Chilis Chicken Enchilada Soup Recipe

This thick, creamy Chilis Copycat Chicken Enchilada Soup Recipe is made with shredded chicken, red enchilada sauce, and melted cheese, ready in 45 minutes. The rich masa harina base creates that signature velvety texture that mimics the restaurant original perfectly. I love serving this with extra tortilla strips for a hearty weeknight dinner.

Restaurant-Quality At Home

I used to drive to Chili’s just for this soup, but making it at home is surprisingly easier and tastier. The key is using masa harina to thicken the broth instead of flour or cornstarch, which gives the soup its distinct corn flavor and hearty consistency.

My first attempt failed because I used real cheddar cheese, which separated and became oily. I learned quickly that processed cheese loaf, like Velveeta, is the non-negotiable secret to achieving that famously smooth, cohesive texture.

Chilis Copycat Chicken Enchilada Soup Recipe Ingredients

• 1 tablespoon vegetable oil
• 1/2 cup yellow onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup red enchilada sauce (mild or medium)
• 1 (4 oz) can diced green chiles
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup masa harina
• 1 cup water
• 8 oz processed cheese loaf (like Velveeta), cut into cubes
• 1 lb cooked chicken breast, shredded (or rotisserie chicken)

How To Make Chilis Copycat Chicken Enchilada Soup Recipe

1. Sauté Aromatics: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the diced onion and garlic, sautéing for about 5 minutes until the onions are soft and translucent.
2. Build the Base: Pour in the chicken broth, red enchilada sauce, and diced green chiles. Stir in the cumin, chili powder, salt, and black pepper, then bring the mixture to a rolling boil.
3. Thicken with Masa: In a small bowl, whisk the masa harina and 1 cup of water together until completely smooth and lump-free. Pour this slurry into the boiling soup, whisking constantly, and let it bubble for 2-3 minutes until the broth thickens substantially.
4. Melt and Finish: Reduce the heat to low. Stir in the cubed processed cheese until fully melted and smooth, then add the shredded chicken. Simmer gently for 5 minutes to heat everything through before serving.

Recipe Tips

• The Masa Factor: Do not skip the masa harina or swap it for flour. Masa is corn dough flour used for tortillas and tamales, and it provides the specific flavor profile that defines this recipe.
• Avoid Grainy Soup: Whisk the masa and water in a separate bowl before adding it to the pot. If you dump dry masa directly into hot broth, it will clump instantly and be impossible to smooth out.
• Cheese Choice: While you might be tempted to use block cheddar, it will release oil and likely curdle. Processed cheese melts evenly and acts as an emulsifier for the creamy base.

What To Serve With Chicken Enchilada Soup

This rich soup needs texture, so top it generously with crunchy tortilla strips or corn chips. A side of sweet cornbread or a crisp salad with ranch dressing helps balance the heavy, savory flavors of the cheesy broth.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken considerably as it cools, so stir in a splash of water or broth when reheating on the stove to get the right consistency back.

FAQs

• Can I freeze this soup? It is not recommended to freeze this soup because the dairy and masa base can separate and become grainy when thawed. It tastes best when eaten fresh or reheated from the fridge.
• Is this soup spicy? The heat level depends entirely on your enchilada sauce and green chiles. Use mild versions of both for a family-friendly soup, or add cayenne pepper if you want a kick.
• Where do I find masa harina? You can find masa harina in the baking aisle near the cornmeal or in the international/Latin foods aisle of most major grocery stores.

Nutrition

• Calories: 310 kcal
• Total Fat: 16g
• Saturated Fat: 8g
• Cholesterol: 65mg
• Sodium: 1250mg
• Total Carbohydrate: 22g
• Protein: 20g

Try More Recipes:

• Creamy Crockpot Chicken And Mushroom Soup Recipe
• Cheesy Chicken And Potato Soup Recipe
• Creamy Cajun Chicken Pasta Soup Recipe

Chilis Copycat Chicken Enchilada Soup Recipe

Recipe by Emily Mitchell

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Chilis Copycat Chicken Enchilada Soup Recipe thick creamy shredded chicken red enchilada sauce 45 minutes weeknight dinner. The addition of masa harina and melting cheese creates a savory, satisfying bowl that tastes just like the restaurant favorite.

Ingredients

• 1 tablespoon vegetable oil

• 1/2 cup yellow onion, diced

• 2 cloves garlic, minced

• 4 cups chicken broth

• 1 cup red enchilada sauce (mild or medium)

• 1 (4 oz) can diced green chiles

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 cup masa harina

• 1 cup water

• 8 oz processed cheese loaf (like Velveeta), cut into cubes

• 1 lb cooked chicken breast, shredded (or rotisserie chicken)

Directions

• Sauté Aromatics: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the diced onion and garlic, sautéing for about 5 minutes until the onions are soft and translucent.
• Build the Base: Pour in the chicken broth, red enchilada sauce, and diced green chiles. Stir in the cumin, chili powder, salt, and black pepper, then bring the mixture to a rolling boil.
• Thicken with Masa: In a small bowl, whisk the masa harina and 1 cup of water together until completely smooth and lump-free. Pour this slurry into the boiling soup, whisking constantly, and let it bubble for 2-3 minutes until the broth thickens substantially.
• Melt and Finish: Reduce the heat to low. Stir in the cubed processed cheese until fully melted and smooth, then add the shredded chicken. Simmer gently for 5 minutes to heat everything through before serving.