Chili's Chicken Enchilada Soup

Chili’s Chicken Enchilada Soup is the dinner I turn to when I need something cozy but crave bold flavors. This recipe brings the zesty comfort of a Tex-Mex classic right into your kitchen with creamy depth and just enough spice to keep everyone reaching for seconds. Perfect for chilly evenings or game days, it is the kind of meal that fills your home with irresistible aroma and keeps leftovers in high demand.

Every time I make this soup, it reminds me of Friday nights with my family gathered around the table, sharing stories and scooping up every last drop with tortilla chips.

Gather Your Ingredients

• Ground cumin: gives warm depth and brings the signature enchilada taste
• Garlic powder: for aromatic flavor (use fresh if you want extra punch)
• Chili powder: offers smoky heat (find a blend with few fillers for best results)
• Paprika: adds color and mild sweetness (Spanish paprika is extra rich)
• Salt: enhances every layer (use kosher for better dissolving)
• Boneless skinless chicken breasts: provide lean protein (look for smooth firm pieces)
• Olive oil: for sautéing (imparts subtle richness)
• White onion, diced: for mellow sweetness (choose one that feels heavy and crisp)
• Green chilis: add gentle heat and tang (select fire-roasted for smokier flavor)
• Red enchilada sauce: gives body and spice (choose your favorite brand or homemade)
• Chicken broth: makes the base (go for low-sodium to control salt balance)
• Masa harina: thickens the soup and gives a corn tortilla taste (use fresh or store it airtight)
• Cream cheese: brings velvety smoothness (set it out to soften before cooking)
• Shredded cheddar cheese: melts in for bold flavor (sharp cheddar works best)

How to Make It

Warm the oil:

Heat olive oil in a large pot over medium heat. You want it shimmering but not smoking.

Cook the onions:

Add diced onion and gently sauté until soft and translucent, about 6 minutes. Stir often to avoid browning as this builds a sweet flavor base.

Season and sear the chicken:

Combine half of the cumin, garlic powder, chili powder, paprika, and salt, then sprinkle evenly over the chicken breasts. Add to the pot and cook about 5 to 6 minutes per side, until just cooked through and no longer pink inside.

Shred the chicken:

Transfer chicken to a plate. Let it cool enough to handle, then shred into bite sized pieces. Use two forks for best texture.

Deglaze and build the base:

Pour chicken broth into the pot. Stir well, scraping up all the brown bits from the pan bottom to layer in even more flavor.

Add flavor boosters:

Stir in the green chilis, red enchilada sauce, and the rest of the cumin and garlic powder. Mix well for a unified base.

Thicken with masa:

Whisk masa harina with about half a cup of water in a bowl until smooth. Pour into the soup, stirring constantly. This step thickens the broth with a subtle corn aroma and needs a few minutes to combine.

Simmer with care:

Bring your soup to a gentle simmer on medium low heat. Stir occasionally and let it bubble for 15 minutes so flavors meld and masa harina fully cooks.

Melt in the cheese:

Stir in cream cheese cubes and shredded cheddar. Wait for the cheeses to fully melt so the broth turns creamy and rich. Stir often to avoid lumps.

Finish with chicken:

Add the shredded chicken back to the pot and stir to blend. Let everything simmer another 5 to 10 minutes so the soup thickens and flavors marry.

Taste and adjust:

Sample a spoonful and add extra salt or a dash of hot sauce for more kick if you like. Serve piping hot topped with your favorite garnishes.

The masa harina thickens while adding authentic corn flavor. Shredded cheddar might be my favorite part of this soup. Every time it melts in I remember teaching my kids how to properly grate cheese and their delight with the gooey results. I will never forget making this for a holiday potluck and everyone asking for the recipe before dessert was served.

Flavor Boosters

Storage Tips: Store cooled soup in airtight containers in the fridge. It will last up to three days and the flavors deepen overnight. If you want to freeze it, let the soup cool fully and portion into freezer bags or containers. It will keep well for up to two months. Just thaw in the fridge before reheating gently over medium low heat. When reheating add a splash of broth or milk if it seems extra thick. Creamy soups thicken more after chilling but are easy to thin to your liking. Ingredient Substitutions: You can swap chicken thighs for breasts for a juicier texture, just trim extra fat. If cream cheese is not your thing, try a couple tablespoons of sour cream for tang. Vegetarians can skip the chicken and use white beans plus vegetable broth for a hearty alternative.

Serving Suggestions

Top with extra shredded cheddar, chopped cilantro or sliced green onions. Serve alongside warm tortillas or crispy tortilla strips for crunch. Scoop the soup with corn chips or pair with a fresh green salad for a balanced meal.

Creative Twists

Cultural and Historical Context: Chicken enchilada soup is inspired by the classic comfort of Tex Mex enchiladas. It wraps all the familiar flavors of tortillas, cheese and a spicy tomato sauce into a single pot meal. Masa harina is a staple in Mexican kitchens and gives this soup its signature earthiness. My recipe takes cues from the beloved Chili’s restaurant version but amps up the creaminess for a homemade touch. Seasonal Adaptations: In summer, use fresh garden green chilis for a brighter final dish. Mild roasted peppers and sweet corn cut right off the cob are lovely spring and summer additions. During colder months, add a pinch of smoked chipotle powder for extra warmth.

The best dinners come from recipes you can trust. This one always delivers when I am craving bold flavors in a single cozy bowl.

Common Questions About This Recipe

→ What gives the soup its thick, creamy texture?

Masa harina thickens the broth and cream cheese combined with cheddar adds a creamy finish for a rich texture.

→ Can I use pre-cooked chicken?

Yes, pre-cooked or rotisserie chicken works well. Just shred and add it after preparing the broth and sauces.

→ How spicy is this soup?

The soup has mild heat from green chilis and chili powder. Adjust spice levels to taste with extra seasoning or hot sauce.

→ Is it possible to make this soup ahead?

Yes, the soup stores well in the refrigerator for up to 3 days. Reheat gently and stir before serving.

→ What toppings pair well?

Try garnishing with avocado slices, tortilla strips, sour cream, or fresh cilantro for added flavor and texture.