Chicken Enchilada Soup Chili's Copycat

Capture the bold, zesty flavors of a restaurant favorite with this Chicken Enchilada Soup Chili’s Copycat recipe! Rich and creamy with just the right balance of spice, this hearty soup is packed with shredded chicken, sweet corn, black beans, and melty cheddar and Monterey Jack cheese. What sets this dish apart is the earthy masa harina, which thickens the soup and adds an authentic Mexican flair. Simmered to perfection with enchilada sauce, aromatic spices like cumin and chili powder, and a savory chicken broth base, this one-pot wonder is ready in just 50 minutes. Serve it hot, topped with crispy tortilla strips, a dollop of tangy sour cream, and fresh cilantro for a cozy meal that’s perfect for busy weeknights or casual entertaining. It’s the ultimate comfort food recipe for anyone craving Chili’s-inspired flavors at home!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 pieces Chicken breasts, boneless and skinless
• 2 tablespoons Vegetable oil
• 1 medium Yellow onion, finely chopped
• 3 cloves Garlic cloves, minced
• 4 cups Chicken broth
• 1.5 cups Red enchilada sauce
• 0.75 cup Masa harina
• 2 cups Water
• 2 cups Cheddar cheese, shredded
• 0.5 cup Monterey Jack cheese, shredded
• 1 can (15 ounces) Sweet corn kernels, drained
• 1 can (15 ounces) Black beans, drained and rinsed
• 1 teaspoon Chili powder
• 1 teaspoon Cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0 to taste Toppings: sour cream, tortilla strips, cilantro (optional)

Directions

Step 1

Heat the vegetable oil in a large pot over medium heat.

Step 2

Add the chopped onions and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.

Step 3

Place the chicken breasts into the pot and pour in the chicken broth. Bring to a boil, then reduce the heat and simmer for 15 minutes or until the chicken is cooked through.

Step 4

Remove the chicken from the pot, let it cool slightly, and shred it using two forks. Set aside.

Step 5

In a medium bowl, whisk together the masa harina and 2 cups of water until smooth with no lumps.

Step 6

Slowly pour the masa harina mixture into the pot, whisking continuously to avoid clumping.

Step 7

Stir in the enchilada sauce, shredded cheddar cheese, shredded Monterey Jack cheese, chili powder, cumin, salt, and black pepper. Continue to stir until the cheese has melted and the soup is thickened, about 5 minutes.

Step 8

Add the shredded chicken back into the pot, along with the corn and black beans. Simmer for an additional 10 minutes, stirring occasionally.

Step 9

Taste the soup and adjust seasonings if necessary.

Step 10

Serve hot, garnished with your favorite toppings like sour cream, tortilla strips, and fresh cilantro.

Nutrition Facts

Serving size	(3557.2g)

Amount per serving	% Daily Value*
Calories	3085.7

Total Fat 147.0g	0%
Saturated Fat 69.8g	0%
Polyunsaturated Fat 17.2g
Cholesterol 600.8mg	0%
Sodium 10742.6mg	0%
Total Carbohydrate 216.7g	0%
Dietary Fiber 38.3g	0%
Total Sugars 37.8g
Protein 233.0g	0%

Vitamin D 63.5IU	0%
Calcium 2446.5mg	0%
Iron 23.6mg	0%
Potassium 4341.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.4%

Protein: 29.9%

Carbs: 27.8%