CopyCat Chili’s Chicken Enchilada Soup

You guys… this soup is amazing! Have you ever had this soup from Chili’s? It’s thick and hearty with big chunks of chicken! When I was younger, they didn’t offer it everyday like they do now and my Mom used to call up to our local Chili’s to ask if it was their soup of the day! LOL. That’s how addicting this stuff can get, and now you and I can finally make it at home with this yummy recipe!

CopyCat Chili’s Chicken Enchilada Soup

CopyCat Chili's Chicken Enchilada Soup, thick and hearty with big chunks of chicken!This recipe is adapted from here, but I changed it up a lot! It makes quite a bit as well and is very filling.

CopyCat Chili's Chicken Enchilada Soup, thick and hearty with big chunks of chicken!

I tried heating it up the next day for lunch and it was super thick so I had to add some water to loosen it up. It was still good but adding the water kind of diluted the taste. So, I would advise being ready to eat the whole thing or have some extra chicken stock on hand to use when reheating! Also, when heating and during cooking make sure to scrape the bottom on the pan often, this is very easily scorched! Other than that, this one is a keeper!

CopyCat Chili’s Chicken Enchilada Soup

Ingredients

  1. 3 large chicken breasts, boneless skinless
  2. 3 Qt. (3 32 oz boxes) chicken stock
  3. 10 oz enchilada sauce
  4. 3 Cups shredded cheese
  5. 2 garlic cloves, minced
  6. 1 Tbls vegetable oil
  7. 2 Cups maseca or masa harina
  8. 1 Tbls chili powder
  9. 1 Tbls cumin
  10. salt and pepper to taste
  11. Sour cream, pico de gallo, extra shredded cheese, cilantro, tortillas and lime for garnish

Instructions

  1. Season chicken on both sides with salt and pepper. Heat the oil in a stock pot over medium high heat and sear the chicken on both sides. Set aside, it doesn't have to be cooked through.
  2. Add garlic to the pot and let saute until aromatic, about 20 seconds. Add in the 2 quarts of the chicken stock and put the chicken back in the pot. Cover and let simmer for about 30 minutes or until the chicken is cooked through to 165 degrees. Take the chicken out of the pot.
  3. Mix the masa harina a little at a time with the remaining stock and add to the pot with the rest of the ingredients except for the chicken and garnishes.
  4. Slice the chicken and add to the pot, bring to a simmer and let cook for about 30 minutes or until thickened. Stirring occasionally to make sure the bottom doesn't burn, make sure to scrap the bottom of the pan.
  5. Serve with garnishes and enjoy!
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Step by Step Directions

CopyCat Chili's Chicken Enchilada Soup, thick and hearty with big chunks of chicken!

Season chicken on both sides with salt and pepper. Heat the oil in a stock pot over medium high heat and sear the chicken on both sides. Set aside, it doesn’t have to be cooked through.

CopyCat Chili's Chicken Enchilada Soup, thick and hearty with big chunks of chicken!

Add garlic to the pot and let saute until aromatic, about 20 seconds. Add in the 2 quarts of the chicken stock and put the chicken back in the pot. Cover and let simmer for about 30 minutes or until the chicken is cooked through to 165 degrees. Take the chicken out of the pot.
Mix the masa harina a little at a time with the remaining stock and add to the pot with the rest of the ingredients except for the chicken and garnishes.

CopyCat Chili's Chicken Enchilada Soup, thick and hearty with big chunks of chicken!

Slice the chicken and add to the pot, bring to a simmer and let cook for about 30 minutes or until thickened. Stirring occasionally to make sure the bottom doesn’t burn, make sure to scrap the bottom of the pan.

CopyCat Chili's Chicken Enchilada Soup, thick and hearty with big chunks of chicken!

Serve with garnishes and enjoy!

Yummm, this is really easy to throw together too. And, relatively fast so that’s another win win! Please make this one, you won’t regret it!

CopyCat Chili's Chicken Enchilada Soup, thick and hearty with big chunks of chicken!

Yummah! Let me know how it comes out, ;)

Dana's-SignatureDon’t forget to check out Parrish’s weekly CopyCat series post by clicking on the image below:

Hot_Fudge_Brownie_Cheesecake

Past CopyCat series recipes, click on the links below the image!

CopyCat Meximelts | Sweet Ginger Soy Ribs {CopyCat Chinese Take Out}

Copycat Chick-fil-a Nuggets | CopyCat Cracker Barrel Grilled Chicken Tenderloins

Need even more yummy inspiration? Follow my food board on Pinterest!




I participate in these linky parties, Savvy Southern Style, Coastal Charm and Orj Junkie.

I participate in these linky parties and Orj Junkie.

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18 thoughts on “CopyCat Chili’s Chicken Enchilada Soup

    • They most likely will have it in the Hispanic food aisle. If not, you could take some soft corn tortillas, rip them up, let them boil in the stock by themselves until they are tender, then using an immersion blender puree the mixture. But, I doubt you will have to go through all that trouble!

  1. Sounds like a thick and filling soup! Love making my own version of things – sometimes it’s just a lot easier than going out. :) Why don’t you stop on by and share this with us on Five Friday Finds? :)

  2. YUM!! This looks amazing! I have never used maseca or masa harina. I’ll have to look for it at our store. Thanks for sharing at The Mommy Club Link Party.

  3. I’m not sure I’ve ever had their soup, but it sounds absolutely amazing! I remember when most restaurants had a “soup of the day”, now it seems most are served all the time. Thanks for sharing on Foodie Friday

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