Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chili’s Chicken Enchilada Soup

A thick, cheesy chicken enchilada soup inspired by Chili’s, featuring masa harina as a thickener, enchilada sauce, chicken, cream cheese, and cheddar cheese for a rich and comforting meal.

  • Total Time: 50 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 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

Instructions

  1. In a large pot, heat olive oil over medium heat. Season chicken breasts with half the cumin, garlic powder, chili powder, paprika, and salt.
  2. Add chicken to the pot and cook until browned and cooked through, about 5-7 minutes per side. Remove chicken and set aside.
  3. In the same pot, add diced onion and sauté until translucent, about 3-4 minutes.
  4. Add green chilis, enchilada sauce, and chicken broth to the pot. Stir to combine.
  5. Whisk masa harina with a small amount of water to make a slurry, then add to the pot to thicken the soup. Stir well.
  6. Cut cooked chicken into bite-sized pieces and return to the pot.
  7. Add cream cheese cubes and shredded cheddar cheese, stirring until melted and fully incorporated.
  8. Simmer the soup for 10-15 minutes, stirring occasionally. If the soup is too thick, add extra chicken broth to reach desired consistency.
  9. Adjust seasoning with remaining cumin and garlic powder if needed before serving.

Notes

This soup is thick and creamy; if it thickens too much after refrigeration, add extra broth when reheating. Serve with fresh cilantro, red onion, salsa, or tortilla strips for added texture and flavor.

  • Author: Sophie Lane
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Method: Soup
  • Cuisine: Mexican-American

Nutrition

  • Calories: 420
  • Sugar: 3g
  • Sodium: 900mg
  • Fat: 25g
  • Saturated Fat: 12g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 35g
  • Cholesterol: 90mg