Chili's Chicken Enchilada Soup

A copycat of the famous Chili’s restaurant chicken enchilada soup that tastes like liquid enchiladas in a bowl. Cubed chicken, crushed tomatoes, melted American cheese, and a thick, cumin-spiked broth thickened with masa harina for that signature tortilla-like flavor and body.

Masa harina is what makes this taste like enchiladas instead of ordinary chicken soup. The corn flour dissolves into the broth and thickens it into a creamy, slightly grainy base with a distinct tortilla flavor. Mix it with water separately first to dissolve all lumps before adding to the pot, then cook for 2 to 3 minutes to eliminate the raw flour taste.

The recipe makes 1 ½ gallons, which is a lot of soup. It’s designed for feeding a crowd or stocking the freezer. It halves easily for a smaller batch.

American processed cheese melts smoothly into the hot broth without breaking or turning grainy the way cheddar can. It adds a creamy, salty richness that holds up even when reheated.

Chef Tips

• Use pre-cooked cubed chicken. Rotisserie chicken works perfectly and saves time.
• Stir constantly when the masa harina first goes in. It thickens fast and scorches on the bottom if ignored.
• The soup thickens as it sits. Add water or broth when reheating to bring it back to the right consistency.
• Top each bowl with shredded cheese, tortilla strips, sour cream, and diced avocado for the full restaurant experience.

Variations

• Creamy version: Replace half the water with heavy cream for an even richer, more indulgent bowl.
• Beef enchilada soup: Swap chicken for shredded braised beef and add an extra teaspoon of chili powder.
• Instant Pot method: Sauté the onions and spices in the Instant Pot, add all ingredients, and pressure cook on high for 10 minutes.