Copycat Chili’s Chicken Enchilada Soup

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If you love Chili’s famous chicken enchilada soup, you’ll be thrilled to know you can make it right at home! This Copycat Chili’s Chicken Enchilada Soup is thick, cheesy, and packed with Tex-Mex flavor. With tender chicken, creamy melted cheese, masa harina, and a punchy enchilada sauce, every spoonful is hearty, bold, and comforting.

I first had this soup on a cold evening out with friends, and I remember thinking, this tastes like a hug in a bowl. Recreating it at home not only saves you a trip to the restaurant but also lets you load it up with your favorite toppings.

Why You’ll Love This Recipe

• Restaurant-Quality at Home – Just like Chili’s, but made in your kitchen.

• Thick & Creamy – Masa harina gives it authentic enchilada flavor and texture.

• Hearty & Comforting – Packed with chicken, cheese, and spices.

• Customizable – Top it with all your favorite Tex-Mex garnishes.

Ingredients

• 3 boneless, skinless chicken breasts

• 2 tsp kosher salt, divided

• ½ tsp black pepper

• 1 tbsp vegetable oil

• 4 cloves garlic, minced

• 1 tbsp chili powder

• 1 tbsp ground cumin

• 1 tbsp onion powder

• 3 (32 oz) boxes unsalted chicken stock, divided

• 1¼ cups masa harina (corn flour)

• 1 (10 oz) can red enchilada sauce

• 2 cups shredded Monterey Jack cheese, divided

• 2 cups shredded sharp cheddar cheese, divided

Optional Toppings

• Tortilla strips

• Fresh chopped cilantro

• Sour cream

Instructions

1. Season the Chicken

   • Sprinkle chicken breasts with ½ tsp salt and black pepper.

2. Sear the Chicken

   • Heat oil in a Dutch oven over medium heat.

   • Sear chicken on both sides until golden brown.

   • Remove to a plate and set aside.

3. Build the Flavor Base

   • In the same pot, add garlic, chili powder, cumin, onion powder, and remaining salt.

   • Cook for 30 seconds, until fragrant.

4. Add Stock & Simmer

   • Reserve 2 cups of chicken stock.

   • Pour the rest into the pot, scraping up browned bits.

   • Return chicken to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes.

5. Shred the Chicken

   • Remove chicken, shred or slice thinly, then return to the soup.

6. Thicken with Masa Harina

   • Whisk reserved 2 cups of stock with masa harina until smooth.

   • Slowly whisk mixture into the soup to thicken.

7. Add Enchilada Sauce & Simmer Again

   • Stir in enchilada sauce.

   • Simmer 30 more minutes, stirring occasionally.

8. Finish with Cheese

   • Turn off heat. Stir in half the Monterey Jack and cheddar until melted.

   • Taste and adjust seasoning.

9. Serve & Garnish

   • Ladle into bowls.

   • Top with extra cheese, tortilla strips, cilantro, and sour cream.

Tips for Success

• Don’t skip the masa harina—it gives authentic enchilada flavor and thickness.

• Sear chicken well before simmering for maximum flavor.

• Use freshly shredded cheese for the best melt.

• Make ahead: Soup thickens overnight, so add a splash of broth when reheating.

Make It Your Own

• Spicy Version – Add jalapeños or chipotle peppers.

• Creamier Soup – Stir in ½ cup heavy cream with the cheese.

• Veggie Boost – Add corn or black beans for more texture.

• Rotisserie Shortcut – Use shredded rotisserie chicken to cut down cooking time.

Serving Suggestions

• Pair with warm flour tortillas or cornbread.

• Serve alongside a crisp green salad for balance.

• Great with a side of Mexican rice or chips and salsa.

Storage & Reheating

• Refrigerate: Store in airtight containers up to 4 days.

• Freeze: Freeze for up to 2 months (without cheese added). Add cheese when reheating.

• Reheat: Warm gently on the stovetop with a splash of broth if too thick.

Final Thoughts

This Copycat Chili’s Chicken Enchilada Soup is cheesy, flavorful, and just as satisfying as the restaurant version. Perfect for weeknight dinners, game nights, or anytime you’re craving Tex-Mex comfort food.

Share Your Soup Bowl!

Made this recipe? Tag @yourhandle and use #EnchiladaSoupLove so I can see your cheesy creations!

Copycat Chili’s Chicken Enchilada Soup

A thick, cheesy chicken enchilada soup just like Chili’s! Made with chicken, enchilada sauce, masa harina, and melted cheese for Tex-Mex comfort.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 6

Course: Dinner, Lunch, Side Dish

Cuisine: Mexican

Ingredients Method

Ingredients

  

• 3 boneless skinless chicken breasts
• 2 tsp kosher salt divided
• ½ tsp black pepper
• 1 tbsp vegetable oil
• 4 cloves garlic minced
• 1 tbsp chili powder
• 1 tbsp ground cumin
• 1 tbsp onion powder
• 3 32 oz boxes unsalted chicken stock, divided
• 1¼ cups masa harina corn flour
• 1 10 oz can red enchilada sauce
• 2 cups shredded Monterey Jack cheese divided
• 2 cups shredded sharp cheddar cheese divided

Optional Toppings

• Tortilla strips
• Fresh chopped cilantro
• Sour cream

Method

 

Season the Chicken

1. Sprinkle chicken breasts with ½ tsp salt and black pepper.

Sear the Chicken

1. Heat oil in a Dutch oven over medium heat.
2. Sear chicken on both sides until golden brown.
3. Remove to a plate and set aside.

Build the Flavor Base

1. In the same pot, add garlic, chili powder, cumin, onion powder, and remaining salt.
2. Cook for 30 seconds, until fragrant.

Add Stock & Simmer

1. Reserve 2 cups of chicken stock.
2. Pour the rest into the pot, scraping up browned bits.
3. Return chicken to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes.

Shred the Chicken

1. Remove chicken, shred or slice thinly, then return to the soup.

Thicken with Masa Harina

1. Whisk reserved 2 cups of stock with masa harina until smooth.
2. Slowly whisk mixture into the soup to thicken.
3. Add Enchilada Sauce & Simmer Again

Stir in enchilada sauce.

1. Simmer 30 more minutes, stirring occasionally.

Finish with Cheese

1. Turn off heat. Stir in half the Monterey Jack and cheddar until melted.
2. Taste and adjust seasoning.

Serve & Garnish

1. Ladle into bowls.
2. Top with extra cheese, tortilla strips, cilantro, and sour cream.

Ken