A restaurant favorite made at home- this Chili’s copycat chicken enchilada soup is creamy, cheesy, super easy to make, and tastes just like a warm bowl of comfort on a cold night.

We had our first frost last night and for me that’s time to celebrate! I love fall and winter and the cooler temps, because that means I get to make soup, and who doesn’t love that?

Chicken enchilada soup is my go to when we eat out. I love how creamy and cheesy it is with the perfect amount of spice. I loved it so much that I learned how to make it at home.

{Printable Recipe Below}

The secret ingredient to this Chili’s copycat chicken enchilada soup is something called MASA HARINA.

What is masa harina?

If you’ve ever made your own tortillas or tamales than you know that those call for this specialty flour.

It’s naturally gluten free and different from corn flour or cornmeal because the corn is soaked in lime water. Soaking the corn infuses it with calcium and niacin, making it easier for the body to digest and giving it a distinctive flavor. After it’s soaked, the corn is rinsed several times to remove any residue. Then, it’s dried and ground into a flour.

So beyond making fresh tortillas and tamales, it also makes a fantastic soup thickener as well, and this is how we get the creaminess factor of this copycat chicken enchilada soup.

Yum!

This recipe comes quickly together in less than an hour, and will keep you cozy and warm on a chilly night.

Toppings for Chili’s Copycat Chicken Enchilada Soup-

crushed tortilla chips
diced tomatoes
chopped cilantro
sliced green onions

Here’s how to make it…