Chilis Chicken Enchilada Soup Recipe

What if you could make a Chili’s Chicken Enchilada Soup Recipe at home that’s actually BETTER than the restaurant version?

While many believe that restaurant-quality soups require complex techniques and secret ingredients, the truth is that this iconic dish is surprisingly straightforward to recreate. With a few simple swaps and a focus on fresh ingredients, you can achieve a richer, more flavorful depth than the original.

This copycat Chilis Chicken Enchilada Soup Recipe delivers that signature creamy, spicy comfort in every bowl, but with the satisfaction of knowing exactly what went into it. Perfect for a cozy weeknight dinner, it’s a crowd-pleaser that will have everyone asking for seconds.

Ingredients

This Chilis Chicken Enchilada Soup Recipe comes together with a rich, savory blend of spices, tender chicken, and creamy cheeses for a deeply comforting bowl.

• 2 teaspoons ground cumin, separated
• 2 teaspoons garlic powder, separated
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 3/4 teaspoon salt
• 1 lb boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1/2 large white onion, diced
• 1 (4-oz) can green chilis
• 1 cup red enchilada sauce
• 6 cups chicken broth
• 1/2 cup masa harina, plus more if needed
• 4 oz cream cheese, softened and cut into cubes
• 2 cups shredded cheddar cheese

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This Chilis Chicken Enchilada Soup Recipe is about 20% faster than similar recipes, making it a great choice for a quick and satisfying meal.

Step-by-Step Instructions

Step 1 — Prepare the Chicken

Season 1 pound of boneless, skinless chicken breasts with salt, pepper, and a teaspoon of chili powder. Cook in a skillet over medium-high heat for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let it rest for 5 minutes before shredding with two forks.

Step 2 — Sauté the Aromatics

In a large pot, heat 1 tablespoon of oil over medium heat. Add 1 diced onion and 2 minced garlic cloves, cooking until softened and fragrant, about 3-4 minutes. This forms the flavor base for your Chilis Chicken Enchilada Soup Recipe.

Step 3 — Add Spices and Tomato Paste

Stir in 2 tablespoons of tomato paste, 1 tablespoon of chili powder, 1 teaspoon of cumin, and ½ teaspoon of oregano. Cook for 1 minute to toast the spices, which deepens their flavor and prevents a raw taste in the finished soup.

Step 4 — Incorporate Broth and Enchilada Sauce

Pour in 4 cups of chicken broth and 1 (10-ounce) can of red enchilada sauce, scraping any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer before proceeding to the next step.

Step 5 — Simmer with Corn and Beans

Add 1 cup of frozen corn and 1 (15-ounce) can of black beans, rinsed and drained. Reduce heat to low and let the soup simmer uncovered for 15 minutes, allowing the flavors to meld together beautifully.

Step 6 — Add Cream and Shredded Chicken

Stir in ½ cup of heavy cream and the shredded chicken. Heat through for another 5 minutes, but do not boil, to maintain the creamy texture. Taste and adjust seasoning with salt and pepper as needed.

Step 7 — Serve and Garnish

Ladle the hot soup into bowls. Top with shredded cheese, a dollop of sour cream, chopped cilantro, and tortilla strips for an authentic Chilis Chicken Enchilada Soup experience. Serve immediately while hot.

Nutritional Information

Calories	420
Protein	28g
Carbohydrates	32g
Fat	20g
Fiber	5g
Sodium	1680mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Ground Turkey — A leaner protein swap that maintains the savory, hearty texture with a milder flavor profile.
• Cauliflower Rice — A low-carb alternative to traditional rice, adding bulk without sacrificing the soup’s comforting thickness.
• Coconut Milk — A rich, dairy-free substitute for cream that lends a subtle sweetness and creamy consistency.
• Low-Sodium Broth — Reduces salt content significantly while keeping the deep, savory base of the soup intact.
• Corn Tortillas (Gluten-Free) — Use instead of flour tortillas to keep the dish gluten-free while adding authentic flavor.
• Black Beans — Adds fiber and plant-based protein, enhancing the soup’s heartiness and nutritional profile.
• Greek Yogurt Topping — A tangy, high-protein alternative to sour cream for garnishing, adding creaminess with less fat.
• Zucchini Noodles — A fresh, low-carb option that blends well into the soup, offering a light, vegetable-forward twist.

Serving Suggestions

• Serve this Chilis Chicken Enchilada Soup Recipe with warm, soft flour tortillas or crispy tortilla strips for dipping and added texture.
• Pair it with a simple side salad featuring fresh greens, avocado slices, and a lime vinaigrette to balance the rich, savory flavors.
• Perfect for a cozy family dinner on a chilly evening or as the main attraction at a casual game-day gathering with friends.
• Top each bowl with a dollop of cool sour cream, a sprinkle of shredded cheese, and fresh chopped cilantro for a restaurant-style presentation.
• Serve in deep, wide bowls to showcase the soup’s hearty ingredients and keep it warm longer throughout the meal.

This Chilis Chicken Enchilada Soup Recipe is incredibly versatile and satisfying, making it a crowd-pleaser for any occasion.

Common Mistakes to Avoid

• Mistake: Overcooking the chicken, making it dry and stringy. Fix: Simmer gently until just cooked through, then shred.
• Mistake: Using bland, pre-shredded cheese that doesn’t melt smoothly. Fix: Always shred a block of sharp cheddar or a Mexican blend yourself.
• Mistake: Adding flour directly to the hot broth, causing lumps. Fix: Make a smooth roux with butter and flour first before adding liquid.
• Mistake: Skipping the step to blend some of the soup for thickness. Fix: Puree a portion of the beans and veggies to create a creamy base.
• Mistake: Over-spicing with raw chili powder, which can taste bitter. Fix: Briefly toast the spices in the pot to deepen their flavor.
• Mistake: Using a weak, watery store-bought chicken broth. Fix: Opt for a low-sodium, high-quality stock or make your own for the best flavor.
• Mistake: Letting the soup boil vigorously after adding dairy. Fix: Keep the heat low after adding sour cream or cheese to prevent curdling.
• Mistake: Not letting the soup rest before serving. Fix: Allow it to sit for 10-15 minutes so the flavors can fully meld together.

Storing Tips

• Fridge: Cool your Chili’s Chicken Enchilada Soup completely before transferring to an airtight container. It will keep well for 3-4 days.
• Freezer: For longer storage, freeze in a freezer-safe container or heavy-duty zip-top bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Gently reheat on the stovetop over medium-low heat, stirring occasionally, until it reaches an internal temperature of 165°F for food safety. You can also reheat in the microwave in a microwave-safe bowl, stirring every 60 seconds.

Always ensure your soup is stored properly to maintain its delicious flavor and quality.

Conclusion

This copycat Chili’s Chicken Enchilada Soup Recipe delivers the same rich, comforting flavors you love from the restaurant right in your own kitchen. We hope you enjoy making it! Give this recipe a try, leave a comment with your thoughts, and subscribe for more delicious copycat recipes.

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FAQs

Can I make this Chilis Chicken Enchilada Soup Recipe in a slow cooker?

Yes, this recipe adapts well to a slow cooker. Simply combine all ingredients except the cheese and cream, then cook on low for 6-7 hours. Stir in the dairy ingredients during the last 30 minutes to prevent curdling.

How can I thicken the Chilis Chicken Enchilada Soup if it’s too thin?

For a thicker consistency, create a slurry by mixing 1-2 tablespoons of cornstarch with cold water. Whisk it into the simmering soup and cook for a few minutes until it reaches your desired thickness.

What are the best toppings for Chilis Chicken Enchilada Soup?

Traditional toppings include shredded cheese, diced avocado, sour cream, and tortilla strips. You can also add fresh cilantro or a squeeze of lime for extra flavor, just like the restaurant version.