Restaurant Inspired
Origin and Cultural Significance
Chicken enchilada soup is rooted in Mexican comfort cuisine, inspired by the hearty flavors of traditional enchiladas—tortillas smothered in red chili sauce and filled with savory meats or beans. Chili’s reimagined this classic as a rich, creamy soup, bringing a restaurant-friendly, one-bowl version to the American table. By transforming enchiladas into soup, they created a warming, craveable dish that blends the essence of Tex-Mex culture with a spoonable twist. The soup embodies the American love for Mexican flavors in a cozy, easy-to-serve format. It’s become a staple on Chili’s menu, especially during colder months.
Unique Ingredients and Flavors
This soup stands out for its bold, cheesy base made from enchilada sauce and masa harina (a traditional Mexican corn flour), which thickens the soup and adds a subtle corn flavor. Shredded chicken, cheddar cheese, and a blend of spices provide warmth, richness, and depth. Toppings like tortilla strips, fresh cilantro, or a dollop of sour cream add contrast in texture and flavor. The soup is savory, creamy, slightly spicy, and unmistakably Tex-Mex. It’s a perfect blend of homestyle heartiness and restaurant polish.
Chili’s Chicken Enchilada Soup (Copycat Recipe) – Creamy, Cheesy Tex-Mex Comfort in a Bowl
Chili’s Chicken Enchilada Soup is a creamy, savory bowl of comfort that captures the essence of enchiladas in a spoonable form. The soup is thickened with masa harina, giving it a distinctive corn flavor and velvety texture, while red enchilada sauce infuses the broth with smoky depth. Loaded with tender shredded chicken, cheddar cheese, and warm spices, this soup is hearty enough to be a full meal. Topped with crispy tortilla strips and fresh cilantro, it’s a crowd-pleaser whether served on a cold night or for a festive Tex-Mex dinner. It's easy to make at home and perfect for big batches.
Ingredients
Instructions
1. Sauté the Base
- In a large pot, heat olive oil over medium heat. Sauté onions and garlic until soft and fragrant (3–4 minutes).
2. Build the Broth
- Stir in chicken broth, enchilada sauce, and spices. In a separate bowl, whisk masa harina with water until smooth, then pour into the pot. Stir well to combine.
3. Simmer and Thicken
- Bring the soup to a light boil, then reduce to medium-low and simmer for 20 minutes, stirring occasionally, until thickened and creamy.
4. Add Chicken and Cheese
- Stir in shredded chicken and cheddar cheese. Cook another 5–7 minutes, stirring until cheese melts and chicken is heated through.
5. Serve
- Ladle into bowls and top with tortilla strips, sour cream, chopped cilantro, or avocado as desired.
Note
Masa harina is essential—it gives the soup its signature corn flavor and texture. You can make the soup ahead and reheat easily; it thickens more over time, so feel free to add extra broth when reheating. For added heat, toss in diced green chiles or a dash of hot sauce.
