Chili's Chicken Enchilada Soup Recipe

Dive into a bowl of comforting Chili S Chicken Enchilada Soup! This easy 25-minute recipe combines the best of chili and chicken enchiladas into a creamy, cheesy, and flavorful soup. Made with masa harina (a type of corn flour – easily found in most grocery stores), this recipe is perfect for a weeknight meal and can easily be halved for smaller portions. Get ready for a taste explosion!

Prep Time 10 mins
Cook Time 25 mins
Calories 278 kcal
Protein 49g
Rating 2.9 (12 Reviews)
Chili's Chicken Enchilada Soup 14

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chili's Chicken Enchilada Soup

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How to Make Chili's Chicken Enchilada Soup

  1. Heat 2 tablespoons of oil in a large pot over medium heat. Add 1 diced onion and sauté until softened and translucent, about 5 minutes.
  2. Stir in 2 tablespoons chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, and 1/4 teaspoon cayenne pepper (optional). Cook for 1 minute, stirring constantly.
  3. In a separate bowl, whisk together 1 cup masa harina and 1 quart (4 cups) of water until smooth and lump-free.
  4. Pour the masa harina mixture into the pot with the sautéed onions and spices. Bring to a boil, stirring constantly.
  5. Reduce heat to low and simmer for 2-3 minutes, stirring continuously, to cook out any raw taste of the masa harina.
  6. Add 3 quarts (12 cups) of water, 1 (28 ounce) can of diced tomatoes (undrained), and 1 teaspoon chicken base (or bouillon).
  7. Bring the soup back to a gentle boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
  8. Stir in 2 cups of shredded cheddar cheese and cook until melted and smooth.
  9. Add 2 cups of cooked and shredded chicken. Heat through for another 2-3 minutes.
  10. Serve hot and enjoy! Garnish with your favorite toppings like sour cream, avocado, or cilantro.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

5g

Fat

23g

Carbs

2g