Unforgettable Copycat Chili’s Chicken Enchilada Soup Recipe

I’ll never forget the first time I had a bowl of Chili’s Chicken Enchilada Soup. It was a chilly Saturday afternoon, and my husband and I had been running errands all day. We were tired, hungry, and just wanted something warm and comforting. We ducked into Chili’s, and that soup was exactly what my soul needed. It was creamy, cheesy, and packed with chicken and that unmistakable enchilada sauce flavor.

I went home that night determined to recreate it. My first few attempts were good, but they were missing something. They tasted like a copy, not a true, heartfelt dish. The soup needed a little bit of a kick, a whisper of smokiness to cut through the richness of the cheese and creaminess of the base.

That’s when I thought about the little can of chipotle peppers in adobo sauce sitting in my pantry. Just a tiny bit, minced up and sautéed with the onions and garlic, transformed the entire dish. It added a deep, smoky heat that didn’t just make it spicy, it made it complex and completely irresistible. This isn’t just a copycat recipe anymore, y’all. It’s an upgrade.

This is the version my family now begs me to make. It’s the perfect bowl of comfort on a cold day, a guaranteed hit for game day, and it’s so much better than the restaurant version, if I do say so myself. I can’t wait for you to try my special take on Chili’s Chicken Enchilada Soup.

Skip to My Special Recipe!

Why This Chili’s Chicken Enchilada Soup Recipe Works

The original Chili’s Chicken Enchilada Soup became a restaurant icon for a reason. It perfectly captures the essence of a cheesy chicken enchilada, but deconstructs it into a slurpable, comforting soup. It’s rich, satisfying, and loaded with familiar Tex-Mex flavors that just about everyone loves. The magic is in its creamy texture, achieved with masa harina, which thickens the soup and gives it an authentic corn tortilla flavor.

For years, home cooks have tried to duplicate that signature taste. Many copycat recipes get close, but they often fall flat, lacking a certain depth. They have the creaminess and the cheesiness, but they miss a layer of complexity that makes a dish truly memorable. That’s where my version takes a delightful turn.

The secret is the addition of minced chipotle peppers in adobo sauce. This single ingredient is a flavor powerhouse. Chipotles are smoked and dried jalapeños, and when they’re rehydrated and canned in a tangy, slightly sweet adobo sauce, they offer so much more than just heat. They bring a profound smokiness and a savory depth that balances the richness of the cheese and the sweetness of the enchilada sauce beautifully.

By blooming these minced peppers with the aromatics, their flavor infuses the entire soup from the very beginning. It’s not an overwhelming heat, but a warm, smoldering background note that makes every spoonful more interesting than the last. This little twist elevates the soup from a simple copycat to a gourmet experience that still feels completely familiar and comforting.

Ingredients for Chili’s Chicken Enchilada Soup

The beauty of this soup is that it comes together with a handful of pantry staples and fresh ingredients. Each one plays a critical role in building the layers of flavor that make this Chili’s Chicken Enchilada Soup copycat so special. Here is what you will need.

• 1 tbsp. olive oil: For sautéing the aromatics and searing the chicken.
• 1 lb. boneless, skinless chicken breasts: The foundation of the soup. Using quality, air-chilled chicken will result in a more tender bite.
• Salt and freshly ground black pepper to taste: Essential for seasoning every layer.
• 1 medium yellow onion, chopped: Provides a sweet, aromatic base.
• 2 cloves garlic, minced: Adds a pungent, savory depth.
• 1-2 chipotle peppers in adobo sauce, minced (the twist ingredient): This is our secret weapon! It adds a smoky heat that truly elevates the soup. Use one for mild smoke, two for a more pronounced kick.
• 1 tbsp. chili powder: A classic seasoning for warmth and color.
• 2 tsp. ground cumin: Adds an earthy, warm spice note.
• 1 tsp. onion powder: Reinforces the savory onion flavor.
• 1/2 tsp. garlic powder: Complements the fresh garlic for a rounded flavor.
• 6 cups chicken broth: Use a good quality, low-sodium broth so you can control the saltiness.
• 1 (10 oz.) can red enchilada sauce: This brings the signature enchilada flavor. Choose a brand you love, as its taste will be prominent.
• 3/4 cup masa harina: This is corn flour and the key to the soup’s thick, creamy texture and authentic tortilla taste. Do not substitute with cornmeal.
• 2 cups shredded Monterey Jack cheese: For ultimate meltiness and a mild, creamy flavor.
• 1 cup shredded sharp cheddar cheese: Adds a tangy, cheesy bite. For the best results, always shred your own cheese. Pre-shredded cheese contains anti-caking agents that can make the soup grainy.

For Garnish (Optional):

• Crumbled cotija cheese
• Fresh cilantro, chopped
• Sour cream or Mexican crema
• Crispy tortilla strips
• Diced avocado
• Lime wedges

Step-by-Step Instructions For Making Chili’s Chicken Enchilada Soup

Making this incredible soup is a straightforward process. By building the flavors in layers, you ensure a rich and satisfying result every time. I recommend using a heavy-bottomed Dutch oven for even heat distribution, which prevents scorching.

Step 1: Sear the Chicken

Start by heating the olive oil in your Dutch oven over medium-high heat. While it’s warming up, pat your chicken breasts dry and season them generously on both sides with salt and pepper. Place the chicken in the hot pot and sear for about 3 to 4 minutes per side. You’re looking for a beautiful golden-brown crust. This step isn’t about cooking the chicken through, it’s about developing flavor. Once seared, remove the chicken and set it on a plate.

Step 2: Sauté the Aromatics

Reduce the heat to medium and add your chopped yellow onion to the pot. Sauté for about 5 minutes, until the onion has softened and turned translucent. Now, add the minced garlic and our secret ingredient, the minced chipotle pepper. Stir constantly for about one minute until everything is wonderfully fragrant. This step awakens the flavors and starts building that smoky foundation.

Step 3: Toast the Spices

Sprinkle the chili powder, cumin, onion powder, and garlic powder directly into the pot with the aromatics. Stir and cook for about 30 seconds. Toasting the spices like this unlocks their essential oils and deepens their flavor profile significantly.

Step 4: Deglaze and Simmer the Broth

Pour in the chicken broth and the red enchilada sauce. Use a wooden spoon to scrape up all those flavorful browned bits from the bottom of the pot. This is called deglazing, and it’s where so much flavor lives! Bring the liquid to a simmer.

Step 5: Cook the Chicken

Gently place the seared chicken breasts back into the simmering broth. Reduce the heat to low, cover the pot, and let it gently simmer for 20 to 25 minutes. This slow poach will make the chicken incredibly tender and easy to shred.

Step 6: Shred the Chicken

Carefully remove the cooked chicken from the pot and place it on a cutting board. Using two forks, shred the meat into bite-sized pieces. It should fall apart easily.

Step 7: Create the Masa Slurry

This is the most important step for achieving that signature creamy texture. In a separate small bowl, add the masa harina. Ladle about 1 1/2 cups of the hot broth from the pot into the bowl with the masa. Whisk vigorously until you have a smooth, lump-free slurry. Slowly pour this mixture back into the pot while whisking the soup constantly. This gradual process prevents clumps from forming.

Step 8: Thicken the Soup

Bring the soup back up to a simmer and let it cook for about 10 minutes, stirring every now and then. You’ll notice the soup begin to thicken beautifully as the masa harina works its magic.

Step 9: Add Chicken and Cheese

Reduce the heat to the lowest setting. Stir the shredded chicken back into the soup. Now, grab your shredded cheeses and add them in small handfuls, stirring well after each addition until it’s completely melted. This gradual addition ensures a silky smooth, not stringy, finish.

Step 10: Final Seasoning

Give the soup a final taste. Depending on the saltiness of your broth and enchilada sauce, you may need to add a bit more salt and pepper. Adjust to your liking.

Step 11: Serve and Garnish

Ladle the hot soup into bowls and let everyone customize their own with a variety of delicious toppings. Enjoy!

How To Serve Chili’s Chicken Enchilada Soup

Serving this Chili’s Chicken Enchilada Soup is half the fun! The best way to do it is to set up a little toppings bar, so everyone can build their perfect bowl. The rich, creamy soup is a fantastic canvas for all sorts of textures and flavors.

The key is to offer a mix of creamy, crunchy, and fresh garnishes. The contrast is what makes each bite exciting. I always put out small bowls of different toppings when we have guests over. It makes the meal feel special and interactive, and even the kids love getting to choose their own.

Here are some of my favorite ways to garnish and serve this soup:

• The Classics: You can never go wrong with a dollop of cool sour cream or Mexican crema, a sprinkle of crispy tortilla strips for crunch, and a handful of chopped fresh cilantro for a bright, herbal note.
• Extra Cheese: While the soup is already cheesy, a crumble of salty cotija cheese or a little extra shredded cheddar on top adds another layer of flavor and texture.
• Creamy & Fresh: Diced avocado adds a wonderful, buttery creaminess that complements the soup’s richness. A squeeze of fresh lime juice right before eating is non-negotiable in my house. It brightens up all the flavors and cuts through the richness perfectly.
• Add Some Heat: For those who like it extra spicy, offer some sliced jalapeños (fresh or pickled) or a few dashes of your favorite hot sauce.

For a more complete meal, you can serve the soup with a side of warm cornbread for dipping or a simple green salad with a zesty lime vinaigrette. It’s also fantastic served in bread bowls for a truly hearty and impressive presentation. No matter how you serve it, this soup is sure to be a showstopper.

How To Store & Reuse Chili’s Chicken Enchilada Soup Leftovers

One of the best things about this soup is that the flavors seem to get even better the next day, making leftovers something to look forward to. Storing and reheating this Chili’s Chicken Enchilada Soup is simple, but there are a few tips to ensure it tastes just as good as when it was first made.

First and foremost, allow the soup to cool down a bit on the counter before storing it. Putting a large, hot pot of soup directly into the fridge can raise the internal temperature of your refrigerator, which isn’t safe for the other food in there. Let it cool for about an hour, but no more than two, before you pack it away.

Here are the best ways to store and reuse your delicious leftovers:

• Refrigerating: Pour the cooled soup into an airtight container. It will keep well in the refrigerator for up to 4 days. The soup will thicken considerably once chilled due to the masa and cheese.
• Freezing: This soup freezes surprisingly well! I like to portion it into individual freezer-safe containers for easy lunches. It can be frozen for up to 3 months. Be aware that dairy-based soups can sometimes have a slight change in texture upon thawing, but it’s usually minimal. Thaw it overnight in the refrigerator before reheating.
• Reheating: The best way to reheat the soup is gently on the stovetop over medium-low heat. As it warms, it will thin out again. You may need to add a splash of chicken broth to get it back to your desired consistency. Stir frequently to prevent it from scorching on the bottom. While you can use a microwave, I find the stovetop method preserves the texture much better.

If you want to get creative with your leftovers, try using the thickened, chilled soup as a filling for burritos or as a sauce over nachos. Just spoon it over tortilla chips, top with more cheese, and bake until bubbly. It’s a fantastic way to give your leftovers a whole new life!

Substitutions & Variations For Chili’s Chicken Enchilada Soup

While I believe my version of Chili’s Chicken Enchilada Soup is pretty perfect as is, I know that every cook likes to put their own spin on things. This recipe is wonderfully flexible and can be easily adapted to suit your taste preferences or what you happen to have on hand in your kitchen.

Feel free to experiment! Cooking is all about making a recipe your own. Whether you need to adjust for dietary needs or just want to try a new flavor combination, these suggestions can help guide you. Just remember that changing key ingredients like the masa harina will significantly alter the final texture and taste.

Here are some trusted substitutions and creative variations you can try:

• Protein Swaps: If you’re not a fan of chicken breast, you can easily substitute it with boneless, skinless chicken thighs for a richer, more succulent meat. You could also use leftover shredded rotisserie chicken for a shortcut, just add it in at the end with the cheese. For a pork version, try using shredded carnitas.
• Make it Vegetarian: To make a vegetarian version, simply omit the chicken and use vegetable broth. Add a can of black beans and a can of corn (both rinsed and drained) for heartiness. You could also stir in some sautéed mushrooms or roasted sweet potatoes.
• Cheese Variations: Feel free to play with the cheese blend. A pepper jack would add a little extra spice. For a smokier flavor, try adding some shredded smoked gouda. As long as it’s a good melting cheese, it will work beautifully.
• Adjusting the Spice Level: You are in complete control of the heat. For a milder soup, use just one chipotle pepper and make sure to scrape out the seeds. You can also use a mild enchilada sauce. To kick it up a notch, add an extra chipotle pepper, a pinch of cayenne pepper with the other spices, or serve with fresh jalapeños.
• Make it Creamier: If you want an even more decadent and creamy soup, you can stir in about a half cup of heavy cream or full-fat coconut milk at the very end, just after the cheese has melted. Be careful not to let the soup boil after adding it.

5 FAQs About Chili’s Chicken Enchilada Soup

Here are some straightforward answers to the most common questions I receive about this Chili’s Chicken Enchilada Soup recipe.

Can I make Chili’s Chicken Enchilada Soup in a slow cooker?

Absolutely! This recipe adapts wonderfully to the slow cooker, making it a fantastic set-it-and-forget-it meal. To start, you can either sear the chicken and sauté the aromatics and spices in a separate skillet as directed, or you can skip that step for a true “dump” recipe, though you’ll miss out on some depth of flavor. Place the chicken, onion, garlic, chipotles, spices, chicken broth, and enchilada sauce into your slow cooker.

Stir everything together, cover, and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Once the chicken is cooked through, remove it and shred it. Then, make the masa slurry as directed in the recipe, using the hot broth from the slow cooker. Whisk the slurry into the slow cooker, then stir in the shredded chicken and the cheeses. Cover and cook on high for another 20 to 30 minutes, or until the soup has thickened and the cheese is completely melted. It’s a great option for busy weekdays!

Why is my Chili’s Chicken Enchilada Soup gritty or lumpy?

A gritty or lumpy texture is almost always caused by one of two things: the cheese or the masa harina. To avoid this, it is crucial to shred your own block cheese. Pre-shredded cheeses are coated in starches like potato starch or cellulose to prevent clumping in the bag. These starches don’t dissolve well in liquid and can create a grainy texture in your soup. Taking a few extra minutes to shred your own cheese makes a world of difference.

The other culprit is the masa harina. It must be mixed into a smooth slurry with some of the hot soup broth *before* adding it to the main pot. If you dump the dry masa harina directly into the hot soup, it will seize up and create stubborn clumps immediately. Whisking it vigorously in a separate bowl until no lumps remain and then slowly pouring that slurry into the pot while stirring constantly is the foolproof method for a silky smooth soup.

What is masa harina and is there a substitute for it in this Chili’s Chicken Enchilada Soup recipe?

Masa harina is a special type of corn flour made from corn that has been soaked in an alkaline solution, a process called nixtamalization. This process gives it a very distinct, authentic corn tortilla flavor and allows it to thicken liquids beautifully. It is the key ingredient for achieving the signature texture and taste of this soup, and you can find it in the international aisle of most grocery stores.

I strongly recommend using masa harina for the best results. Cornmeal is not a suitable substitute as it has a different texture and will result in a gritty soup. If you are in a real pinch, you could try making a slurry with regular all-purpose flour or cornstarch to thicken the soup, but you will miss out on that essential, authentic corn flavor that makes the soup taste like an enchilada.

How can I make this Chili’s Chicken Enchilada Soup gluten-free?

Great news! This recipe is naturally very close to being gluten-free. The main ingredient you need to check is your enchilada sauce. While many brands are gluten-free, some use flour as a thickener. Be sure to read the label and choose a certified gluten-free red enchilada sauce. The other ingredients, including the masa harina (which is naturally gluten-free), chicken, broth, cheese, and spices, should all be fine.

When serving, if you want to use tortilla strips as a garnish, make sure to use ones made from 100% corn tortillas. Many store-bought versions are, but it’s always best to double-check the packaging to ensure there are no hidden gluten-containing ingredients. With those small checks, you can easily serve a delicious and completely gluten-free meal.

What is the best cheese to use for Chili’s Chicken Enchilada Soup?

The cheese you choose has a huge impact on the final flavor and texture of your soup. For this recipe, I recommend a blend of Monterey Jack and sharp cheddar. Monterey Jack is the perfect melting cheese. It’s mild, buttery, and melts into a gloriously smooth and creamy consistency without becoming greasy. It provides that wonderful, velvety body to the soup.

Sharp cheddar, on the other hand, brings the flavor. Its tangy, savory bite cuts through the richness and gives the soup a classic cheesy taste that stands up to the other bold flavors. Using a combination of the two gives you the best of both worlds: superior meltability from the Jack and a robust, cheesy flavor from the cheddar. As mentioned before, always buy blocks of cheese and shred them yourself for the smoothest, most delicious results.

Try These Recipes Next

If you loved the cozy, comforting flavors of this soup, I think you’ll enjoy some of my other favorite Tex-Mex inspired dishes.

• Crock Pot Creamy Mexican Chicken Soup: A super easy and incredibly creamy soup that lets the slow cooker do all the work.
• Easy Chicken Tortilla Soup: A classic, broth-based soup that’s light yet satisfying, and perfect for loading up with toppings.
• Chicken Enchilada Casserole: All the flavor of chicken enchiladas in a simple, layered casserole that’s perfect for a weeknight family dinner.

I hope you give them a try and find a new family favorite!