If you are interested in a delicious soup recipe, you need to stop everything and try this copycat chicken enchilada soup recipe.
Soups are one of the best things to make for lunches, and this recipe is no exception. It’s hearty, delicious and easy to make.
It’s also a copycat recipe to Chili’s enchilada soup recipe. I have loved Chili’s since high school, and I can attest to how delicious this soup recipe is.
Ingredients you will need for this recipe
FAQs about this recipe
I love to add tortilla strips, cilantro, cheese, and sour cream on top, but add your favorite taco toppings. Some other options are sliced avocado, pico de gallo, diced tomatoes, red onion, scallions, etc.
The masa harina is what makes this soup special. You can really taste it and it is a necessary ingredient. You can find it at any grocery store. I always use the Maseca brand.
To make this spicy you can add ½ teaspoon chipotle powder or cayenne pepper. You can also add some diced fresh jalapenos, or chopped pickled jalapenos as well.
You can use shredded rotisserie chicken in place of the fresh chicken breasts. You can also use chicken thighs if that’s what you have.
Since this is a Chili’s copycat recipe I only used what Chili’s puts in their enchilada soup. If you want to bulk up this recipe you can add corn, black beans, pinto beans, or even rice!
If you are interested in additional soup recipes, you should try this slow cooker chicken and wild rice soup recipe or the spicy white bean and collard greens soup recipe (a great vegetarian option).
Storage Instructions
Keeps in the fridge for up to 5 days. Can be frozen for up to 3 months.
What is your favorite soup recipe?
Chilis Copycat Chicken Enchilada Soup
Ingredients
Soup:
- 3 large chicken breasts boneless
- 2 teaspoons salt divided
- 1/2 teaspoon black pepper
- 1 Tablespoon vegetable oil
- 4 cloves garlic minced
- 1 Tablespoon chili powder
- 1 Tablespoon ground cumin
- 1 Tablespoon onion powder
- 96 ounces chicken stock (unsalted) divided
- 1 1/4 cups masa harina (corn flour)
- 10 ounce can red enchilada sauce
- 2 cups shredded Jack Cheese divided
- 2 cups Shredded cheddar cheese divided
Optional Toppings:
- tortilla strips
- fresh chopped cilantro
- sour cream
Instructions
- Season the chicken breasts on both sides with ½ teaspoon kosher salt and pepper.
- Heat a Dutch oven over medium-heat. Once hot, add the oil and sear the chicken on both sides, do not crowd the pan, you may need to do this step in batches. Place the seared chicken on a plate, set aside.
- Add the garlic, chili powder, cumin, onion powder, and the remaining 1 & ½ teaspoons salt and cook until fragrant, 30 seconds. Reserve 2 cups of chicken stock for later, add the rest to the pot and scrape the bits off the bottom of the pot. Bring to a boil, reduce heat to a simmer and simmer for 30 minutes covered.
- Take the chicken out of the pot and thinly slice it. Add it back to the pot.
- Mix together the remaining 2 cups of chicken stock and the masa harina until smooth. Slowly stream in this mixture while whisking.
- Add the enchilada sauce and mix it in. Bring back to a simmer and simmer for an additional 30 minutes, stirring occasionally. The soup will thicken from the masa harina.
- Turn off the heat, add half of the Monterey Jack cheese and half of the cheddar cheese. Stir it in until melted. Taste, adjust seasoning if necessary.
- Serve with more of the cheeses on top, the tortilla strips, cilantro, and sour cream.
Notes
- The masa harina is what makes this soup special. You can really taste it and it is a necessary ingredient. You can find it at any grocery store. I always use the Maseca brand.
- You can use shredded rotisserie chicken in place of the fresh chicken breasts. You can also use chicken thighs if that’s what you have.
- I love to add tortilla strips, cilantro, cheese, and sour cream on top, but add your favorite taco toppings. Some other options are sliced avocado, pico de gallo, diced tomatoes, red onion, scallions, etc.
- Since this is a Chili’s copycat recipe I only used what Chili’s puts in their enchilada soup. If you want to bulk up this recipe you can add corn, black beans, pinto beans, or even rice!
- To make this spicy you can add ½ teaspoon chipotle powder or cayenne pepper. You can also add some diced fresh jalapenos, or chopped pickled jalapenos as well.
- Keeps in the fridge for up to 5 days. Can be frozen for up to 3 months.