This Chili’s inspired one pot chicken enchilada soup is cozy and flavorful! Loaded with seasoned shredded chicken, tomatoes, green chilis, enchilada sauce, cream cheese and more. Inspired by the chicken enchilada soup at Chili’s, this homemade version is rich and creamy without the addition of masa harina!
Chicken is seasoned with cumin, paprika, chili powder, and garlic powder adding the perfect bit of spice. The rich broth turns creamy with the addition of cream cheese and shredded cheese. Topped with crunchy tortilla chips, avocado, and fresh cilantro for even more flavor!
If you’re a fan of this soup you may also like this Panera Bread Chicken Tortilla Soup or Slow Cooker Creamy Chicken Enchilada Soup!
Highlights Of The Copycat Soup
- One-pot recipe: this makes clean up a breeze since you only need to dirty the one pan! Cook the chicken directly in the pan and allow it to finish cooking in the broth. I even serve my soup directly out of the pot, family style at the table!
- Inspired by the restaurant version: this soup is inspired by Chili’s classic chicken enchilada soup which is traditionally thickened with masa harina (corn flour). My version does not call for corn flour or any thickener, it is thickened by simmering and by the addition of cream cheese and shredded cheese.
- Great topping ideas: a major reason to love this soup is for all the topping options! Think crushed tortilla chips, avocado, chopped cilantro, diced jalapenos, shredded cheese, Greek yogurt or sour cream, or green onions! Or enjoy this soup as is!
- Family favorite: kids and adults will love this soup, it can be made more or less spicy and it is loaded with protein from the shredded chicken to keep you full for hours. Serve family style and let everyone add their own toppings.
Add in black beans or pinto beans to add more protein and make this a more hearty soup. Copycat Chili’s enchilada chicken soup is a great recipe for cool winter nights
Ingredient List & Ingredient Notes
- Seasonings: a medley of spices like kosher salt, pepper, ground cumin, chili powder, paprika, and garlic powder are all used to give this soup lots of flavor. Add red pepper flakes or cayenne pepper to increase the spice level of your chicken enchilada soup.
- Chicken: use boneless skinless chicken thighs, boneless skinless chicken breasts, chicken tenders, leftover roasted chicken or leftover shredded rotisserie chicken for this recipe.
- Olive oil: extra virgin olive oil, avocado oil, or vegetable oil can all be substitutes. Butter will also work.
- Onion: red onion, white onion, or yellow onions can work in the recipe, omit onion if you prefer.
- Green chiles: canned diced green chiles are a quick short cut ingredients that add a bit of heat and flavor to this soup!
- Fire roasted diced tomatoes: canned tomatoes are a easy short cut that add a lot of flavor, regular petite diced tomatoes will work as well but I like the extra flavor from the fire roasted ones.
- Red enchilada sauce: use canned or homemade enchilada sauce.
- Chicken stock: any broth or stock of choice can used. Beef broth, vegetable broth, or use homemade stock or bone broth.
- Cream cheese: full fat, low fat, or no fat cream cheese will all work in this recipe but full fat adds the best texture and flavor. Allow cream cheese to come to room temperature so it melts into the soup easier.
- Shredded cheese: cheddar cheese, Colby jack cheese, Monterey jack cheese, or pepper jack cheese will work. Use store-bought shredded cheese or shred your own.
- Toppings: sliced avocado, tortilla strips, green onion, cilantro, jalapenos, extra cheese, or tortilla chips make great toppings. Lime wedges can be served with the soup to add extra flavor.
How to make the Chili’s Inspired Enchilada Soup
Let’s talk a little about how to make this Chili’s chicken enchilada soup (The printable instructions are in the recipe card below.)
Quick overview:
- Open canned goods, don’t drain liquid.
- Dice onion and season chicken.
- Sear chicken until golden brown on both sides.
- Add in canned goods and stock. Simmer to cook chicken.
- Remove chicken and shred, add back into the pot.
- Melt in cream cheese and shredded cheese.
- Enjoy immediately with toppings.
- Firstly, start by prepping all ingredients. Open canned goods, don’t drain tomatoes or green chiles. Combine seasoning mixture and season both sides of the chicken. Heat olive oil in a large Dutch oven and sear chicken on both sides until golden brown.
- Secondly, scoot chicken to the side and add in the diced onion. Sauté for 1-2 minutes until tender.
3. Thirdly, add in the chiles, diced tomatoes, enchilada sauce, and stock. Stir to combine. Cover and simmer over medium for 20-25 minutes.
4. Fourthly, remove chicken breasts and shred with two forks. Return to the pot. Stir in softened cream cheese and shredded cheese. Heat until melted completely.
5. Lastly, serve immediately topped with your favorite toppings! See recipe card for additional notes.
More Comforting Soup Recipes
- Roasted Red Pepper & Tomato Soup – great for fresh end-of-summer produce.
- One-Pot Lasagna Soup – loaded with lasagna noodles, spicy sausage, and tomatoes!
- Instant Pot Beer Cheese Soup Recipe with Cauliflower – a rich and creamy soup.
- Instant Pot Turkey and Bean Chili Recipe – a warm and comforting chili recipe.
- The Best Instant Pot Chicken Gnocchi Soup Recipe – similar to Olive Garden’s gnocchi soup!
- Slow Cooker Lemon Chicken Orzo Soup – a simple, hearty slow cooker soup.
Cooking Tip
This is a thick soup, so don’t be alarmed while cooking. If you prefer your soup a little bit thinner, you can thin with extra stock or a splash of heavy cream.
Tools I Use For The Soup
- Le Creuset 5 1/2-Qt. Dutch Oven – enamel cast iron is great for even heat and this pot is large enough so nothing boils over. My go to pot for soups, stews, chilis, roasts, and more! I have had my collection of Le Creuset for years and it is still in great condition!
- Wooden Spoons – perfect for sautéing and mixing, and great for not scratching your pans. Remember to deep clean your wooden utensils once a month!
- Pairing knife: I love these boxwood kitchen knives by Pallares Solsona, the carbon steel stays sharp for a while and I just love the look and design.
Recipe FAQs
What is Chili’s Chicken Enchilada Soup made of?
The traditional Chili’s chicken enchilada soup recipe contains seasoned chicken, green chiles, masa harina (corn flour) for thickening, crushed tomatoes, cheese, and chicken broth.
Do you have to use Masa Harina in your chicken enchilada soup?
No. You do not have to add masa harina, which is corn flour. The traditional recipe uses corn flour (masa harina) as a thickening agent but it is not necessary. In this recipe, the soup is thickening by simmer on medium for 20-25 minutes and with the addition of cream cheese and shredded cheese!
How do you store leftover enchilada soup?
Leftover enchilada soup can be cooled completely and transferred to an air tight container. Store in the refrigerator for 3-4 days.
What is the best way to reheat leftover chicken enchilada soup?
My personal favorite way to reheat this soup is on the stovetop, add soup to a small stockpot and heat over medium, stirring often until warmed through. If the soups gets too thick, thin with a bit of milk, cream, or stock. Or heat soup in the microwave.
More Copycat Restaurant Recipes:
Like to stay in and make your favorite restaurant dishes at home, try these copycat recipes bring the restaurant to your own kitchen for a fraction of the price!
- Panera Bread Chicken Tortilla Soup – similar flavors to this enchilada soup!
- The Cheesecake Factory White Chicken Chili Recipe – another cozy favorite for fall!
- Easy Copycat Panda Express Teriyaki Chicken Recipe – a fan favorite copycat recipe.
- Copycat Panera Mexican Style Street Corn Chowder – perfect for fresh sweet corn.
Chili’s Inspired One Pot Chicken Enchilada Soup (no Masa Harina)
Equipment
Ingredients
- 1 tsp Ground cumin
- 1/2 tsp Chili powder
- 1 tsp Garlic powder
- 1 tsp Paprika
- 1 tsp Kosher salt
- Fresh cracked black pepper
- 2 medium Boneless, skinless chicken breast
- 3 tbsp Olive oil
- 1 medium Yellow onion, finely diced
- 1 4 oz. Can, diced green chilis with juice
- 1 14.5 oz. Can, fire roasted diced tomatoes with juice
- 1 10 oz. Can red enchilada sauce
- 32 oz. Chicken stock
- 6 oz. Cream cheese, softened
- 1 cup Shredded cheddar cheese
- Avocado, cilantro, green onions, and cheese for garnish
Instructions
- In a small bowl combine the cumin, chili powder, garlic powder, paprika, salt, and pepper. Mix to combine. Coat the chicken breasts in the seasoning mixture and set aside.
- In a large Dutch oven, heat olive oil over medium-high heat. Once warm, add in the seasoned chicken. Sauté for 2-3 minutes per side top get a slight sear on the chicken. Push chicken to the side and add in the diced onion. Sauté for 1-2 minutes until onions begin to soften.
- Add in the green chiles, canned tomatoes, enchilada sauce, and stock. Stir to combine and cover. Let simmer over medium heat for 20-25 minutes, stirring often.
- After 20 minutes, remove the chicken from the pot and shred using two forks. Return chicken to the pot along with the cream cheese and cheddar cheese. Reduce heat to low and stir until cheese is melted completely.
- Serve immediately with desired toppings and enjoy! Leftover soup can be cooled and store in an airtight container for 3-4 days.
Notes
Nutrition
Did you make this recipe?
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Easy to make and terrific flavor!
Hi Ann, thanks for trying! Glad you enjoyed.