Copycat Chili’s Chicken Enchilada Soup
This Copycat Chili’s Chicken Enchilada Soup brings the bold, cheesy, Tex-Mex flavors of your favorite restaurant soup right to your home kitchen.
Made with juicy chicken, savory enchilada sauce, and thickened with masa harina for that authentic taste and texture, it’s comfort food at its finest—perfect for cozy nights, game days, or meal prep.
Why You’ll Love This Recipe
Restaurant-quality at home – Tastes just like the original (maybe even better).
Hearty & filling – Loaded with chicken, cheese, and bold Mexican flavors.
Thick & creamy – Masa harina gives it that signature texture and flavor.
Perfect for toppings – Tortilla strips, sour cream, and cilantro make every bowl customizable.
Great for leftovers – It reheats beautifully and freezes well.
Key Ingredients
Chicken breasts – Lean and tender, they soak up all the flavor from the broth.
Masa harina – A Mexican corn flour that thickens the soup and gives it an authentic enchilada flavor.
Red enchilada sauce – Adds bold, zesty depth to the broth.
Monterey Jack & Cheddar cheeses – Make the soup creamy and gooey with rich flavor.
Spices (chili powder, cumin, onion powder) – Build that warm, smoky, Tex-Mex flavor base.
Garlic & onion – Essential aromatics for depth.
Copycat Chili’s Chicken Enchilada Soup
Ingredients:
3 chicken breasts boneless, skinless
2 teaspoons kosher salt divided
½ teaspoon black pepper
1 tablespoon vegetable oil
4 cloves garlic minced
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon onion powder
3 – 32 ounce boxes unsalted chicken stock, divided
1 ¼ cups masa harina corn flour
10 ounce can red enchilada sauce
2 cups shredded Monterey Jack cheese divided
2 cups shredded sharp cheddar cheese divided
OPTIONAL TOPPINGS:
Tortilla strips
Fresh chopped cilantro
Sour cream
Instructions:
Season the Chicken
Sprinkle both sides of the chicken breasts with ½ teaspoon kosher salt and freshly ground black pepper.
Sear the Chicken
Heat vegetable oil in a large Dutch oven over medium heat. Once hot, add the chicken and sear on both sides until golden brown (work in batches if needed to avoid overcrowding). Transfer to a plate and set aside.
Build the Flavor Base
In the same pot, add the garlic, chili powder, cumin, onion powder, and the remaining 1½ teaspoons of salt. Stir and cook for about 30 seconds, just until fragrant.
Add the Stock and Simmer
Reserve 2 cups of chicken stock, and pour the remaining stock into the pot. Scrape up any browned bits from the bottom. Return the seared chicken to the pot. Bring to a boil, then reduce to a gentle simmer. Cover and simmer for 30 minutes.
Shred the Chicken
Remove the chicken from the pot, thinly slice or shred it, then return it to the soup.
Thicken with Masa Harina
In a separate bowl, whisk the reserved 2 cups of chicken stock with the masa harina until smooth. Gradually pour this mixture into the soup while whisking constantly to prevent lumps.
Add Enchilada Sauce & Simmer Again
Stir in the enchilada sauce. Bring the soup back to a simmer and cook for another 30 minutes, stirring occasionally as it thickens.
Add the Cheese
Turn off the heat and stir in half of the Monterey Jack and cheddar cheeses. Mix until melted and creamy. Taste and adjust seasoning if needed.
Serve & Garnish
Ladle into bowls and top with extra shredded cheese, tortilla strips, fresh cilantro, and sour cream as desired.
Recipe Notes
Use unsalted chicken stock to better control the saltiness.
For extra spice, add a pinch of cayenne or diced jalapeños.
Shred chicken finely so it blends well with the thick soup base.
Add cheese off heat to prevent separation or curdling.
Masa harina is different from regular cornmeal—don’t substitute.
Nutrition Information
(Approx. per 1.5-cup serving)
Calories: ~470 | Protein: ~36g | Fat: ~25g | Carbohydrates: ~24g | Fiber: ~3g | Sugar: ~3g | Sodium: ~950mg
Kitchen Equipment Needed
Large Dutch oven or soup pot
Cutting board & knife
Measuring cups & spoons
Mixing bowl
Whisk
Ladle
Tongs or fork for shredding chicken
Recipe Swaps and Variations
Use rotisserie chicken to save time—just skip the searing step.
Try beef for a red enchilada beef soup twist.
Make it vegetarian with black beans, corn, and veggie stock.
Use pepper jack for extra heat and creaminess.
Add beans, corn, or rice to make it even heartier.
How to Store Leftovers
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze in individual portions for up to 2 months. Let cool before freezing.
Reheat: Warm gently over low heat on the stove or microwave, stirring occasionally. Add a splash of broth if it’s too thick.
Food and Drink Pairings
Serve with: Cornbread, tortilla chips, or a simple green salad.
Top with: Avocado, hot sauce, jalapeños, or extra cheese.
Drinks: Try a Mexican lager, horchata, or a light margarita.
Frequently Asked Questions:
What makes this taste like Chili’s version?
The combination of masa harina, enchilada sauce, and the cheese blend creates that signature flavor and creamy texture.
Can I make this spicier?
Absolutely—add chipotle powder, cayenne, or diced jalapeños.
Is masa harina necessary?
Yes! It thickens the soup and gives it a traditional enchilada flavor. Cornmeal or flour won’t give the same result.
Can I use chicken thighs?
Yes—thighs will be juicier and even more flavorful.
Can I make this soup ahead of time?
Definitely. It actually tastes even better the next day!
What if I don’t have a Dutch oven?
Any large, heavy-bottomed pot will work just fine.
When should I add the cheese?
Turn off the heat before stirring it in to ensure it melts smoothly without breaking.
How do I avoid lumps when adding masa harina?
Whisk it with reserved broth first, then slowly pour it into the soup while whisking.
Can I skip the searing step?
Searing adds flavor, but you can skip it if using precooked or shredded chicken.
How do I thin the soup if it gets too thick?
Just add a splash of broth or milk while reheating.