Chicken Enchilada Soup Copycat Recipe

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.

Instant Pot Chicken Enchilada Soup {chili's Copycat}

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.

Chicken Enchilada Soup

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).

Green Chile Chicken Enchilada Soup

Calories: 237 kcal Carbohydrates: 3 g Protein: 26 g Fat: 14 g Saturated Fat: 7 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 4 g Trans Fat: 1 g Cholesterol: 84 mg Sodium: 885 mg Potassium: 391 mg Fiber: 1 g Sugar: 1 g Vitamin A: 624 IU Vitamin C: 2 mg Calcium: 225 mg Iron: 1 mgIf you have had the pleasure of ordering the Chicken Enchilada Soup at Chili’s Restaurant, then you are well aware of its deliciousness. It has a nice thick base (not too brothy and not too creamy, but a happy spot between the two) and is loaded with spicy enchilada flavor. I have been looking for a great copy cat version to make at home and have finally made one that I love. Not only is it super similar to the restaurant version, but it only takes 30 minutes to prepare! That’s something to be happy about, yes?

1. Heat a large, deep pot over medium high heat. Add 3 Tb olive oil and allow it to heat through. Add 1 medium onion (chopped) and 3 cloves garlic (minced). Cook until the onions are translucent and a bit golden.

2. Grab some Masa Mix. This is a corn-based dough mix that can be found easily on the Mexican food aisle of your grocery store. It really gives the soup a nice, authentic flavor.

This Copycat Chili's Chicken Enchilada Soup Is On The Table In 45 Minutes

3. Add 3 cups of the chicken broth to the soup pot and stir to combine, making sure all of the masa mix has been incorporated. Add the remaining 3 cups of chicken broth and stir to combine.

4. To the pot add 2 (14 ounce) cans of black beans (drained), 2 (10 ounce) cans red enchilada sauce and 1 (4 ounce) can green chilis (un-drained).

5. You’ll want to add 2 (14 ounce) cans of Mexican tomatoes as well. However, it’s a good idea to chop the tomatoes up a bit with a pair of kitchen scissors, then add the whole can (juices included) to the pot.

Chili's Chicken Enchilada Soup (copycat)

6. Add 2 tsp salt, 1 tsp sugar, 1 1/2 tsp chili powder, 2 1/2 tsp cumin and 1 Tb butter. Stir to combine.

6. Add 3 C cooked chicken, chopped into bite sized pieces. I used rotisserie chicken. Allow the soup to simmer for 10 minutes.

3 Tb olive oil 1 medium onion, chopped 3 cloves garlic, minced 1 C Mesa Harina Mix 6 C hot water 8 tsp chicken bullion granules 2 (14 ounce) cans black beans, drained 2 (10 ounce) cans red enchilada sauce 1 (4 ounce) can green chilis 2 (14 ounce) cans mexican stewed tomatoes 2 tsp salt 1 tsp sugar 1 1/2 tsp chili powder 2 1/2 tsp cumin 1 Tb butter 3 C cooked chicken, chopped 4 C sharp cheddar cheese Tortilla strips

Slow Cooker Chicken Enchilada Soup

1. Heat a large, deep pot over medium high heat. Add 3 Tb olive oil and allow it to heat through. Add 1 medium onion (chopped) and 3 cloves garlic (minced). Cook until the onions are translucent and a bit golden. 2. Grab some Masa Mix. This is a corn-based dough mix that can be found easily on the Mexican food aisle of your grocery store. It really gives the soup a nice, authentic flavor. Add 1 C Mesa Mix to the onion mixture. Give it a nice stir and allow it to cook for 1-2 minutes, stirring constantly. 3. In a separate bowl combine 8 tsp of chicken bullion granules and 6 cups of hot water. 4. Add 3 cups of the chicken broth to the soup pot and stir to combine, making sure all of the masa mix has been incorporated. Add the remaining 3 cups of chicken broth and stir to combine. 5. To the pot add 2 (14 ounce) cans of black beans (drained), 2 (10 ounce) cans red enchilada sauce and 1 (4 ounce) can green chilis (un-drained). 6. You'll want to add 2 (14 ounce) cans of Mexican tomatoes as well. However, it's a good idea to chop the tomatoes up a bit with a pair of kitchen scissors, then add the whole can (juices included) to the pot. 7. Add 2 tsp salt, 1 tsp sugar, 1 1/2 tsp chili powder, 2 1/2 tsp cumin and 1 Tb butter. Stir to combine. 8. Add 3 C cooked chicken, chopped into bite sized pieces. I used rotisserie chicken. Allow the soup to simmer for 10 minutes. 9. Add 4 C freshly grated sharp cheddar cheese and stir. It should melt pretty quickly for you. 10. Remove the pot from the heat and serve with tortilla strips and more cheddar cheese if you so choose.Sometimes I like to switch up our usual soup recipes, and opt for a soup with more of a Mexican flavor. This Copycat Chicken Enchilada Soup always hits the spot, but I also enjoy making Mexican Soup, and Taco Soup as well!

I think I have a NEW favorite soup recipe!! Today’s recipe is a Copycat version of Chili’s Chicken Enchilada Soup and it is AMAZING!!

I should begin by saying that Chili’s is one of our favorite restaurants. We love the food and it’s inexpensive enough that we can take the whole family there without feeling like we’re breaking the bank.

Best Chili's Chicken Enchilada Soup Recipe

It also used to be one of the favorite places I would eat at with my co-workers back when I just graduated from college. One of the meals I loved to get was the half sandwich and soup. My favorite soup was their Enchilada Soup.

I finally decided to try and make a copycat version, and it turned out SO full of flavor and tasted just like the real thing! The masa harina (corn tortilla mix) gives it that enchilada flavor that is addicting and delicious.

ADD INGREDIENTS. In a separate bowl, whisk together masa harina and water until well blended. From there, you add the masa mixture to the pot followed by the remaining water, enchilada sauce, Velveeta cheese and seasonings.

Chili's Chicken Enchilada Soup • The Good Hearted Woman

SERVE. Top this delicious soup with your favorite toppings, like tomatoes, cilantro, cheese and tortilla strips, and you’re set! I found the colored tortilla strips at my local HEB market, but you should be able to find them at most grocery stores.

Add all the ingredients, except for the velveeta cheese, to a crock pot. Stir and top with the lid. Cook on HIGH heat for 3-4 hours, or LOW heat for 6-8 hours. Add the velveeta during the last hour of cook time. Stir and serve.

Masa harina substitute:Masa harina is basically dried corn dough. If you are wanting the same flavor, you can put dried corn tortillas in a food processor until it turns into a fine powder. Or, you can use cornmeal which will give you the same texture, but not the same flavor.

The Best Creamy Chicken Enchilada Soup

STORE leftover soup in an airtight container in the fridge for 3-4 days. Reheat on the stove top or in the microwave.

FREEZE: Follow the recipe except for adding the cheese. Allow the soup to cool, and store in an airtight freezer safe container for up to 6 months. Thaw overnight in the fridge. Reheat over medium-low heat. A double broiler works great as does a crockpot or a large non stick skillet. Once heated, add the cheese mix to combine, and enjoy!

Calories: 390 kcal , Carbohydrates: 27 g , Protein: 41 g , Fat: 11 g , Saturated Fat: 6 g , Cholesterol: 104 mg , Sodium: 2441 mg , Potassium: 808 mg , Fiber: 2 g , Sugar: 9 g , Vitamin A: 1150 IU , Vitamin C: 9.3 mg ,

Zupa's Copycat Crockpot Chicken Enchilada Soup Recipe