clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Easy and delicious chicken enchilada soup that tastes just like Chili's version | Copycat Chili's Chicken Enchilada Soup

Chili’s Copycat Chicken Enchilada Soup

  • Author: Chrissi
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: 8-10 servings 1x


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.


  • 1 1/2 lbs. boneless skinless chicken thighs (diced into bite size pieces)
  • 1 yellow onion- finely diced
  • 2 tablespoons chopped garlic
  • 32 oz. chicken stock
  • 3 cups water
  • 1 cup masa harina
  • 16 oz. bag of cubed cheddar cheese
  • 2 10 oz. cans red enchilada sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • salt and pepper to taste


  1. Heat up oil in large soup pot on medium high heat. Add chicken ; cook until no longer pink.
  2. Tranfer chicken to a small bowl and add onions and garlic to pot. Cook for about 3 minutes- stirring.
  3. Add in chicken brother, 1 cup water, and enchilada sauce to pot.
  4. In a bowl mix together 2 cups water with 1 cup masa harina until smooth. Slowly whisk in the thickening mixture into the pot on stove.
  5. Add in your cubed cheese and stir until everything is melted.
  6. Add in your seasonings, and chicken. Reduce heat and simmer slowly for about 30 minutes.


*Top your soup with crushed tortilla chips, diced tomatoes, cilantro, and scallions


  • Category: Soup
  • Cuisine: Mexican/American

Keywords: Copycat recipe, chicken enchilada soup, Chili's chicken enchilada soup

Share via
Copy link
Powered by Social Snap