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…
Print
Chili’s Copycat Chicken Enchilada Soup
- Prep Time: 10
- Cook Time: 45
- Total Time: 55 minutes
- Yield: 8–10 servings 1x
Description
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.
Ingredients
- 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
Instructions
- Heat up oil in large soup pot on medium high heat. Add chicken ; cook until no longer pink.
- Tranfer chicken to a small bowl and add onions and garlic to pot. Cook for about 3 minutes- stirring.
- Add in chicken brother, 1 cup water, and enchilada sauce to pot.
- 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.
- Add in your cubed cheese and stir until everything is melted.
- Add in your seasonings, and chicken. Reduce heat and simmer slowly for about 30 minutes.
Notes
*Top your soup with crushed tortilla chips, diced tomatoes, cilantro, and scallions
Enjoy!
- Category: Soup
- Cuisine: Mexican/American
Keywords: Copycat recipe, chicken enchilada soup, Chili’s chicken enchilada soup
This is one of my favorites, for sure! I hope you love it too!
Here’s some other soups I absolutely adore this time of year-
- Italian Style Chicken Noodle Soup
- Crockpot Chicken Tortilla Soup
- Smokey Ham, Potato, and Corn Chowder
- Easy Clam Chowder
Talk to you soon!
XO
