Chili's Chicken Enchilada Soup (2024)

Do you love Chili’s Chicken Enchilada Soup? Us too! It’s my favorite thing to order off the menu and I am SO GLAD we figured out how to make this recipe dupe because it tastes exactly like the chicken enchilada soup from Chili’s.

We love a good soup dupe recipe, and this Chili’s chicken enchilada soup is — dare we say — better than the original. There is nothing like a big steaming bowl of soup, especially when there’s a little bit of a chill in the air.

We went and tried a big bowl of Chilis’s enchilada soup (for the 100th time 😂) and recreated it so you can make it any time in your own kitchen.

What You Need for this Recipe

The ingredient list for this enchilada soup is short. There are 2 ingredients that are crucial to getting this soup to taste like Chili’s version: do not skip the enchilada sauce or the masa harina.

• Spices (cumin, garlic powder, chili powder, paprika, salt): one way we give this enchilada soup a ton of flavor is creating a dry rub for the chicken. It is a delicious combination of classic enchilada flavors.
• Boneless skinless chicken breasts: you are going to shred these chicken breasts after they are cooked in spices and broth.
• White onion: the onion in this soup adds a delicious flavor base to any soup.
• Green chilis: add flavor, a bit of spice, and depth with green chilis.
• Enchilada sauce: one reason this enchilada soup tastes like enchiladas is because there are key ingredients used in enchiladas like enchilada sauce! Feel free to make homemade enchilada sauce or simple use store bought enchilada sauce. We love the Frontera brand enchilada sauce.
• Chicken broth: any broth will work for this soup, but we used chicken broth.
• Masa harina: masa harina is a corn flour that you use to thicken your enchilada soup.
• Cream cheese: the creaminess of this soup comes from a little bit of cream cheese. Do not skip it if you want a delicious and creamy soup.
• Shredded cheddar cheese: this chicken enchilada soup is finished with shredded cheese that melts to perfection.

What is Masa Harina?

Masa harina is most commonly known as corn flour. It is technically corn dough that is dehydrated and ground into a flour so when you simply at water to the masa harina, you have corn dough. That dough is usually used to make tortillas.

Knowing that masa harina can turn from flour to dough in minutes it seems like the perfect thickener for enchilada soup. That also means you have to use masa harina with caution or it could turn your soup into a thick brick.

Things to Consider Before Making this Soup

Prepare ingredients before starting

It is always a great idea to measure out all of your ingredients before starting any recipe, but especially for this soup. Measure out your spices, get your masa harina ready, and this recipe will be ready in no time.

Use chicken thighs instead

Want to bring this soup to the next level? Feel free to use chicken thighs instead of breasts. It leaves you with fattier soup with a bit more depth of flavor.

Add some spice

This enchilada soup is very flavorful, but if you are looking for a little kick there are a few different ways you can make this soup spicy. Below are some great options.

• Add 1 teaspoon of red pepper flakes to the dry rub that you put on the chicken.
• Use jalapeños instead of green chilies.
• Add 1-2 tablespoons of hot sauce to the soup.
• Use spicy enchilada sauce.

Serving Suggestions

We suggest serving this soup with lighter toppings since it is such a decadent soup. Fresh cilantro, red onion, or a little salsa would be delicious. And tortilla strips add a delicious crunch.

Storage

Let this soup cool completely before placing it in an air tight container and store it in the refrigerator for 3-4 days.