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Our Best Chicken Enchilada Soup Recipe (A Fabulous Chili’s Copycat)

Are you looking for a soup that’s a full-blown meal in itself? One that’s robust, deeply satisfying, and brimming with warm, inviting flavours? If you’ve ever longed for that spicy, cheesy, and utterly delicious bowl of soup from Chili’s, then your search is over. We’re delighted to show you how to capture that restaurant-quality experience in your very own home, and it’s remarkably straightforward.

We have dedicated ourselves to crafting what we consider the definitive Chicken Enchilada Soup Recipe. It beautifully captures every beloved element of the classic dish—the smoky depth of the enchilada sauce, the tender, pull-apart chicken, and that wonderfully creamy cheese finish. This recipe is more than just a set of instructions; it’s the perfect solution for crisp evenings, hectic weeknights, or any time you fancy a comforting culinary hug. Prepare to wow your family and friends with a soup that tastes as if it has been simmering all day, yet comes together in under 45 minutes.

Why You’ll Love This Recipe

• Restaurant Quality at Home: This brilliant #ChilisCopycat recipe brings all the authentic flavour you adore right to your dining table, so you can skip the trip out.
• Incredibly Flavourful: Our special touch is using masa harina, which lends the soup its classic body and a subtle toasted corn flavour, elevating the entire dish. It truly makes all the difference!
• Quick & Easy One-Pot Meal: We understand that life can be hectic. That’s why we’ve designed this meal to come together in one pot in under 45 minutes, ensuring that both preparation and clean-up are effortless.
• Perfect for Meal Prep: This soup develops even more flavour overnight, making it an excellent option for make-ahead lunches for the week.
• Completely Customisable: The real fun of this #SoupRecipe lies in the toppings! You can create a toppings station with tortilla strips, avocado, sour cream, and extra cheese, allowing everyone to craft their own perfect bowl.

Ingredients

For this recipe, we rely on a handful of straightforward, easy-to-find ingredients that work together to build a wonderfully complex and satisfying flavour. Here is everything you will need:

• 1 tbsp olive oil
• 1 large white onion, finely chopped
• 3 cloves garlic, minced
• 500g boneless, skinless chicken breasts
• 1 litre good-quality chicken stock
• 400ml red enchilada sauce (use mild or hot, to your preference)
• 2 tbsp masa harina (corn flour used for tortillas)
• 1 tbsp chilli powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 400g tin of black beans, rinsed and drained
• 300g tin of sweetcorn, drained
• 150g mature cheddar cheese, grated
• Salt and freshly ground black pepper, to taste
• For Garnish (Optional): Tortilla strips, fresh coriander, diced avocado, sour cream, sliced jalapeños, extra cheese.

How to Make the Best Chicken Enchilada Soup

Just follow these simple steps to create a bowl of soup that is truly exceptional. We’ve laid out the process clearly to make it a success for cooks of all levels.

Step 1: Build the Flavour Base

The secret to any memorable soup begins with a strong foundation of flavour. We start by gently sautéing the aromatics to draw out their natural sweetness and depth.

1. Heat the olive oil in a large pot or a Dutch oven set over a medium heat.
2. Once the oil is shimmering, add the chopped onion. Cook for about 5–7 minutes, stirring now and then, until it has softened and turned translucent.
3. Stir in the minced garlic and cook for one more minute until it becomes wonderfully fragrant. Keep a close eye on it to prevent it from browning and turning bitter.

Step 2: Cook the Chicken and Create the Broth

Next, we poach the chicken directly in the broth. This technique keeps the meat incredibly succulent and tender while simultaneously enriching the soup with more flavour.

1. Add the whole chicken breasts to the pot. Pour over the chicken stock and the red enchilada sauce. We find that using a high-quality enchilada sauce yields the best flavour, but for those feeling adventurous, you could make your own with an authentic recipe like this one from Serious Eats.
2. Sprinkle in the chilli powder, cumin, oregano, and smoked paprika. Stir to combine and bring the liquid to a gentle simmer.
3. Lower the heat, cover the pot with a lid, and allow it to simmer for 15–20 minutes, or until the chicken is fully cooked through with no pink remaining.
4. Gently lift the chicken breasts out of the pot and onto a chopping board. Use two forks to shred the meat, then set it aside for a moment.

Step 3: Thicken and Finish the Soup

This is where the real transformation takes place! Using masa harina gives our #ChickenEnchiladaSoup its distinctive texture and authentic corn flavour.

1. In a small bowl, whisk together the masa harina and about 60ml (4 tbsp) of water until you have a smooth paste. This step is crucial for preventing lumps.
2. Gently pour the masa harina slurry into the simmering soup, whisking continuously as you go until it’s smoothly incorporated. Let the soup continue to simmer for 5 more minutes as it thickens to a beautiful, velvety consistency.
3. Add the shredded chicken back into the pot, along with the drained black beans and sweetcorn. Give it a good stir and let it all heat through for a few minutes.
4. Remove the pot from the heat. Gradually add the grated cheddar cheese, stirring until it has melted completely into the soup, making it irresistibly creamy.
5. Have a taste and season with salt and freshly ground black pepper as desired.

Toppings and Serving Suggestions

Think of this chicken enchilada soup as a delicious canvas awaiting your artistic touch. Offering a selection of garnishes transforms the meal into a fun, interactive experience. We suggest setting out little bowls filled with:

• Crunch: Crispy fried tortilla strips or a handful of crushed tortilla chips.
• Creaminess: A spoonful of cool sour cream or Greek yoghurt, alongside some fresh, diced avocado.
• Freshness: A liberal scattering of freshly chopped coriander.

*Heat: Sliced fresh or pickled jalapeños to add an extra fiery kick.

• Cheese: Because there’s no such thing as too much cheese! Add more grated cheddar or some crumbled Cotija.

This soup is certainly hearty enough to be a meal in its own right, but it also pairs beautifully with a crisp green salad or a chunk of crusty bread for dipping. For those who appreciate comforting, home-cooked dishes, we are sure you will also fall in love with our Southwest Chicken Casserole, which features many of the same wonderful flavours.

Storage and Reheating Tips

This soup is an excellent candidate for making in advance. We find the flavours meld together and become even more delicious after a day or so.

• To Store: Let the soup cool down to room temperature before placing it in an airtight container. It can be stored safely in the refrigerator for up to 4 days.
• To Reheat: Warm the soup gently in a saucepan on the hob over a medium-low heat. Stir it from time to time until it is heated all the way through. Try not to let it boil, as this can alter the creamy texture. It will thicken in the fridge, so you may wish to add a splash of chicken stock to loosen it.
• To Freeze: This soup freezes very well for up to 3 months. For the best texture upon reheating, we recommend freezing it before you stir in the cheese. Thaw it overnight in the fridge before reheating on the stovetop.

FAQ

Conclusion: Your New Favourite Soup Awaits

And there we have it—a straightforward yet deeply flavourful chicken enchilada soup that can stand proud against any restaurant’s version. It strikes the perfect balance between comforting, hearty, and exciting, making it a wonderfully dependable meal for any night of the week. This is far more than just a copycat recipe; it is a dish destined to become a firm favourite in your home. For another dish that’s sure to be a hit with the family, don’t miss our Baked Ranch Chicken recipe!

We genuinely hope you enjoy every moment of making and savouring this incredible soup. It is a bowl of pure warmth and comfort, and we are thrilled for you to share it. Did you give it a go? What’s your favourite way to top it? Let us know your thoughts in the comments below—we always appreciate hearing from you!

Recipe Card

Prep: 10 mins
Cook: 30 mins
Serves: 4

Ingredients

• 1 tbsp olive oil
• 1 large white onion, finely chopped
• 3 cloves garlic, minced
• 500g boneless, skinless chicken breasts
• 1 litre chicken stock
• 400ml red enchilada sauce
• 2 tbsp masa harina
• 1 tbsp chilli powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 400g tin of black beans, rinsed and drained
• 300g tin of sweetcorn, drained
• 150g mature cheddar cheese, grated
• Salt and freshly ground black pepper, to taste
• For Garnish (Optional): Tortilla strips, fresh coriander, diced avocado, sour cream, sliced jalapeños, extra cheese.

Instructions

1. In a large pot, sauté the chopped onion in olive oil until soft, then add the garlic and cook for another minute until fragrant.
2. Add the chicken breasts, chicken stock, enchilada sauce, chilli powder, cumin, oregano, and smoked paprika. Bring to a simmer and cook for 15-20 minutes until the chicken is cooked through. Remove the chicken and shred it with two forks.
3. In a small bowl, mix the masa harina with 4 tbsp of water to form a smooth slurry. Whisk this into the simmering soup and let it cook for 5 more minutes to thicken.
4. Return the shredded chicken to the pot along with the black beans and sweetcorn. Heat through, then turn off the heat and stir in the grated cheese until melted.
5. Season with salt and pepper to taste and serve hot with your favourite toppings.

Nutrition (per serving): Calories: N/A, Carbs: N/A, Protein: N/A, Fat: N/A

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