Chicken Enchilada Soup {Chili’s copycat recipe}

chili's chicken enchilada soup_edited-1

This is one of my all-time favorite soups.  It is a copycat recipe of Chili’s Chicken Enchilada Soup and one that I often get recipe request for.


1 Tablespoon vegetable or canola oil

3 boneless, skinless chicken breasts

1 clove garlic

½ cup diced onion

4 cups chicken broth

1 cup Mexican corn flour (masa harina) like Maseca

3 cups water

1 cup enchilada sauce

1 16 ounce box Velveeta, diced

1 teaspoon salt

1 teaspoon chili powder

1 teaspoon ground cumin


Shredded cheddar cheese

Salsa or picante sauce

Crushed tortilla chips


Poach chicken breasts or for extra flavor cook in crockpot using Mexican chicken method.  Shred with two forks or use the quick-shred method.

In a large pot over medium heat, combine oil, onions & garlic.  Cook for about two minutes or until onions become translucent.  Add chicken broth.

Combine corn flour with two cups of the water in a small bowl and whisk until blended.  Add mixture to pot with onions, garlic and broth.

Add the rest of the water, enchilada sauce, Velveeta and spices.  Bring mixture to a boil.

Add the shredded chicken to pot.  Reduce heat and simmer for 30 minutes, stirring often.

Don't forget to garnish with your favorite toppings!

Don’t forget to garnish with your favorite toppings!

Serve soup garnished with crushed tortilla chips, salsa and shredded cheddar cheese.


Chicken Enchilada Soup Recipe

2 Comments on Chicken Enchilada Soup {Chili’s copycat recipe}

  1. Hosting
    October 18, 2016 at 6:31 pm (1 year ago)

    I have to tell you, I just had Chili s chicken enchilada soup yesterday and it was in a word Weak! The soup I make with this recipe tweaking just a little bit by adding days green and red bell peppers and bumping up the garlic a little bit is awesome.

    • The Well Tended Nest
      December 11, 2016 at 3:55 pm (1 year ago)

      I’ve been there and gotten weak soup too. Disappointing.


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