If you’ve ever found yourself craving that rich, comforting, and flavor-packed meal from Chili’s, then you’re in for a treat with this Creamy Chicken Enchilada Soup (Chili’s Copycat Recipe) Recipe. It’s like wrapping yourself in a cozy, flavorful hug, filled with tender shredded chicken, velvety cheese, and just the right hint of spice that makes you want to dive right in. This soup captures every bit of the original’s magic, making it perfect for busy weeknights, meal prepping, or serving up to friends for a warm and inviting dinner.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you – these simple, pantry and fresh staples come together beautifully, each playing a star role in building layers of flavor, texture, and richness. From the warmth of cumin and chili powder to the creamy goodness of Velveeta and the hearty shredded chicken, every item is essential to nailing that authentic enchilada soup taste.
- 2 teaspoons olive oil: For sautéing the onions and garlic, adding a subtle richness.
- 1 large onion (diced): Builds the foundational savory sweetness of the soup.
- 1 teaspoon salt: Enhances all the flavors and balances the spices.
- 1 ½ teaspoons chili powder: Brings that classic Tex-Mex warmth and gentle heat.
- 1 ½ teaspoons cumin: Adds earthy depth, essential to enchilada flavor profiles.
- 2 cloves garlic (smashed and minced): Infuses fragrant, aromatic undertones.
- 5 cups chicken broth: The soul of the soup—use a good-quality broth for best results.
- 2 cups water: Balanced with masa harina to thicken the soup nicely.
- 1 cup masa harina: Gives the soup its signature body and slightly corn-like flavor.
- 1 (10-oz) can enchilada sauce: Your choice of red or green enchilada sauce for that bold, spicy kick.
- 1 pound Velveeta (chopped): Melts smoothly and creates that creamy texture that comforts every spoonful.
- 1 pound shredded chicken: Rotisserie chicken is perfect here, tender and packed with flavor.
- Salt and pepper: To taste, ensuring the seasoning is spot-on.
- Pico de Gallo: A fresh, tangy topping that brightens the soup delightfully—don’t skip this!
- Shredded cheddar cheese (optional): For an extra layer of cheesy goodness.
- Crumbled corn tortilla chips (optional): Adds a wonderful crunch.
- Sliced avocado (optional): Creamy and cool contrast to the warm soup.
How to Make Creamy Chicken Enchilada Soup (Chili’s Copycat Recipe) Recipe
Step 1: Sauté the Onion and Spices
Begin by heating the olive oil in a large soup pot over medium-high heat. Toss in the diced onion and stir frequently for about 4 minutes until they turn translucent and start releasing their natural sweetness. This step awakens the base flavors that everything else will build on.
Step 2: Add the Salt and Spices
Sprinkle in the salt, chili powder, and cumin, stirring well to coat the onions evenly. These spices will bring a perfectly balanced Tex-Mex warmth that gives this soup its distinct personality.
Step 3: Garlic Aroma
Next, stir in the smashed and minced garlic, cooking for just 30 seconds until it’s fragrant but not browned. Garlic adds an inviting aroma and depth to the soup’s flavor.
Step 4: Pour in the Broth
Pour the chicken broth into the pot, bringing everything together into a rich, flavorful base. Using a high-quality broth will really elevate your final dish, so if you have Better Than Bouillon or homemade broth, now’s the time to shine!
Step 5: Mix Masa Harina with Water
In a separate bowl or measuring cup, whisk the masa harina gradually into the 2 cups of water to prevent lumps and graininess. Slowly add this thickening mixture to the pot, which is the secret to getting that luscious, hearty texture typical of enchilada soups.
Step 6: Add Enchilada Sauce and Velveeta
Now stir in the can of enchilada sauce and the chopped Velveeta cheese. Keep stirring gently as the soup heats up to encourage the cheese to melt smoothly into the mix, creating that signature creamy richness.
Step 7: Bring to a Boil then Simmer
Raise the heat and bring your soup to a rolling boil, stirring occasionally to prevent sticking. Once boiling, turn the heat down to medium-low to allow the flavors to meld and the soup to thicken.
Step 8: Add Shredded Chicken
Add the shredded chicken into the pot. If you’ve got some leftover chicken bones from your rotisserie bird, toss them in here for extra flavor infusion as the soup simmers. Just remember to remove them before serving.
Step 9: Simmer Until Thickened
Let the soup simmer gently for 30 to 40 minutes. During this time, the masa harina thickens the soup while all those spices and cheeses pull together into one unforgettable bowl of comfort.
Step 10: Prepare Fresh Pico de Gallo
While the soup finishes cooking, mix up a fresh batch of Pico de Gallo. Its bright tomatoes, cilantro, onion, and lime juice provide a fresh contrast that cuts through the creaminess beautifully.
Step 11: Serve with a Generous Scoop of Pico de Gallo
Once your soup has thickened, ladle it into bowls and top liberally with fresh Pico de Gallo. This topping isn’t optional if you want that complete Chili’s copycat experience—it adds brightness and fresh texture you’ll adore.
Step 12: Add Optional Garnishes
If you love extra indulgence, sprinkle shredded cheddar, crumbled corn tortilla chips, and sliced avocado on top for a crunch and cream finish that will have you licking your spoon clean.
How to Serve Creamy Chicken Enchilada Soup (Chili’s Copycat Recipe) Recipe
Garnishes
Fresh Pico de Gallo is the star garnish and highly encouraged—it brings freshness and acidity that balances the creamy soup perfectly. Don’t forget the shredded cheddar cheese for melty goodness, crunchy tortilla chips for texture, and ripe avocado slices for a dreamy creaminess.
Side Dishes
This soup pairs wonderfully with warm, crusty bread or tortilla chips for dipping. Consider serving it alongside a simple green salad with a tangy vinaigrette to balance the richness or a zesty Mexican street corn salad to keep with the theme.
Creative Ways to Present
For a fun twist, serve your Creamy Chicken Enchilada Soup (Chili’s Copycat Recipe) Recipe in mini bread bowls or shallow cast-iron skillets. Layering a bit of refried beans or a sprinkle of fresh cilantro on top can also elevate the presentation—making it as eye-catching as it is delicious.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring it to airtight containers. Stored in the refrigerator, it keeps wonderfully for up to 4 days without losing any flavor or texture.
Freezing
This soup freezes beautifully, making it a perfect recipe for meal prep. Freeze in portions in freezer-safe containers or heavy-duty zip bags for up to 3 months. Keep in mind that the texture might thicken slightly after thawing, so stir well when reheating.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. You can add a splash of chicken broth or water if the soup has thickened too much. Avoid microwaving at high heat to maintain creamy texture.
FAQs
Can I use homemade chicken instead of rotisserie chicken?
Absolutely! Poached, baked, or slow-cooked chicken all work great in this soup. The key is to have it shredded finely so it integrates well.
Is Velveeta necessary or can I substitute other cheeses?
Velveeta melts perfectly to create that ultra creamy texture that defines this soup, but you can use processed cheese or a combination of cream cheese and cheddar if you prefer. Just expect minor differences in creaminess.
Can I make this soup vegetarian?
With some tweaks, yes! Substitute vegetable broth for chicken broth, and use beans or sautéed mushrooms in place of chicken. You could also skip the Velveeta and add cream cheese for richness.
What if I don’t have masa harina?
Masa harina is key to thickening and adding that subtle corn flavor, but if unavailable, a bit of cornmeal or cornstarch slurry can help, though the texture and flavor won’t be quite the same.
How spicy is this Creamy Chicken Enchilada Soup (Chili’s Copycat Recipe) Recipe?
The heat is mild to medium, mostly from the chili powder and enchilada sauce. You can adjust the chili powder or choose a mild or spicy enchilada sauce to suit your heat preference.
Final Thoughts
I can’t recommend this Creamy Chicken Enchilada Soup (Chili’s Copycat Recipe) Recipe enough if you’re after a cozy, flavorful, and downright addictive dinner option. It’s the kind of soup that feels like a warm hug and keeps you coming back bowl after bowl. Gather these ingredients, follow these steps, and you’ll have a batch that tastes just like your favorite Chili’s dish—right at home. Enjoy every creamy, cheesy, savory bite!
