Chili’s Chicken Enchilada Soup

Chili’s Chicken Enchilada Soup is a creamy, cheesy Mexican-inspired comfort food that brings bold restaurant flavor straight to your kitchen. This copycat recipe captures every rich, satisfying spoonful with tender chicken, warming spices, and that signature velvety texture. I’ve made this soup dozens of times for weeknight dinners and cold weather gatherings, and it never disappoints. The secret ingredient? Masa harina, the same corn flour used in authentic tamales and tortillas, which gives this soup its perfect thick consistency without any heaviness.

Every bowl is loaded with melted cheese, savory enchilada sauce, and just the right amount of spice. It’s the kind of recipe that makes everyone ask for seconds, and you’ll feel like a genius for pulling off restaurant-quality soup with this straightforward recipe. Whether you’re craving cozy comfort food or planning to impress dinner guests, this Chili’s Chicken Enchilada Soup delivers big on flavor and ease.

What You’ll Need to Make This Creamy Chicken Enchilada Soup

This recipe uses simple ingredients you probably already have on hand, but the combination creates something truly special. I always use fresh garlic and good quality chicken stock for the best flavor base. Pro tip: Don’t skip the masa harina, it’s what gives this soup that authentic restaurant texture.

• 3 boneless skinless chicken breasts (about 1.5 to 2 lbs total)
• 1 tablespoon vegetable oil
• 4 cloves garlic, minced
• 2 teaspoons kosher salt, divided
• ½ teaspoon black pepper
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon onion powder
• 3 32-ounce boxes unsalted chicken stock, divided
• 1¼ cups masa harina (corn flour, about 150g)
• 10 oz can red enchilada sauce
• 2 cups shredded Monterey Jack cheese, divided
• 2 cups shredded sharp cheddar cheese, divided
• Optional toppings: tortilla strips, fresh cilantro (chopped), sour cream

How to Make Chili’s Chicken Enchilada Soup Step by Step

I recommend reading through all the steps before you start cooking. This helps you understand the timing and prevents any surprises. I prefer searing the chicken first because it adds incredible depth to the broth.

Step 1: Season both sides of the chicken breasts evenly with ½ teaspoon kosher salt and the black pepper. This early seasoning is crucial for flavor.

Step 2: Heat the vegetable oil in a large Dutch oven (5 to 6 quart size works best) over medium heat. Once shimmering, sear each chicken breast for 3 to 4 minutes per side until golden brown. Work in batches if needed to avoid overcrowding. Remove chicken to a plate and set aside. Pro tip: Don’t wipe out the pan, those browned bits add amazing flavor.

Step 3: In the same pot, add the minced garlic, chili powder, cumin, onion powder, and remaining 1½ teaspoons salt. Sauté for about 30 seconds, stirring constantly, until fragrant and the spices bloom. Watch carefully so the garlic doesn’t burn.

Step 4: Reserve 2 cups of chicken stock in a separate bowl for later use (you’ll have about 10 cups remaining). Pour the remaining stock into the pot, scraping up all the browned bits from the bottom with a wooden spoon. Return the seared chicken to the pot. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 30 minutes until chicken is fully cooked through and tender.

Step 5: Remove the chicken from the pot and place on a cutting board. Thinly slice or shred the chicken into bite-sized pieces. Return the chicken to the pot. Troubleshooting tip: If your chicken seems dry, you may have overcooked it in step 4. Reduce cooking time to 25 minutes next time.

Step 6: In a mixing bowl, whisk together the reserved 2 cups chicken stock with the masa harina until completely smooth with no lumps. Gradually pour this mixture into the soup while stirring constantly to prevent clumping. This is what thickens your Chili’s Chicken Enchilada Soup beautifully.

Step 7: Add the red enchilada sauce and blend well throughout the soup. Bring the soup back to a simmer and cook for an additional 30 minutes, stirring occasionally, until noticeably thickened. The soup should coat the back of a spoon.

Step 8: Turn off the heat completely. Stir in 1 cup of the Monterey Jack cheese and 1 cup of the cheddar cheese (reserve remaining cheese for topping), mixing gently until fully melted and the soup becomes creamy. Taste and adjust seasoning with more salt if desired.

Step 9: Serve hot in bowls, garnished with the remaining cheese, crispy tortilla strips, fresh chopped cilantro, and a dollop of sour cream if desired. The contrast of cold sour cream with hot soup is perfection.

Perfect Sides to Serve with Your Chicken Enchilada Soup

This soup pairs wonderfully with sides that complement its rich, creamy Mexican flavors. Here are my favorite combinations that make this meal even more satisfying.

Warm Corn Tortillas: Brush with butter and toast them in a hot skillet for 30 seconds per side. They’re perfect for dipping and add authentic Mexican flair to your meal.

Mexican Street Corn Salad: The fresh, charred corn kernels with lime, cotija cheese, and cilantro provide a bright contrast to the creamy soup. The acidity cuts through the richness beautifully.

Simple Avocado Salad: Diced avocado, cherry tomatoes, red onion, and lime juice create a cool, refreshing side that balances the warm, spiced soup perfectly. Plus, healthy fats from avocado make this meal more filling.

Cilantro Lime Rice: Fluffy white rice tossed with fresh cilantro and lime zest soaks up extra soup and adds a light, citrusy element. It’s filling without being heavy.

Crispy Tortilla Chips with Salsa: Keep it simple with restaurant-style chips and your favorite salsa for scooping. This is especially great when serving Chili’s Chicken Enchilada Soup for a casual gathering.

Discover More Restaurant-Quality Soups at Home

This Chili’s copycat chicken enchilada soup captures restaurant magic in your own kitchen with its creamy, cheesy perfection. If you love Tex-Mex soups, the Chicken Tortilla Soup offers bright, zesty flavors with crunchy toppings, while the Pioneer Woman Chicken Tortilla Soup brings rustic, homestyle comfort with smoky fire-roasted tomatoes and tender shredded chicken.

When you’re ready to switch up your soup routine beyond Mexican flavors, the Creamy Sausage Tortellini Soup provides Italian-inspired indulgence with pillowy cheese tortellini and savory sausage. All these soups share one thing in common—they’re deeply satisfying, crowd-pleasing meals that taste like they came from a restaurant but are surprisingly simple to make at home.

How to Store and Reheat Your Enchilada Soup?

This soup stores beautifully, making it perfect for meal prep or enjoying leftovers throughout the week. I recommend letting the soup cool completely before storing to maintain the best texture.

Transfer cooled soup to an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, so day-two soup often tastes even better. For longer storage, freeze individual portions in freezer-safe containers for up to 2 months. Leave about an inch of space at the top since the soup expands when frozen.

To reheat, warm the soup on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Add a splash of chicken stock or milk if the soup has thickened too much during storage. The masa harina will continue to absorb liquid over time. Microwave reheating works too, just use 50% power and stir every minute for even heating.

Pro tip: I always freeze soup without the final cheese addition, then stir in fresh shredded cheese when reheating. This keeps the texture smooth and prevents the cheese from becoming grainy.

Common Questions About Making Chicken Enchilada Soup

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