This Copycat Chili’s Chicken Enchilada Soup brings the bold, cheesy, Tex-Mex flavors of your favorite restaurant soup right to your home kitchen.
Made with juicy chicken, savory enchilada sauce, and thickened with masa harina for that authentic taste and texture, it’s comfort food at its finest—perfect for cozy nights, game days, or meal prep.
Why You’ll Love This Recipe
Restaurant-quality at home – Tastes just like the original (maybe even better).
Hearty & filling – Loaded with chicken, cheese, and bold Mexican flavors.
Thick & creamy – Masa harina gives it that signature texture and flavor.
Perfect for toppings – Tortilla strips, sour cream, and cilantro make every bowl customizable.
Great for leftovers – It reheats beautifully and freezes well.
Key Ingredients
Chicken breasts – Lean and tender, they soak up all the flavor from the broth.
Masa harina – A Mexican corn flour that thickens the soup and gives it an authentic enchilada flavor.
Red enchilada sauce – Adds bold, zesty depth to the broth.
Monterey Jack & Cheddar cheeses – Make the soup creamy and gooey with rich flavor.
Spices (chili powder, cumin, onion powder) – Build that warm, smoky, Tex-Mex flavor base.
Garlic & onion – Essential aromatics for depth.
Copycat Chili’s Chicken Enchilada Soup
Ingredients:
3 chicken breasts boneless, skinless
2 teaspoons kosher salt divided
½ teaspoon black pepper
1 tablespoon vegetable oil
4 cloves garlic minced
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:
Tortilla strips
Fresh chopped cilantro
Sour cream
Instructions:
Instructions:
Season the Chicken
Sprinkle both sides of the chicken breasts with ½ teaspoon kosher salt and freshly ground black pepper.
Sear the Chicken
Heat vegetable oil in a large Dutch oven over medium heat. Once hot, add the chicken and sear on both sides until golden brown (work in batches if needed to avoid overcrowding). Transfer to a plate and set aside.
Build the Flavor Base