When the craving for a bowl of warm, cheesy comfort hits, this Chicken Enchilada Soup is ready to wrap you up like your favourite cozy blanket. Inspired by the beloved Chilli’s copycat recipe, this Tex-Mex soup brings all the bold flavours of your favourite enchiladas into a creamy, spoonable form. It’s rich, hearty, and surprisingly easy to whip up in your own kitchen.
Whether you’re feeding a hungry family on a chilly night or looking for a meal prep-friendly dish that reheats like a dream, this creamy enchilada soup has you covered. Plus, with toppings like crispy tortilla chips, fresh cilantro, and a dollop of sour cream, everyone can build their perfect bowl. (Spoiler: extra cheese is always a good idea.)
So, let’s dive into this bowl of cheesy chicken soup bliss. I promise you won’t miss the restaurant version after this!
Why You’ll Love This Chicken Enchilada Soup
There are soups, and then there’s Chicken Enchilada Soup—bold, comforting, and packed with Tex-Mex goodness. This recipe delivers everything you love about enchiladas: tender chicken, smoky spices, melty cheese, and a rich, savoury broth that clings to every bite.
The masa harina gives the soup its signature Chilli ‘s-inspired texture, creating a slightly thick, velvety broth that feels indulgent but is surprisingly simple to make. And let’s not forget the endless topping options. From crunchy tortilla strips to creamy avocado slices, every bowl can be customised to your heart’s content.
Ingredients You’ll Need
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2 tbsp (30ml) olive oil
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1 small onion, finely chopped
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2 garlic cloves, minced
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1/2 cup (60g) masa harina
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6 cups (1.4L) chicken broth, divided
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1 can (113g) green chiles
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1 can (425g) fire roasted tomatoes with juices
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2 tsp ground cumin
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1 tsp chili powder
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1 tsp paprika
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1/2 tsp salt
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1 cup (240ml) red enchilada sauce (mild)
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1 lb (450g) boneless, skinless chicken breasts or thighs
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1 can (425g) black beans, rinsed and drained
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340g (12 oz) frozen corn
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4 oz (115g) cream cheese, cubed and softened
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2 cups (200g) shredded cheddar cheese
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Optional toppings: shredded cheese, tortilla chips, chopped onions, sour cream, cilantro, lime wedges, avocado slices
How to Make This Creamy Enchilada Soup
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Sauté Aromatics & Make Roux: Heat olive oil in a large stockpot over medium-high heat. Add chopped onions and cook for about 4 minutes until soft and translucent. Stir in minced garlic and cook for 30 seconds, just until fragrant.
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Thicken with Masa Harina: Sprinkle masa harina over the onions and garlic. Stir constantly for about a minute to toast the masa and form a light roux. Slowly pour in 1 cup of chicken broth, whisking to avoid lumps and create a smooth base.
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Build the Flavor: Add green chiles, fire roasted tomatoes with juices, cumin, chili powder, paprika, salt, enchilada sauce, and the remaining chicken broth. Stir everything together.
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Add Chicken, Beans, and Corn: Place the chicken into the pot along with black beans and frozen corn. Bring the soup to a gentle boil, then reduce heat and simmer uncovered for 10-12 minutes, or until the chicken is fully cooked through.
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Shred Chicken & Make it Creamy: Remove the cooked chicken, shred it using two forks, and return it to the soup. Add the cubed cream cheese, stirring until it melts smoothly into the broth.
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Add Cheese & Serve: Turn off the heat and stir in shredded cheddar cheese until melted and creamy. Taste and adjust seasoning if needed. Serve hot with your favorite toppings and enjoy every cheesy spoonful!
Tips for a Cheesy Chicken Soup That Wows
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Masa harina is key! It’s what gives this Tex-Mex soup its signature texture. Don’t skip it.
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Use boneless chicken thighs for extra juicy, tender bites.
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For a spicier kick, use medium or hot enchilada sauce and toss in a pinch of cayenne.
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The soup will thicken as it sits. Add a splash of chicken broth if reheating the next day.
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When it comes to toppings, the more, the merrier! Tortilla chips, avocado, sour cream, and extra cheese? Yes, please.
Why This Soup Became a Family Favourite
I remember the first time I tried Chili’s Chicken Enchilada Soup—it was love at first spoonful. That creamy, cheesy broth with bits of chicken and corn felt like a hug in a bowl. But between busy schedules and, let’s face it, restaurant prices, I knew I needed a homemade version.
This recipe quickly became a staple in our house. It’s one of those crowd-pleasing dishes that gets everyone to the table—kids, picky eaters, and even my “soup is not a meal” husband. The best part? It’s a one-pot wonder that feels like comfort food without being overly fussy. It’s now my go-to when I want a guaranteed “mmm” moment from the family.
Perfect Pairings for Chicken Enchilada Soup
This soup is hearty enough to stand on its own, but if you’re planning a Tex-Mex themed dinner, pair it with a fresh, crisp Mexican slaw or a simple green salad with a lime vinaigrette. Warm, buttery cornbread on the side? Absolutely. For drinks, a chilled glass of iced tea or a tangy margarita would complement the flavors beautifully.
Hosting a crowd? Set up a topping bar with bowls of shredded cheese, sour cream, chopped cilantro, diced onions, tortilla strips, and lime wedges so everyone can build their perfect bowl.
How to Store and Reheat Leftovers
This creamy enchilada soup stores beautifully! Keep leftovers in an airtight container in the fridge for up to 4 days. When reheating, gently warm it on the stovetop over medium heat, stirring occasionally. The soup will thicken as it cools, so you might want to add a splash of chicken broth to loosen it up to your desired consistency.
It also freezes well—just let it cool completely, transfer to freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely! This soup actually tastes even better the next day as the flavors meld together. Just reheat and serve with fresh toppings.
Can I swap the chicken for another protein?
Yes! Shredded rotisserie chicken is a great shortcut, or you can use ground turkey or even cooked shrimp for a fun twist.
What if I don’t have masa harina?
While masa harina gives this soup its authentic texture, you can substitute with cornmeal in a pinch. The texture will be slightly different but still delicious.
Is there a vegetarian version of this recipe?
Yes! Swap the chicken broth for vegetable broth, skip the chicken, and add extra beans or roasted veggies like sweet potatoes for a hearty vegetarian version.
One Pot, Loads of Comfort: Make Chicken Enchilada Soup Tonight
This Chicken Enchilada Soup is everything you love about Tex-Mex comfort food wrapped up in a warm, cheesy, bowl-hugging package. With bold spices, tender chicken, and that irresistible creamy broth, it’s a recipe that satisfies cravings while being simple enough for any night of the week. Whether you’re recreating Chili’s copycat recipe or just looking for a new family favorite, this soup is ready to become a star at your dinner table.
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Chicken Enchilada Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Chicken Enchilada Soup is a creamy, cheesy Tex-Mex classic that brings all the flavors of your favorite enchiladas into a rich, comforting bowl. With tender chicken, smoky spices, and a velvety broth thickened with masa harina, it’s a cozy, one-pot meal perfect for busy weeknights or casual gatherings.
Ingredients
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2 tbsp (30ml) olive oil
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1 small onion, finely chopped
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2 garlic cloves, minced
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1/2 cup (60g) masa harina
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6 cups (1.4L) chicken broth, divided
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1 can (113g) green chiles
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1 can (425g) fire roasted tomatoes with juices
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2 tsp ground cumin
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1 tsp chili powder
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1 tsp paprika
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1/2 tsp salt
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1 cup (240ml) red enchilada sauce (mild)
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1 lb (450g) boneless, skinless chicken breasts or thighs
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1 can (425g) black beans, rinsed and drained
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340g (12 oz) frozen corn
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4 oz (115g) cream cheese, cubed and softened
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2 cups (200g) shredded cheddar cheese
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Optional toppings: shredded cheese, tortilla chips, chopped onions, sour cream, cilantro, lime wedges, avocado slices
Instructions
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Heat olive oil in a large pot over medium-high heat. Sauté onions for 4 minutes until soft, then add minced garlic for 30 seconds.
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Sprinkle masa harina over the aromatics, stirring for 1 minute to form a light roux.
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Slowly whisk in 1 cup of chicken broth to create a smooth base.
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Add green chiles, fire roasted tomatoes, cumin, chili powder, paprika, salt, enchilada sauce, and the remaining chicken broth. Stir well.
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Add chicken, black beans, and corn. Bring to a gentle boil, reduce heat, and simmer for 10-12 minutes until the chicken is cooked through.
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Remove the chicken, shred it with two forks, and return it to the soup.
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Add cream cheese and stir until melted and smooth.
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Turn off the heat and stir in the shredded cheddar cheese until creamy.
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Serve hot with your favorite toppings like tortilla chips, avocado, sour cream, cilantro, and lime wedges.
Notes
Masa harina is essential for the authentic Chili’s-inspired texture.
Chicken thighs add extra tenderness, but breasts work too.
Adjust spice level with enchilada sauce heat and chili powder.
The soup thickens as it cools—loosen with broth when reheating.
Set up a topping bar for a fun, customizable serving experience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Plats
- Method: One-Pot Cooking
- Cuisine: Tex-Mex