This Chicken Enchilada Soup recipe is filled with tender chicken, green chiles, black beans and sweet corn in a boldly flavored cheesy and creamy broth. Made with simple ingredients, and packed with traditional Tex-Mex flavors, this easy enchilada soup recipe comes together in 30 minutes.
Creamy Chicken Enchilada Soup
Enjoy the delicious flavor of a big bowl of steaming Chicken Enchilada Soup at home with this Chili’s copycat recipe.
The ultra cheesy and delightfully creamy soup has been one of the restaurant’s most popular menu items and a family favorite. Sadly, we recently found out that Chili’s has discontinued their chicken enchilada soup, taking it off it’s menu.
Learning that our favorite soup at Chili’s was gone was a low blow, but it was also an opportunity to make a copycat version as good, if not better, than the original.
Flavor Profile:
Creamy, indulgently rich and slightly spicy chicken enchilada soup is filled with tender chicken, black beans and sweet corn. This thick and cheesy Tex-Mex style-soup is boldly flavored and served with your favorite toppings!
Why You’ll Love This Chicken Enchilada Soup Recipe?
- Better than Chili’s: Yes! A bold claim. This cheesy chicken enchilada soup recipe tastes exactly like Chili’s but is made fresh, from scratch, in small batches at home. That means the soup doesn’t come from a central location to be reheated at the restaurant.
- Quick: 30 minutes from start to finish!
- One Pot Meal: A filling one-pot meal means less clean up!
What Is Enchilada Soup Made Of?
This section reviews the best ingredients and substitutions for this enchilada soup recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Chicken: You have a few options to choose from. Boneless and skinless chicken thighs and boneless skinless chicken breasts are both excellent options. For convenience, you can make this soup with cooked rotisserie chicken or leftover chicken from a previous meal.
- Enchilada Sauce: I get red enchilada sauce at the grocery store. Check the labels for heat levels. Although I love spicy foods, I think the “hot” version is way too spicy for this soup. I prefer mild or medium enchilada sauce which pack a lot of flavor with just enough kick!
- Black Beans: I use canned black beans which add texture and color. Other type of cooked/canned beans like pinto beans or white beans can be used as well. Don’t add dried beans to the soup. Dried beans require longer cooking time.
- Broth: I use chicken broth. Homemade chicken stock is always best, but the convenience of store-bought broth can’t be beat!
- Cream Cheese: Just like in this white chicken chili recipe, cream cheese adds flavor and gives the soup the most luscious texture. I use full-fat cream cheese which has the richness that fat-free cheese doesn’t have. Removing the cream cheese from the fridge about 45 minutes before adding it to the soup allows the cream cheese to soften and melt better into the hot soup. Don’t use cream cheese spreads.
- Masa Harina: This is the same corn flour used to make tamales and corn tortillas. Masa harina serves as a soup thickener and gives the soup its distinct flavor.
- Cheese: Chili’s version of this soup uses processed cheese which melts beautifully and way better than real cheese. That said, my version is made with cheddar cheese which I always have at home. Freshly grated cheese melts better than pre-shredded cheese which has anti-caking agents that keep the cheese from clumping up. I’m no one to judge as I’m a big fan of convenience and melt-ability (is that a word?) Use what’s best for you and what makes you happy.
- Green Chiles: For convenience, use canned green chiles. Roasted poblanos or hatch chiles can be used as well.
- Tomatoes: I added fire-roasted tomatoes because they have a wonderful charred taste; however, regular diced tomatoes tomatoes can be used. Crushed tomatoes are also an option.
- Spices: Chili powder, ground cumin, paprika.
How to Make Chicken Enchilada Soup?
In this section we share step by step photos, cooking methods, techniques and an overview of how to make this easy soup recipe on the stove top. For detailed instructions, temperatures and timing, check the recipe card below.
- In a large pot or Dutch oven, heat the olive oil over medium high heat. Sauté the onions until they become translucent. Stir in garlic and cook until aromatic.
- Sprinkle the masa harina over the vegetables and cook for about 1 minute. To prevent lumps, stirring constantly, gradually and slowly add some of broth.
- Stir in the green chiles, tomatoes, spices and seasonings, enchilada sauce and the remaining chicken broth.
- Add the raw chicken (or the cooked rotisserie chicken), black beans and sweet corn. Bring to a gentle boil and simmer on low heat uncovered, stirring occasionally until the chicken is fully cooked.
- Transfer the cooked chicken to a plate. Shred the chicken with two forks and then return it to the pot. Mix to combine.
- Add the softened cream cheese and stir until melted. Remove the pot from the heat and stir in the shredded cheese. Mix until the cheese has melted.
- Season to taste and serve immediately with your favorite toppings.
Tasty Soup Toppings:
This creamy chicken enchilada soup recipe is deliciously decadent without any toppings; however, I’m all about the toppings. Here are a few ideas:
- Dollop of sour cream
- Tortilla strips or tortilla chips
- Chopped green onion
- Chopped fresh cilantro
- Chopped red onion
- Extra cheddar cheese
What’s Masa Harina?
Masa harina is a soft flour made from ground dried corn that has been cooked and soaked in a diluted solution of “limewater” (calcium hydroxide). This alkaline solution is what gives masa its distinct light-sour flavor. Masa harina (harina means flour) is the main ingredient in corn tortillas and tamales.
For soups, you can substitute masa harina with corn tortillas. You can break down the corn tortillas in a food processor or you can simply chop them finely like in this delicious Chicken Tortilla Soup Recipe and add them to the soup as a thickener. Allow the soup to simmer so the corn tortillas can breakdown into the soup.
Instead of sprinkling the masa harina directly into the soup, I make a masa slurry by combining masa with water. By adding the slurry, you prevent any dry flour lumps from forming.
How Do You Thicken Enchilada Soup?
Chicken Enchilada soup uses a slurry made with masa harina and water as a thickener. Masa harina, the main ingredient in corn tortillas and tamales thickens the soup while adding a very distinct flavor to the soup.
Can I Make Chicken Enchilada Soup in the Slow Cooker?
Yes, you can make chicken enchilada soup in the crockpot. Sauté the onions and garlic and sprinkle the masa harina. Slowly and gradually, whisk in a cup of broth and then transfer the mixture to the slow cooker. Add the rest of the ingredients (except the cheese) into the slow cooker and cook on low for 6 hours. Remove the chicken and shred with two forks. Add the cream cheese and cheddar cheese and stir to combine. Return the chicken to the pot and serve.
What’s the Difference Between Chicken Enchilada Soup and Chicken Tortilla Soup?
Although both soups are very similar, the main difference is that chicken enchilada soup is made with red enchilada sauce while chicken tortilla soup is made with just tomatoes. Enchilada soup is also a lot thicker than tortilla soup because it’s made with shredded cheese and cream cheese.
Storage, Freezing and Reheating
- Storage: After cooling completely, store leftover soup in an airtight container in the refrigerator for 1-2 days.
- Freezing: I don’t recommend freezing this soup after the cream cheese and shredded cheese have been added.
- Reheating: I recommend reheating the soup on the stove top over low heat, stirring as needed.
Enchilada Soup Tips For Success
- Masa harina gives this soup its distinct taste. The only other option that can deliver similar flavor is finely chopped corn tortillas. Since you cannot use them to make a roux, they can be added at the same time you add the chicken. The soup will be similar in taste but won’t have the same thick creamy texture.
- You can find masa harina in the baking and/or ethnic-Mexican aisle of any grocery store.
- Bone in chicken can be used. Simply adjust the cooking time as needed.
Recipe inspired by the incredibly delicious and now discontinued chicken enchilada soup from Chili’s Restaurant.
Chicken Enchilada Soup (Chili’s Restaurant Copycat Recipe)
Ingredients
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1/2 cup masa harina
- 6 cups chicken broth divided
- 1 4-ounces can green chiles
- 1 15-ounces can fire roasted tomatoes with their juices (or diced tomatoes)
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1 cup red enchilada sauce I use mild
- 1 pound boneless and skinless chicken breasts or thighs
- 1 15-ounces can black beans, rinsed and drained
- 12 ounces frozen corn
- 4 ounces cream cheese cut into small cubes and softened
- 2 cups cheddar cheese shredded, plus more for serving
Toppings (optional):
- Shredded cheese tortilla chips, chopped onions, sour cream, chopped cilantro, lime wedges, sliced or chopped avocado.
Instructions
- In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the onions and sauté, stirring occasionally for about 4 minutes, or until the onions become translucent. Add the garlic and sauté, stirring frequently, for about 30 seconds or until aromatic.
- Just like when making a regular roux, sprinkle the masa harina over the softened onions and garlic and cook for about 1 minute, stirring constantly. Gradually and slowly, add about 1 cup of broth while stirring constantly.
- Next, stir in the green chiles, fire roasted tomatoes, ground cumin, chili powder, paprika, salt, enchilada sauce and the remaining chicken broth.
- Add the chicken, black beans and corn and stir to combine. Bring to a gentle boil and then lower the heat. Simmer, uncovered, stirring occasionally for 10 to 12 minutes or until the chicken is fully cooked.
- Remove the cooked chicken from the pot and onto a plate. Shred the chicken with two forks and then return it to the pot. Mix to combine.
- Add the softened cream cheese and stir until melted. Remove the pot from the heat and stir in the shredded cheese. Miix until the cheese has melted.
- Season to taste and serve immediately with your favorite toppings.
Recipe Notes
- Masa harina gives this soup its distinct taste. The only other option that can deliver similar flavor is finely chopped corn tortillas. Since you cannot use them to make a roux, they can be added at the same time you add the chicken. The soup will be similar in taste but won’t have the same thick creamy texture.
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