Chili’s Chicken Enchilada Soup is a Latin-inspired soup that’s delicious during any season. Creamy, rich, slightly spicy, and filling, this soup is perfect for lunch or dinner. While Chili’s serves this fan-favorite chicken enchilada soup in their restaurants, you can make the same recipe at home, while adding any of your favorite toppings and garnishes. I like mine with shredded cheddar cheese, diced tomatoes, freshly cut cilantro, and crispy tortilla strips.
What makes this recipe unique is the masa harina, which is a corn tortilla mix made from dried ground corn. It’s popular in a lot of Mexican and Latin dishes, and you can usually find it in the grocery store near the other flours. The masa harina makes this enchilada soup its flavor and thickness, so be sure not to skip this step.
This soup stores well in the refrigerator for four or five days, or you can make extra and freeze it for up to four months in an airtight container. Be sure to check our tips below this recipe for variations.
This hearty chicken enchilada soup offers the perfect blend of spices and flavors, and we’re sure that you’ll love this recipe as much as we do.
Chili's Enchilada Soup
Ingredients
For Soup
- 2 cups shredded chicken breast
- 1 medium diced onion
- 2 tsp minced garlic
- 2 cans chicken broth (14.5 oz cans)
- 1 cup masa harina corn tortilla mix
- 3 cups water divided
- 1 cup mild red enchilada sauce
- 16 oz Velveeta cheese cubed
- 1 tsp salt
- 1 tsp onion powder
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 2 tbsp olive oil
For Garnish
- diced tomatoes
- corn tortilla strips
- cilantro
- shredded cheddar cheese
Instructions
- Pour the olive oil in a large pot over medium heat. Add onion and cook until soft, which is about 5 minutes. Then add the garlic and cook until fragrant, about 1 minute more. Add the broth and bring to a boil.
- Meanwhile, in a medium bowl, whisk together 2 cups water and the masa harina until it's smooth. Add it to the pot, whisking constantly until no lumps remain.
- Next, add the enchilada sauce and Velveeta, and stir until the cheese is melted. Stir in the chicken, chili powder, and cumin, and simmer on low heat for about 30 minutes. Season with salt and pepper.
- Serve hot with your favorite garnish and toppings.
Notes
- There are several variations you can make with this recipe. You can substitute all or half of the Velveeta with cheddar cheese, add an extra can of enchilada sauce, or add a can of corn. Just be sure to drain the liquid first.
- To make this recipe a vegetarian option, simply omit the chicken. You could also prepare the soup without chicken, split it into 2 pots, and add chicken to only one pot, so you have both versions.
Are you looking for more Mexican-inspired dishes you can cook from home? Check out our list of 30+ easy recipes that can feed the whole family on a budget.
