer for 5 more minutes so the chicken heats through and absorbs flavor.
Step 6: Melt in Cheese
Turn off the heat and slowly stir in 2 cups shredded cheddar cheese. Keep stirring until completely melted and the soup is creamy and smooth.
Step 7: Taste and Serve
Taste the soup and add salt if needed. Ladle into bowls and serve with tortilla strips, extra cheese, or a dollop of sour cream if you’d like.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat over medium heat and add a splash of broth or water to thin it out. Not freezer-friendly due to the cheese.
Macros (per serving, based on 6 servings)
- Calories: 420
- Protein: 25g
- Carbs: 22g
- Fat: 26g
- Fiber: 3g
- Sugar: 4g
Why This Recipe Works (Quick Science)
Masa harina thickens the soup naturally and gives it that signature enchilada flavor. Melting the cheese off heat keeps the texture smooth and prevents it from separating. Enchilada sauce acts as a flavor base that pulls everything together.
Common Mistakes
- Adding cheese over high heat—this can cause clumping
- Skipping the masa harina—flour won’t give the same flavor or texture
- Not whisking the masa first—it’ll stay lumpy if added dry
- Using pre-shredded cheese—it doesn’t melt as well
What to Serve With
- Cornbread or tortilla chips
- Simple green salad with avocado
- Mexican rice or black beans
- Pickled jalapeños or lime wedges on the side
FAQ
Can I make this in a crockpot?
Yes! Sauté the onion and spices first, then add everything except cheese to the crockpot. Cook on low for 4–6 hours, stir in cheese at the end.
Can I freeze it?
It’s not ideal. The cheese and masa thicken weirdly when frozen and reheated.
Is it spicy?
It’s mild as written. Add more chili powder or a pinch of cayenne if you want heat.
What is masa harina?
It’s a corn flour used in tamales and tortillas. It gives this soup its signature taste and thick texture.
Final Thoughts
This copycat Chili’s chicken enchilada soup brings that same bold, cheesy flavor into your kitchen with simple ingredients and one pot. It’s cozy, satisfying, and great for leftovers. Try it out and let me know how it went in the comments—especially if you add your own twist!