Chili's Chicken Enchilada Soup Recipe

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Chili's Chicken Enchilada Soup

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I love this soup from Chili's. This is the only thing that I will order when we go there. I found this recipe online years ago and have been making it ever since. I will say that I take some of the left over soup (if any is left) and will make either burritos or flour tortilla enchiladas and pour this over the top and bake. So Yummy good even on a not so cold night.

★★★★★ 2 votes
15 Min
1 Hr 30 Min
Stove Top


1 Tbsp
vegetable oil
1 lb
cooked chicken breast filets
1/2 c
onion (diced)
1 clove
garlic minced
4 c
chicken broth
1 c
masa harina
3 c
1 c
enchilada sauce
1 lb
velveta cheese (cubed)
1 tsp
1 tsp
chili powder
1/2 tsp


1Heat oil in large pot, add onions and garlic. Saute for 2 minutes. Add chicken broth. Combine masa with 2 cups of water and mix well. Add mixture to onion mixture and add remaining water, enchilada sauce, velveta cheese and spices. Bring to boil.
2Shred chicken to bite size pieces (I always add more then 1 lb of chicken since I love chicken) and add to the pot. reduce heat and simmer for 30 to 40 minutes or until thick.
3Serve and top with either or shredded cheese, crumbled tortilla strips, sour cream or Pico de Gallo

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Mexican