If 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?
Hope you get a chance to try it, friends. It a great little recipe to help keep you warm this winter.
Let me show you how to make it happen!
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 Masa 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.
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.
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.
7. Add 4 C freshly grated sharp cheddar cheese and stir. It should melt pretty quickly for you.
8. Remove the pot from the heat and serve with tortilla strips and more cheddar cheese if you so choose.
Here’s the handy printable…
Ingredients
Instructions
Recipe highly adapted from All Copy Cat Recipes and Gimme Some Oven
38 comments
That was delicious! Best enchilada soup I’ve made. The family loved it. Thanks for the recipe.
Made this last night for dinner and it was amazing! Thank you.
hey jamie–
google crome is not showing current recipe posts? do you know why ? thanks
Hi Anne,
Thanks for the feedback. Can you tell me if you are using a mobile device, or are on a desktop/laptop computer?
Thank you!
~Jamie
jamie-
sorry it took so long to reply i am looking on the desktop/laptop
[…] Chili’s Copycat Chicken Enchilada Soup […]
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This recipe is spot on. It tastes exactly like Chili’s soup!
[…] 2. Chili’s Copycat Chicken Enchilada Soup […]
At two points in tis article you have “masa”misspelled as “mesa.” Might want to fix that.
Thank you! 🙂
You actually did spell it correctly, the name of the product is MASA mix. Thank you I seen your reply and even though you were right you handled it with grace. Just shows you are a class act. I love the soup.
yummy!
Moved 6 hours away from the closest Chili’s…found your recipe online & made it tonight. Dayyyum, SO good!!! Only bummer is I couldn’t find any tortilla strips (which are my FAVE) in this food hole so I crushed up some blue corn tortilla chips.
Thank you SO much!!!
not having any luck finding “mexican style” stewed tomatoes. Are there certain spices/ingredients I could add that would work just as well with plain stewed tomatoes?
The name brand would be Rotel, if you can find them. If not, I would use the plain stewed tomatoes and chopped jalapeno peppers.
Hi,
I love the flavor of your soup, it is right on the money. But if anyone is trying to make an exact replica of the original soup, a couple of things to note: the first is that Chilis soup does not have beans in it. The second is it does not have chunks of tomato in it.
I think the flavor that Rotel tomatoes add to most anything is a bonus so I think they are awesome in your soup, I will run them through the blender for authentic smooth texture soup.I tried it with and without beans just for a taste test and I think the beans take away from the enchilada flavor.
I had to use about an extra tablespoon of oil at the beginning to incorporate the Masa Harina.I also used Better than Buillion, because I had no actugal chicken stock on hand.
Hi,
I love the flavor of your soup, it is right on the money. But if anyone is trying to make an exact replica of the original soup, a couple of things to note: the first is that Chilis soup does not have beans in it. The second is it does not have chunks of tomato in it.
I think the flavor that Rotel tomatoes add to most anything is a bonus so I think they are awesome in your soup, I will run them through the blender for authentic smooth texture soup.I tried it with and without beans just for a taste test and I think the beans take away from the enchilada flavor.
I had to use about an extra tablespoon of oil at the beginning to incorporate the Masa Harina.I also used Better than Buillion, because I had no actual chicken stock on hand.
This was one of the best things I’ve ever made! I loved it!
Hi Jamie, I just finished making the enchilada soup. Omg, it taste the same as Chili’s, YUMM!!!
I added some heavy cream to lighten up the color. Made my own enchilada sauce, and added tomatoes sauce cause I didn’t have the canned tomatoes. This is definitely a keeper with my family. Thanks for sharing!!
Better if you melt in a block of cream cheese to get it real creamy.
There was no black beans in it .
Just made this tonight and it is amazing! I couldn’t find Mexican style stewed tomatoes but regular was just fine..Think Rotel would have made it too spicy..I like it with the black beans and I added corn..It was delish!
Can leftovers be frozen? Thanks!
Can it be frozen?
I froze this and it tasted perfect the second go round.
Will try this but maybe half cheddar cheese and half Velveeta, Last time I used all Velveeta, but it was too much that way.
This recipe looks delicious! I will be trying this very soon. At our local Chilis, the enchilada soup is smooth. No beans or tomatoes. No big pieces of anything. Only the chicken. And then the cheese and tortilla strips on top. Regardless, can’t wait to try this at home.
I notice the serving size is 6. However, it seems to be quite a bit. Would I need to double the recipe or does this amount go a long way? Looking forward to making this!
I personally think it’s a lot of soup and would not double the recipe.
When you say Mexican style tomatoes are you referring to rotel?I can’t find Mexican canned tomatoes,what can I substitute? Thankyou
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Absolutely THE best chicken enchilada soup recipe!! Made it again tonight for the 2nd time. Also, freezes very well for later!
Hi Jamie:
I have made this soup a few times and love it just as much this time as I have all the other times. I made it tonight for my parents and my Dad (who can be a bit of a picky eater sometimes) went back for seconds! That is always a good sign. Thank you so much for sharing!
Perfect copycat recipe! Turned out amazing!! Thank you for the recipe 🙂
How many quarts of soup is this? I love the recipe!
Taste yummy, a bit salty and never said where or when to add the butter???
Blessings