Chicken Enchilada Soup (Chili’s Restaurant Copycat Recipe)

This Chicken Enchilada Soup (Chili’s Restaurant Copycat Recipe) brings the warm, cheesy flavors of the restaurant right to your bowl. It mixes tender chicken, creamy cheese, and a rich, slightly spicy broth. People love it for the comfort it gives and the bold enchilada taste. Serve it for a weeknight dinner, a cozy weekend lunch, or anytime you want something filling and fast. If you enjoy baked enchilada flavors too, try our chicken enchiladas for another family favorite.

Why make this recipe

This soup is easy. It uses simple pantry items and a short list of fresh ingredients. Beginners can follow it with confidence. You save money by making it at home instead of ordering out. It cooks fast, so it works well on busy nights. Kids and adults usually like it. You can stretch the batch for leftovers or meal prep.

If you need a quick chicken lunch idea, take a look at the bright, simple 15-minute lemon basil chicken salad for variety.

What makes Chicken Enchilada Soup (Chili’s Restaurant Copycat Recipe) special

The soup tastes like classic enchiladas in liquid form. Masa harina thickens the broth and adds a corn-forward depth you do not get with flour alone. The enchilada sauce and roasted tomatoes give it a smoky, tangy base. Cream cheese and shredded cheddar add that silky, comforting finish. The black beans and corn add texture and color. Together, these ingredients make a bowl that feels both homey and restaurant-quality.

For another cheesy, kid-friendly chicken option, you might also try the cheesy garlic chicken wraps.

Is Chicken Enchilada Soup (Chili’s Restaurant Copycat Recipe) healthy

This recipe balances protein, fiber, and some vegetables. The chicken gives lean protein. Black beans and corn add fiber and extra nutrients. You control the salt and the cheese amount, so you can adjust calories and sodium. Making it at home lets you choose low-sodium broth or reduced-fat cheese if you prefer. Portion size matters: a reasonable bowl makes a satisfying, balanced meal. This is general food guidance, not medical advice.

How to make Chicken Enchilada Soup (Chili’s Restaurant Copycat Recipe)

The method is straightforward and forgiving. You sauté aromatics, thicken with masa harina, add the liquids and spices, then cook the chicken in the broth. After shredding the chicken, you stir in cream cheese and cheddar to finish the soup. The whole process takes about 30–40 minutes from start to finish. It requires one pot and basic tools. If you can follow simple pan steps, you will do fine.

This approach is similar to the quick assembly used in sandwiches like chicken pesto caprese sandwiches, where a few solid steps create great flavor.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup masa harina
• 6 cups chicken broth, divided
• 1 (4-ounce) can green chiles
• 1 (15-ounce) can fire roasted tomatoes with their juices, or diced tomatoes
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1 cup red enchilada sauce (mild works well)
• 1 pound boneless, skinless chicken breasts or thighs
• 1 (15-ounce) can black beans, rinsed and drained
• 12 ounces frozen corn
• 4 ounces cream cheese, cut into small cubes and softened
• 2 cups cheddar cheese, shredded (plus extra for serving)
• Toppings: tortilla chips, chopped onions, sour cream, chopped cilantro, lime wedges, sliced or chopped avocado

Directions

1. Heat 2 tablespoons olive oil in a large stockpot or Dutch oven over medium-high heat.
2. Add the finely chopped onion. Sauté, stirring occasionally, about 4 minutes until translucent.
3. Add the minced garlic and cook, stirring, about 30 seconds until fragrant.
4. Sprinkle 1/2 cup masa harina over the onions and garlic. Cook, stirring constantly, about 1 minute.
5. Slowly add about 1 cup of the chicken broth while stirring constantly to make a smooth base.
6. Stir in the green chiles, fire roasted tomatoes with their juices, 2 teaspoons ground cumin, 1 teaspoon chili powder, 1 teaspoon paprika, 1/2 teaspoon salt, 1 cup enchilada sauce, and the remaining chicken broth.
7. Add the chicken, rinsed black beans, and frozen corn. Stir to combine. Bring to a gentle boil, then lower the heat.
8. Simmer uncovered, stirring occasionally, 10–12 minutes or until the chicken is fully cooked.
9. Remove the chicken to a plate. Shred it with two forks and return it to the pot. Mix well.
10. Add the softened cream cheese and stir until it melts into the soup. Remove the pot from heat and stir in the shredded cheddar until melted.
11. Taste and adjust seasoning. Serve hot with your favorite toppings.

Note: For a very different chicken flavor to try with leftovers, consider grilled options like chicken yakitori.

How to serve Chicken Enchilada Soup (Chili’s Restaurant Copycat Recipe)

Serve the soup hot in bowls. Top with extra shredded cheddar, a dollop of sour cream, chopped cilantro, and a squeeze of lime. Add crushed tortilla chips or sliced avocado for crunch and creaminess. This soup works well as lunch, dinner, or a hearty snack. Pair it with a simple salad or warm tortillas to round the meal. For parties, set up a toppings bar so guests can customize their bowls.

 

Best occasions to make Chicken Enchilada Soup (Chili’s Restaurant Copycat Recipe)

• Weeknight dinners when you want something quick and filling.
• Casual family gatherings where everyone serves themselves.
• Game day or potlucks — the soup holds well in a slow cooker.
• Meal prep: it makes good leftovers for lunches.
• Cozy nights in when you want comfort food without fuss.

How to store Chicken Enchilada Soup (Chili’s Restaurant Copycat Recipe)

• Room temperature: Do not leave the soup out more than two hours.
• Refrigerator: Store in airtight containers for 3–4 days.
• Freezer: Cool completely, then freeze in labeled containers for up to 3 months.
• Reheat over low heat on the stove, stirring often so the cheese melts evenly.

Can you make Chicken Enchilada Soup (Chili’s Restaurant Copycat Recipe) ahead of time

Yes. Make the soup fully, then cool and refrigerate. Reheat gently on the stove. If you plan to freeze, leave out the extra toppings and add them fresh when serving. Reheat from frozen over low heat until warm, stirring to recombine the cheese and broth.

Tips to make Chicken Enchilada Soup (Chili’s Restaurant Copycat Recipe)

• Use low-sodium broth to control salt.
• Soften cream cheese at room temperature for easier melting.
• Stir constantly when adding the first cup of broth to avoid lumps.
• Shred chicken finely so it blends well in each spoonful.
• Add enchilada sauce to taste; use mild or medium to match your heat preference.

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Variation

• Spicy: Use hot enchilada sauce or add chopped jalapeño.
• Vegetarian: Replace chicken with extra beans, roasted sweet potato, and vegetable broth.
• Lighter: Use reduced-fat cream cheese and less shredded cheese.
• Crockpot: Brown onions and garlic, then combine all ingredients (except cheeses) and cook on low 4–6 hours. Stir in cheeses at the end.

FAQs

Q: Can I use rotisserie chicken for this recipe?

A: Yes. Add shredded rotisserie chicken in the last few minutes of cooking and warm through.

Q: Will the soup thicken more as it cools?

A: Yes. The masa harina and cheeses will make the soup slightly thicker as it sits. Reheat with a splash of broth to loosen if needed.

Q: Can I make Chicken Enchilada Soup (Chili’s Restaurant Copycat Recipe) gluten free?

A: Yes. Use certified gluten-free masa harina and check that your enchilada sauce and spices are gluten-free.