There’s something special about a meal that warms you from the inside out — the kind that feels like comfort in a bowl. Chili’s Chicken Enchilada Soup does exactly that. With its creamy texture, bold southwest spices, and shredded chicken swimming in a rich, cheesy base, this soup has become one of the most-loved items on the Chili’s menu.
Now, you can recreate that same restaurant magic right at home — with ingredients you already have in your kitchen. It’s rich, hearty, and satisfying, perfect for those days when you want something cozy and full of flavor without spending hours cooking. If you love creamy, comforting soups, you’ll also enjoy my Loaded Baked Potato Soup — another easy dinner that warms you from the inside out.
Why You’ll Love This Chili’s Chicken Enchilada Soup Recipe
This homemade version of Chili’s Chicken Enchilada Soup checks all the boxes for an easy, crowd-pleasing dinner.
- Restaurant-level flavor: The combination of enchilada sauce, cheese, and chicken creates that signature Chili ’s-style richness.
- Creamy and hearty: The soup’s base is smooth and velvety, thickened perfectly with masa harina for that authentic Tex-Mex texture.
- Simple ingredients: Everything comes together with pantry staples — no fancy tools or skills required.
- Meal prep friendly: It stores well and even tastes better the next day.
Whether you’re cooking for your family, planning a weeknight dinner, or just craving something cozy, this recipe delivers the comfort you need.
What Makes Chili’s Chicken Enchilada Soup So Good
The Secret Ingredient: Masa Harina
If you’ve ever wondered what makes Chili’s version so thick and flavorful, the secret is masa harina — a finely ground corn flour used in tortillas and tamales. It adds a mild corn flavor and a silky consistency that sets this soup apart from regular chicken soups.
Layers of Tex-Mex Flavor
Each spoonful brings together smoky, spicy, and cheesy elements in perfect harmony. You get the richness of the enchilada sauce, the creaminess of melted cheese, and the gentle heat from cumin and chili powder.
It’s comfort food with a little bit of spice — bold but not overpowering.
Ingredients You’ll Need
Here’s what you’ll need to make your own Chili’s Chicken Enchilada Soup at home:
Base
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup masa harina (or all-purpose flour if unavailable)
- 4 cups chicken broth
- 1 can (10 oz) red enchilada sauce
- 1 cup milk or half-and-half
Chicken & Seasoning
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Creamy Finish
- 1 ½ cups shredded cheddar cheese
- ¼ cup sour cream (optional for extra creaminess)
Toppings (Optional but Delicious)
- Tortilla strips
- Diced avocado
- Fresh cilantro
- Lime wedges
- Extra cheese
Pro Tip: Don’t skip toasting the masa harina — it enhances the corn aroma and gives your soup a deep, authentic Chili’s-style flavor.
How to Make Chili’s Chicken Enchilada Soup
You don’t need to be an expert cook to make this — just follow these easy steps, and you’ll have a steaming bowl of delicious soup in under 40 minutes.
Step 1: Sauté the Aromatics
Begin by heating olive oil or butter in a large pot. Add diced onions and minced garlic, cooking until they’re soft and fragrant. This forms the base of your soup’s flavor.
Step 2: Toast the Masa Harina
Sprinkle the masa harina over the onions and stir constantly for 1–2 minutes. This step helps thicken the soup and adds that unique corn undertone that Chili’s is known for.
Step 3: Add Broth and Sauce
Gradually pour in the chicken broth while whisking to avoid lumps. Add the red enchilada sauce, cumin, chili powder, and smoked paprika. Stir well and let it simmer gently for about 10 minutes.
Step 4: Add Chicken and Cheese
Stir in the shredded chicken and reduce the heat. Slowly add shredded cheese and stir until melted and smooth. The mixture will become rich and velvety.
Step 5: Adjust and Serve
Taste the soup and adjust with salt or pepper as needed. Serve warm with your favorite toppings like tortilla strips, avocado, or a squeeze of lime.
Tips for the Perfect Chicken Enchilada Soup
Getting that restaurant-quality texture and flavor is all about the little details:
- Don’t skip the masa harina: It’s what gives the soup its Chili’s-style consistency and flavor.
- Use rotisserie chicken: It adds depth and saves time.
- Shred cheese from a block: Pre-shredded cheese doesn’t melt as smoothly.
- Add milk at the end: Adding it too early can cause the soup to separate.
- Let it rest before serving: A few minutes off the heat allows the flavors to blend beautifully.
Tasty Variations You Can Try
You can easily customize this soup to fit your preferences:
- Spicy version: Add diced jalapeños or a pinch of cayenne for extra heat. If you’re craving something with even bolder Southern spice, try my Cajun Chicken and Sausage Gumbo — it’s packed with smoky flavor and a satisfying kick.
- Creamier version: Mix in a tablespoon of cream cheese for extra richness.
- Low-carb version: Skip the masa harina and use heavy cream instead for a thinner, keto-friendly soup.
- Vegetarian version: Use vegetable broth and substitute the chicken with beans, corn, or tofu.
No matter how you tweak it, the base flavors remain warm, hearty, and irresistible.
What to Serve with Chili’s Chicken Enchilada Soup
This soup stands perfectly on its own, but if you want to round out your meal, here are a few tasty sides:
- Warm cornbread or cheesy quesadillas
- Fresh green salad with lime vinaigrette
- Mexican rice or cilantro-lime rice
- Chips and salsa or guacamole on the side
- For another Mexican-inspired comfort dish, don’t miss my Mexican Street Corn Soup — it’s creamy, zesty, and pairs perfectly with this enchilada soup for a Tex-Mex feast.
Pair it with a refreshing glass of iced tea or sparkling lime water to balance the bold flavors.
Storage and Reheating Tips
This soup develops even richer flavor the next day as it sits.
- To store: Keep in an airtight container in the refrigerator for up to 4 days.
- To freeze: Store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
- To reheat: Warm gently on the stovetop or in the microwave with a splash of milk or broth to restore creaminess.
Avoid boiling it once reheated to prevent the cheese from separating.
If you enjoy rich and velvety soups like this one, my Marry Me Chicken Soup is another reader favorite that delivers a creamy, flavorful experience in every bite.
FAQs
Can I use canned chicken?
Yes, but fresh or rotisserie chicken gives the best texture and flavor.
What’s the best substitute for masa harina?
If you can’t find masa harina, all-purpose flour works, though the soup won’t have the same corn flavor.
Can I make this in a slow cooker?
Absolutely. Combine all ingredients (except cheese and milk) and cook on low for 4–5 hours. Stir in the cheese and milk just before serving.
Can I make it dairy-free?
Yes, swap the cheese for dairy-free alternatives and use coconut milk instead of dairy.
What toppings go best with it?
Tortilla strips, avocado, shredded cheese, cilantro, and lime wedges make the perfect finishing touch.
A Bowl of Comfort You’ll Crave Again and Again
There’s something undeniably comforting about a homemade bowl of Chili’s Chicken Enchilada Soup — it’s creamy, flavorful, and filled with all the Tex-Mex goodness you love. Each bite brings warmth, richness, and that nostalgic restaurant taste, but made even better in your own kitchen.
So, the next time you’re craving something cozy, skip the takeout. Grab your ingredients, simmer up a pot, and fill your home with the irresistible aroma of this creamy enchilada soup.
Chili’s Chicken Enchilada Soup
Ingredients
For the Base
- 2 tbsp olive oil or butter
- 1 small onion finely diced
- 2 garlic cloves minced
- ¼ cup masa harina or all-purpose flour for thickening
- 4 cups chicken broth
- 1 can red enchilada sauce 10 oz
- 1 cup milk or half-and-half
For the Chicken & Seasoning
- 2 cups cooked shredded chicken rotisserie recommended
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt and pepper to taste
For the Creamy Finish
- 1 ½ cups shredded cheddar cheese
- ¼ cup sour cream optional for extra creaminess
Toppings (Optional)
- Tortilla strips
- Diced avocado
- Fresh cilantro
- Lime wedges
- Extra shredded cheese
Instructions
Sauté the Aromatics:
- Heat olive oil or butter in a large pot over medium heat. Add diced onion and minced garlic, cooking until fragrant and translucent (about 3–4 minutes).
Toast the Masa Harina:
- Sprinkle masa harina into the pot and stir constantly for 1–2 minutes. This creates the base that gives the soup its signature Chili’s-style texture and flavor.
Build the Broth:
- Gradually whisk in chicken broth and enchilada sauce. Stir well to remove any lumps. Add cumin, chili powder, smoked paprika, salt, and pepper. Simmer gently for 10 minutes to thicken.
Add Chicken and Cheese:
- Stir in the shredded chicken and reduce heat to low. Slowly add the shredded cheese, stirring until completely melted and smooth.
Finish and Serve:
- Add milk and stir until creamy. Remove from heat and let the soup rest for 5 minutes before serving.
- Top with tortilla strips, avocado, cilantro, lime, and extra cheese if desired.
Notes
- Use masa harina instead of regular flour for authentic Chili’s flavor and texture.
- Always add milk at the end to keep the soup creamy and prevent curdling.
- For extra flavor, use rotisserie chicken — it adds depth and saves time.
- Top with fresh lime juice for a bright finish.
