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Copycat Chili's Chicken Enchilada Soup

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.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 8

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

  • In a large pot over medium heat, sauté minced garlic for 1–2 minutes until fragrant.
  • Add chicken broth to the pot and bring to a gentle simmer.
  • In a medium bowl, whisk together masa harina and 2 cups of water until smooth.
  • Pour the masa mixture into the pot, stirring constantly to avoid lumps.
  • Add remaining 1 cup of water, enchilada sauce, cubed cheese, salt, onion powder, chili powder, and cumin.
  • Bring soup to a gentle boil, stirring frequently until cheese is fully melted.
  • Add cubed chicken, reduce heat, and simmer for 30 minutes, stirring occasionally.
  • Serve hot and garnish with diced tomatoes and corn tortilla strips if desired.

Notes

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