Can I substitute the masa harina in this recipe?

Yes, you can use all-purpose flour or cornstarch as a thickener, but masa harina gives authentic corn flavor and the best texture. If substituting, use ½ cup flour whisked into cold stock, or 3 tablespoons cornstarch mixed with water.

Why is my Chili's Chicken Enchilada Soup too thin?

The soup needs the full 30-minute simmer after adding masa harina to reach proper thickness. If still thin, whisk another ¼ cup masa harina with ½ cup stock and stir it in, then simmer 10 more minutes. Remember, the soup thickens as it cools too.

Can I make this soup in a slow cooker?

Absolutely! Sear the chicken and bloom the spices in a skillet first, then transfer everything except the masa mixture and cheese to your slow cooker. Cook on low for 4 to 6 hours, then add the masa mixture and cheese during the last 30 minutes on high.

Easy Chili's Chicken Enchilada Soup Recipe

Chili’s Chicken Enchilada Soup

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Rich, creamy, and filled with robust flavors, Chili’s Chicken Enchilada Soup is the ultimate comfort meal with a Mexican-inspired twist. Infused with tender chicken, spices, and masa harina for perfect thickness.

Author: Sarah Mae Carter
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x
Category: Soup
Method: Simmer
Cuisine: Mexican-American

Ingredients

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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

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Instructions

Season both sides of chicken breasts with ½ teaspoon kosher salt and black pepper.
In large Dutch oven (5 to 6 quart) over medium heat, warm vegetable oil. Sear each chicken breast on both sides for 3 to 4 minutes until golden brown, working in batches if needed. Remove chicken and set aside on plate.
To same pot, add garlic, chili powder, cumin, onion powder, and remaining 1½ teaspoons salt. Sauté for about 30 seconds until fragrant.
Reserve 2 cups chicken stock for later. Pour remaining stock into pot, scraping browned bits from bottom. Return seared chicken to pot. Bring to boil, then reduce to simmer. Cover and cook 30 minutes.
Remove chicken from pot and thinly slice or shred. Return chicken to pot.
In bowl, whisk together reserved 2 cups chicken stock with masa harina until smooth. Gradually pour mixture into soup, stirring constantly.
Add enchilada sauce and blend well. Bring soup back to simmer and cook additional 30 minutes, stirring occasionally, until thickened.
Turn off heat and stir in 1 cup of Monterey Jack cheese and 1 cup of cheddar cheese (reserve remaining cheese for topping), mixing until melted and creamy. Adjust seasoning if desired.
Serve hot, garnished with remaining cheese, tortilla strips, fresh cilantro, and dollop of sour cream if desired.

Notes

Don’t skip the masa harina as it provides authentic texture and corn flavor. Substitute with ½ cup all-purpose flour or 3 tablespoons cornstarch mixed with water if absolutely necessary.
Let spices bloom in oil before adding liquid to intensify flavor and prevent raw spice taste.
Soup thickens as it cools and during storage. Add splash of chicken stock when reheating if needed.
For best results, use sharp cheddar cheese rather than mild for deeper flavor.
Use certified gluten-free chicken stock and enchilada sauce if following a gluten-free diet.

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 425 kcal
Sugar: 4 g
Sodium: 1280 mg
Fat: 24 g
Saturated Fat: 12 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 95 mg

Find it online: https://www.benefitiany.com/chilis-chicken-enchilada-soup/