Chicken Enchilada Soup (Chili's Restaurant Copycat Recipe)
Ingredients
- 2 tablespoons olive oil
- 1 small onion
finely chopped
- 2 garlic cloves
minced
- 1/2 cup masa harina
- 6 cups chicken broth
divided
- 1 4-ounces can green chiles
- 1 15-ounces can fire roasted tomatoes with their juices
or diced tomatoes
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1 cup red enchilada sauce
I use mild
- 1 pound boneless and skinless chicken breasts or thighs
- 1 15-ounces can black beans
rinsed and drained
- 12 ounces frozen corn
- 4 ounces cream cheese
cut into small cubes and softened
- 2 cups cheddar cheese
shredded, plus more for serving
- Shredded cheese
tortilla chips, chopped onions, sour cream, chopped cilantro, lime wedges, sliced or chopped avocado.
Directions
- 1
In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the onions and sauté, stirring occasionally for about 4 minutes, or until the onions become translucent. Add the garlic and sauté, stirring frequently, for about 30 seconds or until aromatic.
- 2
Just like when making a regular roux, sprinkle the masa harina over the softened onions and garlic and cook for about 1 minute, stirring constantly. Gradually and slowly, add about 1 cup of broth while stirring constantly.
- 3
Next, stir in the green chiles, fire roasted tomatoes, ground cumin, chili powder, paprika, salt, enchilada sauce and the remaining chicken broth.
- 4
Add the chicken, black beans and corn and stir to combine. Bring to a gentle boil and then lower the heat. Simmer, uncovered, stirring occasionally for 10 to 12 minutes or until the chicken is fully cooked.
- 5
Remove the cooked chicken from the pot and onto a plate. Shred the chicken with two forks and then return it to the pot. Mix to combine.
- 6
Add the softened cream cheese and stir until melted. Remove the pot from the heat and stir in the shredded cheese. Miix until the cheese has melted.
- 7
Season to taste and serve immediately with your favorite toppings.
Chicken Enchilada Soup (Chili's Restaurant Copycat Recipe)
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About this Recipe
Craving the comforting, rich flavors of Chili's famous Chicken Enchilada Soup? This copycat recipe delivers that authentic experience right to your kitchen, offering a creamy, cheesy bowl packed with Tex-Mex deliciousness that’s surprisingly easy to make.
This recipe works wonders because it perfectly balances a boldly flavored cheesy and creamy broth with hearty ingredients. You get tender chicken, vibrant green chiles, earthy black beans, and sweet corn in every spoonful, all designed to come together efficiently for a satisfying meal that tastes like it simmered all day.
What you can expect is a truly comforting soup, rich and savory with just the right amount of gentle spice. The creamy base, thickened subtly by masa harina, offers a velvety texture that perfectly cradles the tender pieces of chicken, the pop of corn, and the wholesome black beans. Each bite is a harmonious blend of traditional Tex-Mex flavors, warming you from the inside out and satisfying that restaurant craving without leaving home.
Customization & Variations
Tailor this soup to your liking by choosing between boneless and skinless chicken breasts or thighs for your preferred texture. You can opt for fire roasted tomatoes for a deeper, smokier flavor, or simply diced tomatoes if that’s what you have on hand. While the recipe uses mild red enchilada sauce, feel free to use a spicier version if you prefer more heat. Customize your bowl with a generous sprinkle of shredded cheese, a handful of tortilla chips for crunch, a dollop of sour cream, fresh chopped onions or cilantro, and a squeeze of lime wedges or slices of avocado.
Serve this Chicken Enchilada Soup as a cozy weeknight dinner or a crowd-pleasing option for casual gatherings. It’s hearty enough to be a meal on its own, especially when accompanied by your favorite toppings.