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Chili's Chicken Enchilada Soup

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Submitted by kerrychatten

Copycat Chili’s chicken enchilada soup thickened with masa harina and loaded with cubed chicken, crushed tomatoes, and melted American cheese. A big-batch Tex-Mex soup that feeds a crowd.

YIELD

20 servings

PREP

20 min

COOK

15 min

READY

35 min

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.

Ingredients

½ 118
CUP ML VEGETABLE OIL
¼ 59
CUP ML CHICKEN BROTH
3 710
CUPS ML ONIONS
yellow, diced
2 10
TEASPOONS ML CUMIN
ground
2 10
TEASPOONS ML CHILI POWDER
2 10
TEASPOONS ML GARLIC
granulated
½ 2.5
TEASPOON ML CAYENNE PEPPER
2 473
CUPS ML MASA HARINA *
4 4
QUARTS QUARTS WATER
divided *
2 473
CUPS ML TOMATOES
crushed
½ 226.8
POUND G AMERICAN CHEESE
process, cut in small cube
3 1.4
POUNDS KG CHICKEN
cooked, cubed

Directions

In large pot, place oil, chicken base, onion and spices.

Sauté until onions are soft and clear, about 5 minutes.

In another container, combine masa harina with 1 quart water.

Stir until all lumps dissolve.

Add to sautéed onions, bring to boil.

Once mixture starts to bubble, continue cooking 2 to 3 minutes, stirring constantly.

This will eliminate any raw taste from masa harina.

Add remaining 3 quarts water to pot.

Add tomatoes; let mixture return to boil stirring occasionally.

Add cheese to soup.

Cook stirring occasionally, until cheese melts.

Add chicken; heat through.

Makes 1½ gallons or 16 to 20 servings.

NOTE: Recipe can be halved

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 131g (4.6 oz)
Amount per Serving
Calories 220 50% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 220mg 9%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 44g
Vitamin A 6% Vitamin C 7%
Calcium 8% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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