Cheesy Chicken Enchilada Soup (Chili's)

Hope Vaillancourt


This is by far one of our favorites! If you have ever been to Chili's and have found yourself addicted to this soup then you will love this copycat recipe! Loaded with cheese, chicken and mexican spices this soup is PERFECT on a cold rainy/ snowy day. Mmmmm Mmmmm! Enjoy!

★★★★★ 7 votes
15 Min
35 Min


1/2 c
vegetable oil
1/4 c
chicken bouillon powder
3 c
yellow onions, diced
2 tsp
ground cumin
2 tsp
chili powder
2 tsp
granulated garlic
1/2 tsp
cayenne pepper
2 c
masa harina
4 qt
2 c
canned crushed tomatoes
1 can(s)
(30 ounces) enchilada sauce (use macayo's brand for the best flavor)
8 oz
velveeta cheese, cubed
3 lb
cooked chicken breast, shredded


1 c
cheddar cheese, shredded
4 c
tortilla chips, crushed
1 c
pico de gallo


1In large pot, place oil, chicken base, onion and spices.
2Sauté until onions are soft and clear, about 5 minutes.
3In another container, combine Masa Harina with 1 quart water.
4Stir until all lumps dissolve.
5Add to sautéed onions and bring to boil.
6Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly.
This will eliminate any raw taste from Masa Harina.
7Add remaining 3 quarts water to pot.
8Add tomatoes and enchilada sauce; let mixture return to boil stirring occasionally.
9Add cheese to soup.
10Cook stirring occasionally, until cheese melts.
11Add chicken; heat through and serve. Garnish with shredded cheddar cheese, crumbled tortilla chips, and pico de gallo.

About Cheesy Chicken Enchilada Soup (Chili's)