30-Minute Chili’s Copycat Chicken Enchilada Soup
This 30-minute copycat soup nails the creamy, cheesy flavor of Chili’s chicken enchilada soup without leaving home. It is built on masa harina, green chiles, and plenty of melty cheese, so every spoonful tastes exactly like the restaurant version you crave.
It happens fast enough for a weeknight, and it reheats beautifully the next day. You can have a big, steaming bowl on the table about half an hour after you start chopping an onion.
Why This Copycat Soup Works
I keep coming back to this version because it gets the texture right. The masa harina gives the broth a subtle corn flavor and enough body to hold the cheese and cream without turning floury or chalky, the way some thickened soups do.
The cheese melts into the soup just before serving, so it stays silky instead of breaking. Using rotisserie chicken shaves off the longest part, but the soup still tastes deeply savory from cumin, chili powder, and a whole can of green chiles.
Ingredients
- 2 tbsp vegetable oil: any neutral oil works here
- 1 medium onion, diced: about 1 cup
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced: leave the seeds in if you want more heat
- 1 (15 oz) can diced tomatoes, undrained: fire-roasted tomatoes add a nice smoky note
- 1 (4 oz) can diced green chiles
- 4 cups low-sodium chicken broth
- 1/3 cup masa harina: this is the key thickener; do not substitute cornmeal without adjusting
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp salt, plus more to taste
- ½ tsp dried oregano
- 3 cups shredded cooked chicken: from 1 rotisserie chicken
- 1 cup heavy cream: half-and-half works for a lighter soup
- 2 cups shredded Mexican blend cheese: a mix of cheddar and Monterey Jack is a good swap
- Toppings: tortilla strips, sour cream, chopped cilantro, diced avocado, or extra cheese
Variations / Substitutions
- Protein swap: shredded cooked turkey or quickly sautéed ground chicken both work well
- Cheese swap: use pepper Jack for a spicier kick
- Heat level: omit the jalapeño for a mild soup, or stir in a spoonful of diced chipotles in adobo
- Dairy-free: replace heavy cream with canned full-fat coconut milk and use a dairy-free cheese shred that melts smoothly
- No masa harina?: see the FAQ for two common pantry stand-ins
For another comforting soup, try our Chicken Tortilla Soup.
How to Make Chili’s Copycat Chicken Enchilada Soup
Step 1: Sauté the Vegetables
Heat the 2 tbsp oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook, stirring once or twice, until softened and translucent, about 4 to 5 minutes. Stir in the minced garlic and jalapeño and cook 1 minute more, just until the garlic smells fragrant.
The onions will turn glossy and the sharp raw smell will mellow into a warm, savory aroma. Do not rush this part; getting the onion soft before adding liquid sets the savory foundation.
Step 2: Stir in the Masa and Spices
Pour in the can of diced tomatoes with their juices and the can of green chiles, then add the 4 cups chicken broth. In a small bowl, whisk the ⅓ cup masa harina with about ½ cup of the broth from the pot until smooth, then pour the slurry back into the pot along with the chili powder, cumin, salt, and oregano. Stir well to combine.
Bring the soup to a gentle simmer and let it cook for 10 minutes, stirring occasionally. The broth will deepen to a brick-red color and thicken noticeably as the masa works its magic.
Step 3: Shred and Add the Chicken
While the soup simmers, pull the meat from a rotisserie chicken, discarding the skin and bones. Using two forks, shred the meat into bite-sized pieces until you have about 3 cups. This usually takes about 5 minutes.
Add the shredded chicken directly to the pot and stir it in. The warm broth will soak into the meat right away, so you get that enchilada flavor in every bite.
Step 4: Melt in the Cheese and Cream
Reduce the heat to low. Pour in the 1 cup heavy cream and add the 2 cups shredded cheese. Stir gently and frequently until the cheese melts completely and the soup turns velvety and pale orange, about 5 minutes.
Keep the heat low here; boiling after the dairy goes in can cause the cheese to separate and turn the texture grainy. Taste and add more salt if needed.
Step 5: Ladle and Top the Soup
Ladle the hot soup into bowls and finish with a handful of crispy tortilla strips, a dollop of sour cream, and a scatter of fresh cilantro. Serve right away while it is steaming and the toppings have not yet sunk in.
Tips for the Best Chicken Enchilada Soup
- Use rotisserie chicken: when you need dinner on the table fast. If you have time, poaching 1 lb of boneless, skinless chicken breasts directly in the simmering broth works too; remove, shred, and return to the pot.
- Char the jalapeño: before mincing it for an extra layer of smoky flavor. Hold it with tongs over a gas flame or place under the broiler until the skin blisters, then peel and chop.
- Shred cheese yourself: rather than buying pre-shredded. The anti-caking agents on packaged shreds can keep the soup from becoming as smooth.
- Adjust the thickness: with a splash of broth. The soup will tighten up as it sits; when reheating leftovers, add a little extra broth or water to loosen it back up.
To feed a crowd, scale it up:
| Yield | Chicken (cups) | Broth (cups) | Masa (tbsp) |
|---|---|---|---|
| 6 | 3 | 4 | ⅓ cup (5⅓ tbsp) |
| 12 | 6 | 8 | ⅔ cup (10⅔ tbsp) |
| 18 | 9 | 12 | 1 cup (16 tbsp) |
Storing Leftovers
Refrigerate the soup in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat, stirring often, or in the microwave in short bursts, stirring between intervals.
If you plan to freeze it, leave out the cream and cheese and freeze just the base. Stir in the dairy after thawing and reheating for the best texture.
What to Serve With This Soup
A heap of crunchy tortilla chips on the side gives you something to scoop with and stays crisp longer than strips on top. A simple green salad with a lime vinaigrette cuts through the richness nicely. Warm, slightly sweet cornbread works so well here because the gritty texture and butter soak up the last of the broth.
Frequently Asked Questions
Can I use raw chicken instead of rotisserie?
Yes. Add 1 lb of boneless, skinless chicken breasts or thighs to the pot with the broth and simmer until cooked through, about 12 to 15 minutes, then remove, shred, and return to the soup before adding the cream and cheese.
What can I substitute for masa harina?
Two easy stand-ins: whisk ¼ cup fine cornmeal with the broth to make a slurry, or puree 1 cup of crushed tortilla chips with a little broth and stir that in. Both give you that corn flavor and thickening power.
My soup turned out grainy. What went wrong?
The cheese likely got too hot and separated. Always lower the heat before adding cheese, use freshly shredded cheese, and stir gently so the soup never reaches a boil once the dairy goes in.
Can I make this in a slow cooker?
You can. Sauté the onion, garlic, and jalapeño on the stove, then transfer to the slow cooker with the tomatoes, chiles, broth, masa slurry, spices, and raw chicken. Cook on low for 4 to 6 hours. Shred the chicken, then stir in the cream and cheese on the warm setting until melted.
Is this soup gluten-free?
Masa harina is naturally gluten-free, and most cheeses and broths are too, but double-check your chicken broth and spice labels for any hidden wheat-based additives.
Chili’s Copycat Chicken Enchilada Soup Recipe
Ingredients
Method
- Heat oil in a large pot over medium heat. Cook onion until soft, about 4-5 minutes. Add garlic and jalapeño; cook 1 minute.
- Add tomatoes, green chiles, and broth. Whisk masa with ½ cup broth until smooth, then stir into pot with chili powder, cumin, salt, and oregano. Simmer 10 minutes, stirring occasionally.
- Shred rotisserie chicken into bite-sized pieces to yield about 3 cups. Stir into the soup.
- Reduce heat to low. Add cream and cheese; stir frequently until melted and smooth, about 5 minutes. Do not boil.
- Ladle into bowls and top with tortilla strips, sour cream, and cilantro.
