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Chili Enchilada Soup
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4.72 from 25 votes

Chili's Chicken Enchilada Soup

This recipe for Chili's Chicken Enchilada Soup is the perfect copycat - it's fully loaded, then topped with tortilla strips & pico de gallo.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course, Soup
Cuisine: American, tex mex
Servings: 6 servings
Calories: 320kcal


  • 1 tbsp olive oil
  • 1 lb chicken breasts
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1 (398) mL can crushed tomatoes
  • 1 (118) mL can green chilies
  • 1 tbsp brown sugar
  • 4 cups chicken broth
  • 1 cup masa harina (corn flour)
  • 2 cups water
  • 1 cup cheddar cheese, grated

Topping ideas

  • Pico de gallo
  • Tortilla strips
  • Cilantro
  • Avocado


  • Heat olive oil over med-high heat. Add onions, sauteeing for 2-3 minutes until fragrant. Add in chicken, then garlic, chili powder, cumin, paprika and salt, stirring to combine.
  • 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.
  • 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.
  • Ladle soup into bowls, adding toppings of choice. Serve and enjoy!



Calories: 320kcal | Carbohydrates: 31g | Protein: 28g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 1662mg | Potassium: 858mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1161IU | Vitamin C: 22mg | Calcium: 306mg | Iron: 4mg