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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.

Chili's Copycat Chicken Enchilada Soup from Jamie Cooks It Up!

Let me show you how to make it happen!

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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.

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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.

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Add 1 C Masa Mix to the onion mixture.

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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.

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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.

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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).

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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.

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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.

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Here’s the handy printable…

Print
Chili’s Copycat Chicken Enchilada Soup

Total Time: 40 minutes

Yield: 6 main course servings

Ingredients

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

Instructions

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.
https://jamiecooksitup.net/2016/01/chilis-copycat-chicken-enchilada-soup/

Recipe highly adapted from All Copy Cat Recipes and Gimme Some Oven

 

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38 Comments

  1. 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!!!

    Reply

  2. 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?

    Reply

    1. The name brand would be Rotel, if you can find them. If not, I would use the plain stewed tomatoes and chopped jalapeno peppers.

      Reply

  3. 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.

    Reply

  4. 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.

    Reply

  6. 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!!

    Reply

  9. 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!

    Reply