Chili’s Chicken Enchilada Soup Copycat Recipe

Do you love Chili’s Chicken Enchilada Soup? Me too. It’s one of my go-to comfort foods, and I’m thrilled to share a faithful copycat version you can make at home. This recipe captures the same rich, enchilada-like flavor and creamy texture you expect from the restaurant, but it’s easy to prepare and comes together in under an hour.

This copycat Chili’s chicken enchilada soup blends familiar Mexican-inspired spices, enchilada sauce, shredded chicken and two key ingredients that make all the difference: masa harina to thicken and a small amount of cream cheese for creaminess. The result is a satisfying bowl that tastes like enchiladas in soup form—perfect for chilly evenings or when you want something cozy and flavorful.

What You Need for this Recipe

The ingredient list is straightforward. Two items are crucial to achieving that Chili’s-like flavor and texture: red enchilada sauce and masa harina. If you skip either one, the soup won’t have the same characteristic taste or thickness.

• Spices: ground cumin, garlic powder, chili powder, paprika and salt — these form a dry rub to season the chicken and build the soup’s flavor base.
• Boneless skinless chicken breasts: cooked and shredded into the soup for protein and texture.
• White onion: sautéed to create the savory foundation.
• Green chiles: add mild heat and depth.
• Red enchilada sauce: brings authentic enchilada flavor to the broth—store-bought or homemade works well.
• Chicken broth: the liquid base for the soup.
• Masa harina: corn flour used to thicken the soup and add subtle corn flavor.
• Cream cheese: a small amount adds silkiness and body.
• Shredded cheddar cheese: stirred in at the end for richness and a melty finish.

What is Masa Harina?

Masa harina is a finely ground corn flour made from dried corn dough. When mixed with water, it reconstitutes into a dough used for tortillas and tamales. In this soup, masa harina serves as a wonderful thickener that also adds a subtle corn flavor. Because it thickens quickly, add it carefully so you don’t end up with an overly dense soup.

Things to Consider Before Making this Soup

Prepare ingredients before starting

Measure spices, dice the onion, have the masa harina ready and cube the cream cheese. Mise en place speeds up the process and helps you avoid mistakes while the pot is hot.

Use chicken thighs instead

If you prefer a richer, slightly fattier result, substitute boneless skinless chicken thighs for breasts. Thighs add extra depth of flavor and stay very tender when shredded.

Add some spice

If you like heat, there are several easy options:

• Add 1 teaspoon red pepper flakes to the dry rub.
• Use jalapeños instead of canned green chiles.
• Stir in 1–2 tablespoons of your favorite hot sauce near the end of cooking.
• Choose a spicy enchilada sauce for a bolder finish.

Serving Suggestions

Top bowls with fresh cilantro, diced red onion, a spoonful of salsa, or a squeeze of lime. Tortilla strips or crushed tortilla chips add a pleasing crunch. Because the soup is rich, lighter fresh toppings balance the flavor nicely.

Storage

Cool the soup completely, then store in an airtight container in the refrigerator for 3–4 days. The masa harina will continue to thicken the soup as it cools, so plan to add extra broth when reheating.

Chili’s Chicken Enchilada Soup — Recipe

Servings: 6 • Prep: 15 mins • Cook: 15 mins • Total: 30 mins

Ingredients

• 2 teaspoons ground cumin, divided
• 2 teaspoons garlic powder, divided
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 3/4 teaspoon salt, divided
• 1 lb boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1/2 large white onion, diced
• 1 (4-oz) can green chiles
• 1 cup red enchilada sauce
• 6 cups chicken broth
• 1/2 cup masa harina (start with 1/2 cup; add more 1 tbsp at a time if needed)
• 4 oz cream cheese, softened and cubed
• 2 cups shredded cheddar cheese

Instructions

1. In a small bowl mix 1 teaspoon cumin, 1 teaspoon garlic powder and 1 teaspoon chili powder. Rub this mixture evenly over the chicken breasts so they are fully coated.
2. Heat a large pot or Dutch oven over medium-high heat and add the olive oil. When the oil is hot and fragrant, brown the chicken 1–2 minutes per side just to develop color. Remove chicken and set aside.
3. Add the diced onion and 1/4 teaspoon salt to the pot and sauté 3–4 minutes until softened. Stir in the green chiles, then return the chicken to the pot.
4. Pour in the chicken broth and bring to a boil. Reduce heat to low and simmer 5–7 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is cooked through. Remove the chicken and shred with two forks.
5. Carefully remove 2 cups of hot broth and whisk the masa harina into that broth until smooth; it will thicken quickly. Return the thickened mixture to the pot and whisk to combine with the remaining broth and onions.
6. Add the remaining spices (paprika, 1 teaspoon cumin, 1 teaspoon garlic powder), the rest of the salt, enchilada sauce and the shredded chicken. Stir to combine.
7. Simmer the soup over medium-low heat for about 20 minutes, stirring occasionally to prevent sticking.
8. Remove the pot from the heat and stir in the cream cheese cubes until fully melted and incorporated. Add the shredded cheddar and whisk until melted and smooth.
9. Serve hot topped with tortilla strips, extra shredded cheddar, cilantro or diced red onion as desired.

Notes & Tips

• Start with 1/2 cup masa harina for thickening. Add 1 tablespoon at a time at the end if you prefer a thicker consistency.
• Substitute chicken thighs for a richer flavor. Add heat with jalapeños, red pepper flakes, hot sauce or spicy enchilada sauce as desired.
• When reheating, add 1–2 cups of broth to restore the soup’s original texture.

Nutrition (approx.)

Calories: 413 kcal • Carbohydrates: 16 g • Protein: 33 g • Fat: 21 g • Fiber: 1 g • Sugar: 4 g