Chili’s Chicken Enchilada Soup
Rich, creamy, and filled with robust flavors, Chili’s Chicken Enchilada Soup is the ultimate comfort meal with a Mexican-inspired twist. Infused with tender chicken, spices, and masa harina, it achieves a perfect thickness and savory depth. This homemade version is packed with authentic flavor and ready to be topped with cheese, tortilla strips, and cilantro for an extra burst of deliciousness.
Get ready for a satisfying soup that’s ideal for a cozy dinner or a hearty lunch. Every spoonful offers the irresistible combination of cheesy richness, gentle heat, and a touch of spice, making this Chili’s Chicken Enchilada Soup hard to beat.
Key Ingredients for Chili’s Chicken Enchilada Soup
- Chicken Breasts – Tender chicken brings protein and a satisfying bite to the soup.
- Masa Harina – This corn flour thickens the soup and adds a subtle, earthy corn flavor, giving it authentic Mexican-style body.
- Garlic – Adds aromatic depth and enhances the base flavors of the soup.
- Chili Powder & Ground Cumin – Essential for that classic, warming, slightly smoky flavor that balances with the other spices.
- Red Enchilada Sauce – This sauce adds a spicy, tangy layer that sets the foundation for a true enchilada flavor.
- Monterey Jack & Sharp Cheddar Cheese – These cheeses provide creaminess and a mild sharpness, melting beautifully into the soup for that iconic smooth, cheesy finish.
- Chicken Stock – Creates the base for the soup while infusing it with depth and flavor. Use unsalted to better control seasoning.
Step-by-Step Guide to Making the Soup
- Prepare the Chicken
Season chicken breasts with salt and black pepper. Sear in a Dutch oven until browned, then remove and set aside. - Build the Flavor Base
Sauté garlic and spices directly in the pot for a burst of fragrance, letting their flavors meld into the oil. - Simmer the Chicken
Add chicken stock, reserving some for later, and bring to a boil. Return the chicken to the pot, reduce to a simmer, cover, and cook for 30 minutes. - Shred and Return the Chicken
Remove, shred, and return the chicken to the pot, allowing it to absorb the soup’s flavor. - Thicken with Masa Harina
Whisk masa harina with reserved stock until smooth, then stir it into the soup, adding a rich, velvety texture. - Finish with Cheese
Stir in half of the cheeses until they melt completely, creating a creamy, thick soup base. - Serve and Garnish
Ladle into bowls, topping with more cheese, tortilla strips, chopped cilantro, and sour cream for a perfect finish.
Tips for Perfect Chicken Enchilada Soup
To enhance flavor, let the spices bloom in the oil before adding the liquid ingredients—this intensifies the spice profile and aroma. Shred the chicken finely to distribute its texture evenly throughout the soup, making each spoonful satisfyingly meaty. If you prefer a thicker consistency, add a bit more masa harina to achieve your ideal texture.
For toppings, get creative with extras like sliced avocado or a sprinkle of green onions for extra color and flavor.
Storing and Reheating Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup on the stovetop over medium-low heat, stirring occasionally to keep it smooth. If it’s too thick after reheating, add a splash of chicken stock or milk to restore its creamy texture. For longer storage, freeze the soup in individual portions for up to 2 months; simply thaw overnight in the refrigerator before reheating.
Enjoy the taste of Chili’s Chicken Enchilada Soup anytime with this cozy and easy homemade version!
Chili’s Chicken Enchilada Soup Recipe
Ingredients
- 3 boneless skinless chicken breasts
- 1 tablespoon vegetable oil
- 4 cloves garlic minced
- 2 teaspoons kosher salt divided
- ½ teaspoon black pepper
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon onion powder
- 3 32-ounce boxes unsalted chicken stock, divided
- 1 ¼ cups masa harina corn flour
- 10- ounce can red enchilada sauce
- 2 cups shredded Monterey Jack cheese divided
- 2 cups shredded sharp cheddar cheese divided
- Optional Toppings:
Optional Toppings:
- Tortilla strips
- Fresh cilantro chopped
- Sour cream
Instructions
- Season both sides of the chicken breasts with ½ teaspoon kosher salt and black pepper.
- In a large Dutch oven over medium heat, warm the vegetable oil. Sear each chicken breast on both sides, working in batches if needed to avoid crowding the pot. Remove the chicken from the pot and set aside on a plate.
- To the same pot, add garlic, chili powder, cumin, onion powder, and the remaining 1 ½ teaspoons of salt. Sauté for about 30 seconds until the mixture is fragrant.
- Reserve 2 cups of the chicken stock for later use. Pour the remaining stock into the pot, scraping any browned bits from the bottom. Return the seared chicken to the pot, bring it to a boil, then reduce to a simmer. Cover and cook for 30 minutes.
- Remove the chicken from the pot and thinly slice or shred. Return the chicken to the pot.
- In a bowl, whisk together the reserved 2 cups of chicken stock with masa harina until smooth. Gradually pour this mixture into the soup, stirring constantly.
- Add the enchilada sauce and blend well. Bring the soup back to a simmer and cook for an additional 30 minutes, stirring occasionally, until thickened.
- Turn off the heat and stir in half of the Monterey Jack cheese and half of the cheddar cheese, mixing until melted and creamy. Adjust seasoning if desired.
- Serve hot, garnished with additional cheese, tortilla strips, fresh cilantro, and a dollop of sour cream if desired.