This Copycat Chili’s Chicken Enchilada Soup delivers all the creamy, cheesy, and comforting flavors of the restaurant classic—right from your own kitchen. Made with tender chicken, enchilada sauce, masa harina for thickness, and melty cheese, this soup is rich, satisfying, and perfect for cozy dinners.

Why You’ll Love This Recipe

This chicken enchilada soup is thick, creamy, and packed with bold Mexican-inspired flavors. It’s easy to make, family-friendly, and tastes just like the Chili’s version—if not better. Perfect for weeknight dinners, game days, or when you’re craving restaurant-style comfort food at home.

Copycat Chili’s Chicken Enchilada Soup

If you’ve ever ordered Chili’s Chicken Enchilada Soup, you already know how comforting and addictive it can be. This copycat recipe brings that same creamy texture and savory flavor straight to your own kitchen.

What makes this soup special is its rich, velvety base created with masa harina, which thickens the broth and adds a subtle corn flavor reminiscent of corn tortillas.

Tender chunks of cooked chicken make the soup hearty and filling, while enchilada sauce adds depth and warmth without overpowering heat, making it approachable for all spice levels.

This homemade version allows you to control the ingredients while keeping the flavor true to the original restaurant favorite. It’s perfect for those who love bold flavors without complicated steps.

The combination of spices like cumin and chili powder adds warmth and balance, enhancing the savory profile without being too spicy.

This soup is ideal for cold nights, casual gatherings, or when you want something cozy and satisfying without spending hours in the kitchen.

Because it’s made in one pot, cleanup is minimal—making it perfect for busy weeknights or stress-free entertaining.

The cheesy, creamy consistency makes this soup especially popular with kids and adults alike.

Topped with fresh tomatoes and crunchy tortilla strips, every bowl offers a perfect balance of creamy, savory, and crispy textures.

If you’re a fan of restaurant-style soups, this Copycat Chili’s Chicken Enchilada Soup is a must-try recipe you’ll make again and again.

Servings & Time

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: About 50 minutes

Ingredients

• 3 chicken breasts, cooked and cubed

• 1–2 teaspoons minced garlic

• 2 cans chicken broth (14.5 oz each)

• 1 cup masa harina corn tortilla mix

• 3 cups water, divided

• 1 cup mild red enchilada sauce

• 16 oz processed cheese, cubed

• 1 teaspoon salt

• 1 teaspoon onion powder

• ½ teaspoon chili powder

• ½ teaspoon ground cumin

Garnish (optional):

• Diced tomatoes

• Corn tortilla strips

Instructions

1. In a large pot over medium heat, sauté minced garlic for 1–2 minutes until fragrant.

2. Add chicken broth to the pot and bring to a gentle simmer.

3. In a medium bowl, whisk together masa harina and 2 cups of water until smooth.

4. Pour the masa mixture into the pot, stirring constantly to avoid lumps.

5. Add remaining 1 cup of water, enchilada sauce, cubed cheese, salt, onion powder, chili powder, and cumin.

6. Bring soup to a gentle boil, stirring frequently until cheese is fully melted.

7. Add cubed chicken, reduce heat, and simmer for 30 minutes, stirring occasionally.

8. Serve hot and garnish with diced tomatoes and corn tortilla strips if desired.

Tips

Texture

• Stir frequently while cooking to prevent sticking and ensure smooth consistency

Spice Level

• Use mild enchilada sauce for a family-friendly version

Storage

• Refrigerate leftovers up to 4 days

• Reheat gently on the stovetop

Serving Ideas

• Serve with warm tortillas or a simple side salad