Chili’s Chicken Enchilada Soup

This Chili's Chicken Enchilada Soup is the perfect copycat recipe – it's fully loaded, then topped with tortilla strips and pico de gallo.

This soup is like a hug in a bowl! I honestly love going to Chili's but it's not the healthiest so I tend to make this restaurant copycat instead.

Why you'll love this recipe

• Perfect copycat: This soup tastes just like the kind you'd get at Chili's, minus the high price tag and extra calories.
• Super filling: Thanks to the chicken and masa harina (corn flour) base, it's a filling and delicious soup.
• Comfort food: Sometimes you just need a big bowl of soup after a long day!

Ingredients and substitutions

• Olive oil – use any neutral oil such as avocado oil, sunflower oil or vegetable oil for this recipe.
• Chicken breasts – boneless, skinless chicken thighs can be used in place of chicken breasts.
• Yellow onion – red onion, shallots, or white onions can be used in place of yellow onion.
• Garlic – fresh garlic cloves minced or jarred minced garlic can be used for this recipe.
• Chili powder – add more paprika and cumin to compensate for chili powder if you don’t have any on hand.
• Cumin – curry powder, garam masala, or taco seasoning can be used in place of cumin.
• Paprika – cayenne pepper, chili powder, or ground chili flakes can be used in place of paprika
• Crushed tomatoes – canned diced tomatoes or tomato sauce would work if you’re in a pinch.
• Green chilis – use canned green chilies for less spice or pickled jalapenos for a tangy kick.
• Brown sugar – the brown sugar helps cut the acidity of the canned tomatoes.
• Chicken broth – another broth like vegetable broth or beef broth could work in place of chicken broth.
• Masa harina (corn flour) – regular flour or cornstarch won’t have the same added taste as the masa harina but will still thicken the soup.
• Water – add more chicken broth in place of the water if you’d like.
• Cheddar cheese – any grated cheese will work but I recommend cheddar or a Tex Mex cheese blend.

Toppings

• Pico de gallo – jarred salsa can also be used in a pinch.
• Avocado – use sliced avocado or a fresh guacamole in place of avocado.
• Cilantro – if you’re not a fan of cilantro, parsley is also a great option.
• Sour cream – use Greek yogurt in place of sour cream for a healthier option.

How to make chicken enchilada soup

Step 1: Sauté the onion and chicken.

Heat olive oil, sauté the onions, then add chicken, garlic, and spices.

Step 2: Add the rest of the ingredients.

Pour in crushed tomatoes, green chilies, brown sugar, and chicken broth. Bring to a boil, then simmer until the chicken is cooked.

Step 3: Make the masa harina mixture.

Mix masa harina with water.

Step 4: Shred the chicken.

Remove the chicken, shred it, and return to the pot.

Step 5: Add everything to the pot.

Stir in the masa harina mixture and cheese. Cook until thick and creamy.

Step 6: Serve and enjoy!

Ladle the soup into bowls, add your favorite toppings, and serve.

Frequently asked questions

What is masa harina?

Masa harina is a corn flour or dough that's typically used to make corn tortillas. It adds great flavour to the enchilada soup and also acts as a thickener.

Can I use pre-cooked chicken?

Yes! Rotisserie chicken or leftover shredded chicken works perfectly in this recipe. Just add it during the simmering step to heat it through.

How many calories are in this recipe?

My version of Chili's chicken enchilada soup only has 324 calories while the Chili's chicken enchilada soup has 440 calories per serving. Besides the calorie differences, this chicken enchilada soup is filled with delicious, whole ingredients that you will love!

Storing and freezing

• Storing: Store in the fridge for up to 4 days in glass bowls or mason jars, keeping the toppings separate.
• Reheating: Reheat in the microwave for 2-3 minutes, stirring halfway, or warm it on the stovetop before adding fresh toppings.
• Freezing: This soup is freezer-friendly and can be stored for up to 3 months. Freeze in individual portions for convenience.
• Reheating from frozen: Thaw in the fridge overnight, or reheat directly from frozen in the microwave for 6-8 minutes, stirring halfway through.

Meal prep tools

• Grab some glass meal prep bowls if you plan on turning this soup into leftovers.
• I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
• Get a meat thermometer to make sure your chicken is cooked through.
• Freeze this recipe in glass microwave-safe bowls up to 3 months.