Copycat Chili’s Chicken Enchilada Soup
Copycat Chili’s Chicken Enchilada Soup is a rich, creamy, and boldly spiced comfort dish that captures everything people love about the restaurant favorite.
Tender shredded chicken simmers in a savory enchilada-infused broth, thickened with masa harina for that signature velvety texture and finished with melted cheese for irresistible richness.
Warm spices, slow-simmered flavor, and classic toppings come together in a soup that feels indulgent, cozy, and deeply satisfying—perfect for chilly nights or whenever you’re craving a bowl of Tex-Mex comfort at home.
Why People Will Love This Copycat Chili’s Chicken Enchilada Soup
Restaurant-quality flavor at home – This recipe closely captures the rich, creamy, Tex-Mex taste of the Chili’s classic, without leaving your kitchen.
Ultra-creamy, comforting texture – Masa harina thickens the soup into a velvety, satisfying consistency that feels hearty and indulgent.
Bold, layered spices – Chili powder, cumin, garlic, and enchilada sauce build deep, warm flavor that develops beautifully as the soup simmers.
Tender, juicy shredded chicken – Searing and slow simmering keep the chicken flavorful and perfectly textured.
Cheesy richness in every spoonful – Melted Monterey Jack and sharp cheddar add creamy depth and savory balance.
Perfect balance of heat and comfort – Spiced but not overwhelming, making it enjoyable for a wide range of tastes.
Customizable with toppings – Tortilla strips, sour cream, cilantro, and extra cheese let everyone tailor their bowl.
Ideal for meal prep and leftovers – The flavors deepen over time, making it even better the next day.
Crowd-pleasing and family-friendly – A guaranteed hit for gatherings, cozy dinners, or game-day meals.
Key Ingredients
Boneless, skinless chicken breasts – Seared first to lock in flavor, then slow-simmered until tender and easy to shred, forming the hearty backbone of the soup.
Masa harina – The signature thickener that gives the soup its authentic enchilada-style body and smooth, velvety texture with subtle corn flavor.
Red enchilada sauce – Adds deep, smoky richness and classic Tex-Mex character that defines the soup.
Monterey Jack cheese – Melts smoothly into the broth, creating creamy richness without overpowering the spices.
Sharp cheddar cheese – Brings bold, tangy depth that balances the creaminess and enhances overall flavor.
Garlic – Provides aromatic warmth and savory intensity right at the start of the flavor base.
Chili powder and ground cumin – Essential spices that build warmth, earthiness, and authentic Southwestern flavor.
Unsalted chicken stock – Forms a clean, savory base while allowing precise control over seasoning.
Kosher salt and black pepper – Enhance and sharpen the flavors throughout the long simmer.
Expert Tips:
Sear the chicken properly – Let the chicken develop a golden crust before removing it from the pot. This adds depth and richness that carries through the entire soup.
Use unsalted stock for control – Because the soup simmers for a long time and includes cheese and enchilada sauce, unsalted stock lets you fine-tune seasoning without over-salting.
Bloom the spices briefly – Cooking the garlic and spices for about 30 seconds releases their essential oils and intensifies flavor without burning them.
Whisk the masa harina separately – Always dissolve masa harina in reserved stock before adding it to the soup to avoid lumps and ensure a smooth, creamy texture.
Add masa gradually while stirring – Pour the mixture in slowly while whisking to create even thickening and prevent clumping.
Simmer gently, not aggressively – A steady simmer allows flavors to develop while keeping the soup creamy and preventing scorching.
Shred chicken while warm – Chicken shreds more easily and evenly when it’s still hot, resulting in better texture throughout the soup.
Turn off heat before adding cheese – Adding cheese off the heat prevents separation and keeps the soup smooth and velvety.
Layer seasoning throughout – Season the chicken, the broth, and the finished soup lightly at each stage for balanced flavor.
Let the soup rest before serving – Allowing it to sit for 10 minutes helps the flavors settle and the texture fully develop.
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.
Important Notes When Making Copycat Chili’s Chicken Enchilada Soup:
This soup is meant to be thick and creamy – Its texture is closer to a chowder than a broth-based soup, thanks to the masa harina and cheese.
Masa harina is not interchangeable with cornmeal – Masa harina is treated corn flour and provides the signature smooth texture and authentic flavor; regular cornmeal will make the soup gritty.
Cheese quality matters – Freshly shredded cheese melts more smoothly than pre-shredded varieties, which can cause graininess.
Heat should be low when adding cheese – High heat can cause the cheese to separate or become stringy.
The soup thickens as it sits – It will continue to thicken while resting and during storage, so add extra stock when reheating if needed.
Flavor deepens overnight – This soup tastes even better the next day, making it ideal for meal prep.
Spice level is adjustable – Use mild enchilada sauce for less heat or add cayenne or hot sauce for extra kick.
Stir frequently during the second simmer – This prevents sticking and ensures even thickening once the masa harina is added.
Toppings are part of the experience – Tortilla strips, sour cream, and cilantro add texture and freshness that balance the rich base.
Not ideal for freezing – Dairy-based soups can change texture when frozen and reheated.
How to Enjoy Copycat Chili’s Chicken Enchilada Soup After Cooking
Let the soup rest before serving
Allow the soup to sit off the heat for about 10 minutes. This helps the flavors settle and the texture become even creamier.
Stir gently before ladling
Give the soup a slow stir to evenly distribute the shredded chicken and cheese throughout each bowl.
Serve hot, not boiling
The soup is best enjoyed steaming hot but not bubbling, which allows the spices and cheesy richness to shine without overpowering heat.
Finish with classic toppings
Top each bowl with shredded cheese, crunchy tortilla strips, a dollop of sour cream, and fresh cilantro for contrast in texture and flavor.
Balance richness with freshness
A squeeze of lime or extra cilantro brightens the soup and cuts through the creamy base.
Enjoy as a complete meal
Thanks to the chicken, cheese, and masa-thickened broth, this soup is hearty enough to stand alone.
Pair with simple sides if desired
Warm tortillas, cornbread, or a light green salad pair well without competing with the bold flavors.
Serve family-style for gatherings
Set out a topping bar and let everyone customize their bowl for a fun, crowd-pleasing experience.
Reheat gently for leftovers
Warm leftovers over low heat, stirring often. Add a splash of chicken stock if the soup has thickened.
Even better the next day
The flavors deepen overnight, making leftover bowls especially rich and satisfying.
Nutrition Information
For Copycat Chili’s Chicken Enchilada Soup
(Values are approximate and based on 1 serving, assuming the recipe yields about 8 servings.)
Calories: 380–420 kcal | Total Fat: 20–24 g | Saturated Fat: 11–13 g | Monounsaturated Fat: 6–7 g | Polyunsaturated Fat: 2–3 g | Cholesterol: 95–115 mg | Sodium: 900–1,150 mg (depending on enchilada sauce, cheese, and added salt) | Total Carbohydrates: 22–26 g | Dietary Fiber: 3–4 g | Sugars: 4–6 g | Protein: 28–32 g
Frequently Asked Questions:
How close is this recipe to the Chili’s original version?
This recipe closely mimics the flavor, texture, and creaminess of Chili’s Chicken Enchilada Soup by using masa harina, enchilada sauce, and a cheese blend similar to the restaurant version.
Can I make this soup ahead of time?
Yes. This soup is ideal for making ahead. The flavors deepen as it rests, and it often tastes even better the next day.
How spicy is this soup?
The heat level is mild to medium. Using mild enchilada sauce keeps it family-friendly, while hot enchilada sauce or added cayenne increases the spice.
Why does the soup use masa harina instead of flour or cornstarch?
Masa harina adds authentic enchilada flavor and creates a creamy texture that flour or cornstarch cannot replicate.
What toppings work best with this soup?
Classic toppings include tortilla strips, shredded cheese, sour cream, and fresh cilantro. A squeeze of lime also adds brightness.
Why should the chicken be seared before simmering?
Searing creates a flavorful crust on the chicken and leaves browned bits in the pot, which add depth and richness to the soup as it simmers.
How do I prevent lumps when adding the masa harina?
Always whisk the masa harina with reserved chicken stock until completely smooth before adding it to the pot. Pour it in slowly while whisking the soup continuously.
Can I use pre-cooked or rotisserie chicken instead?
Yes. Skip the searing step and add shredded cooked chicken during the final simmer. The flavor will be slightly less deep but still delicious.
When is the best time to add the cheese?
Cheese should be added after turning off the heat or over very low heat. This prevents the cheese from separating and keeps the soup creamy.
How do I know when the soup has thickened properly?
The soup is ready when it coats the back of a spoon and has a creamy, chowder-like consistency. It will continue to thicken slightly as it rests.