Go Back
–+ servings
A square image of a white bowl full of enchilada soup served and ready to eat.

Easy Chicken Enchilada Soup (Chili's Copycat)

This is my interpretation of chili's chicken enchilada soup recipe! It's total comfort food - thick, tasty, and easy to make. Make it on your stovetop or in a crockpot. Low carb adaptation provided. Enjoy!
5 from 3 votes
Print Recipe Pin Recipe Save
Author Kori Butler
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Soup
Cuisine Mexican
Servings 6
Calories 487 kcal

Ingredients
  

  • 1 pound chicken breast, boneless and skinless
  • 1 tablespoon olive oil
  • ½ cup onion (chopped)
  • 2 teaspoons garlic (minced)
  • 1 cup masa harina
  • 32 ounces chicken broth
  • 3 cups water
  • 32 ounces enchiladas sauce recipe (or, store-bought
  • 2 cups cheddar cheese (grated)
  • 1 teaspooon kosher salt
  • 1 tablespoon chili powder
  • ½ teaspoon cumin powder
  • optional garnish: crispy tortilla strips, green onions

Instructions
 

  • Preheat a stockpot with olive oil or medium-high heat. Add onion and cook until tender, about 7 to 8 minutes. Add garlic and saute 1 minute.
    sauteeing onions in a soup pot.
  • Add chicken, chicken broth, enchilada sauce, 1 cup water, salt, pepper, chili powder, and cumin. Bring to a boil, cover and then reduce heat to simmer.
    adding enchilada sauce to the soup
  • Simmer until chicken is done and shreds easily, about 20 to 25 minutes. Remove chicken and shred.
    Removing chicken from the soup pot then shredding.
  • In a bowl whisk masa harina and 2 cups cold water. Add to the pot and stir in.
    Mixing masa harina and water in a bowl for a soup thickener.
  • Add chicken back to pot, then cheese. Bring soup to a simmer and cook until it thickens slightly about 5 to 8 minutes.
    Adding the shredded cheese to the soup.

Video

Kori's Tips

  • Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
  • SERVING SUGGESTIONS: garnish with tortilla strips, sour cream, green onion,  or avocado.
  • VARIATIONS: add black beans and corn if desired. 
  • SLOW COOKER INSTRUCTIONS: place all ingredients except the masa harina, water, and cheese in the slow cooker. Slow cook on low for 6 to 8 hours. Shred the chicken and add the cheese when done. About 30 minutes prior to serving, mix the masa harina and water together in a small bowl. Add the mixture and the cheese to the crockpot and stir well. Cover and heat until thick and warm.
  • MAKE IT KETO: omit the masa harina and 2 cups of water, and adding 4 ounces of very soft cream cheese, 2 cups cheddar cheese, and 1 cup half and half or heavy whipping cream. Use xanthan gum dissolved in 2 teaspoons of olive oil to thicken if needed. Adjust seasoning if needed.

Nutrition

Calories: 487kcalCarbohydrates: 31gProtein: 29gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 97mgSodium: 2265mgPotassium: 302mgFiber: 5gSugar: 12gVitamin A: 1933IUVitamin C: 6mgCalcium: 321mgIron: 4mg
DID YOU MAKE THIS RECIPE?Mention @seekinggoodeatsofficial or tag #seekinggoodeats! Be sure to subscribe to my newsletter to receive more healthy delicious recipes straight to your inbox.

© 2025 Seeking Good Eats™