Copycat Chili’s Chicken Enchilada Soup
This Copycat Chili’s Chicken Enchilada Soup is thick, creamy, cheesy, and loaded with tender shredded chicken, enchilada sauce, and Tex-Mex flavor. It’s an easy one-pot comfort food recipe that tastes just like the restaurant favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: SOUP
- Method: STOVETOP
- Cuisine: AMERICAN | TEX MEX, copycat recipe
Ingredients
Scale
- 2 tablespoons butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 (10-ounce) can red enchilada sauce
- 1 cup half-and-half
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 3 tablespoons masa harina
- 1/2 cup warm water
- 1 (10-ounce) can Rotel tomatoes with green chilies
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Melt the butter in a large Dutch oven or soup pot over medium heat.
- Add the diced onion and cook for 4-5 minutes until softened. Stir in the garlic and cook for 30 seconds.
- In a small bowl, whisk together the masa harina and warm water until smooth.
- Add the chicken broth, enchilada sauce, Rotel tomatoes, chili powder, cumin, smoked paprika, onion powder, garlic powder, and masa harina mixture to the pot.
- Bring to a gentle simmer and cook for 15 minutes, stirring occasionally.
- Stir in the shredded chicken and half-and-half.
- Reduce heat to low and gradually stir in the cheddar and Monterey Jack cheeses until completely melted.
- Season with salt and pepper to taste.
- Simmer for an additional 5-10 minutes until thick and creamy.
- Serve hot with your favorite toppings.
Notes
For the most authentic Chili’s flavor, do not skip the masa harina. It gives the soup its signature texture and subtle corn flavor.
Rotisserie chicken makes this recipe even easier.
If the soup becomes too thick, stir in additional chicken broth until you reach your desired consistency.
Make It Your Own
- Add diced jalapeños for extra heat.
- Stir in 4 ounces of cream cheese for an even richer soup.
- Substitute pepper jack cheese for added spice.
- Top with avocado, sour cream, tortilla strips, cilantro, and diced tomatoes.
- Make it in the slow cooker by cooking everything except the cheese on low for 6-8 hours, then stirring in the cheese before serving.