This recipe for Chili's Chicken Enchilada Soup is the perfect copycat – it's fully loaded, then topped with tortilla strips & pico de gallo.
Step 1 Heat olive oil over med-high heat. Add onions, sauteeing for 2-3 minutes until fragrant.
Step 2 Add in chicken, then garlic, chili powder, cumin, paprika and salt, stirring to combine.
Step 3 Pour in crushed tomatoes, green chilies, brown sugar and chicken broth, then bring to a boil. Let simmer for 25 minutes until chicken is cooked. Remove chicken, then shred and add back to pot.
Step 4 While soup is cooking, mix masa harina with 2 cups of water, stirring until dissolved. Once chicken is shredded and in pot, stir in masa harina mixture, then cheese. Stir until combined and soup is thick and creamy, cooking another 5 minutes.
Step 5 Ladle soup into bowls, adding toppings of choice. Serve and enjoy!
Storing and Reheating This dish is a great meal prep option for your week. To store your leftovers, wait for the chicken enchilada soup to cool down then store the leftovers in individual servings in airtight containers in the fridge. These leftovers will last in the fridge for up to four days. If you're someone who is on the go, store this enchilada soup in mason jars for easy travel.
How to Freeze This chicken enchilada soup works great as a freezer meal as well. The soup will last for three months in an airtight container or mason jar in the freezer. As mentioned above, make sure to store the soup in the freezer without any of the toppings. The toppings should be added to the soup once it is warmed up and ready to enjoy.