Here’s a rich, creamy, and flavor-packed Copycat Chili’s Chicken Enchilada Soup recipe that closely mimics the restaurant favorite. It’s thickened with masa harina, giving it that signature Tex-Mex taste and texture.
🌶️ Copycat Chili’s Chicken Enchilada Soup
Servings: 6–8
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: ~45 minutes
Ingredients:
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2 tablespoons vegetable oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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4 cups chicken broth
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1½ cups shredded cooked chicken (rotisserie works great)
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1 cup masa harina (Mexican corn flour)
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3 cups water
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1 (10 oz) can red enchilada sauce
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1 teaspoon chili powder
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½ teaspoon cumin
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Salt and black pepper, to taste
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2 cups shredded cheddar cheese
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½ cup heavy cream or half-and-half (optional, for creaminess)
Optional Toppings:
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Crushed tortilla chips
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Sour cream
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Shredded cheese
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Diced avocado
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Chopped cilantro
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Lime wedges
Instructions:
1. Sauté aromatics:
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In a large pot, heat oil over medium heat.
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Add chopped onion and cook until softened, about 5 minutes.
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Stir in garlic and cook another 30 seconds.
2. Prepare masa mixture:
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In a bowl, whisk together masa harina and water until smooth. Set aside.
3. Build the soup:
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Add chicken broth, enchilada sauce, chili powder, cumin, and shredded chicken to the pot. Bring to a simmer.
4. Thicken with masa:
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Slowly pour in the masa mixture, stirring constantly to avoid lumps.
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Simmer for 15–20 minutes, stirring occasionally, until thickened.
5. Finish with cheese and cream:
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Reduce heat to low and stir in shredded cheese until melted.
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Add cream or half-and-half if desired. Season with salt and pepper to taste.
✅ Tips:
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The soup thickens as it cools — thin with extra broth or water if needed.
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For extra depth, use fire-roasted enchilada sauce or add a dash of smoked paprika.
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Make it spicy by adding diced jalapeños or a dash of cayenne.