Chicken Enchilada Soup

This creamy and flavorful Chili’s copycat chicken enchilada soup is totally delicious, and so easy to make!

When my husband and I were first married, we had weekly date nights at various restaurants. It’s hard to even remember what it was like to be so young and carefree, with no kids to worry about. We were both students and working for peanuts, so we didn’t have a very big budget. It definitely felt like a splurge to eat out, but those date nights are so special to me to remember. One of our favorites at the time was Chili’s. My go to order was a plate of boneless buffalo wings for us to share, and cup of chicken enchilada soup.

Nowadays, we live nowhere near a Chili’s. We have four busy kids to chase after. Both of us have busy schedules and work lives, and date nights are few and far between. But it’s still fun to occasionally recreate those early marriage memories with some homemade chicken enchilada soup. My kids (who have only visited Chili’s maybe once or twice in their lives) love it just as much as I do!

This soup has a few ingredients I don’t always have on hand (masa harina and Velveeta cheese) but they are pretty crucial to the taste and texture of this soup. If you’re having trouble finding masa harina, I’ve found it online on Amazon, in my local Fred Meyer (Kroger) store, and online from Bob’s Red Mill. You could also check out an international market near you. (And with the leftover masa, you can even make your own homemade corn tortillas! They’re way better than store-bought and super easy to make.)

The finished soup is creamy and smooth, and full of delicious flavors. I like to use shredded rotisserie chicken to make things easy. I love that I can have the soup ready to eat in about 30 minutes. It’s delicious served with freshly made tortillas or corn muffins on the side!

Chicken Enchilada Soup

Print Recipe

Prep Time:10 minutes mins

Cook Time:20 minutes mins

Total Time:30 minutes mins

Ingredients

for the soup:

• 6 cups chicken broth
• 1 10 ounce can red enchilada sauce
• 1 cup masa harina
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 3 cups chopped cooked chicken
• 1 15 ounce can great northern beans
• 1 15 ounce can diced tomatoes
• 12 ounces Velveeta cheese cut into cubes

for serving:

• tortilla strips, sour cream, grated cheese, etc.

Instructions

• In a large pot, whisk together the chicken broth, enchilada sauce, masa harina, salt, garlic powder, chili powder, and cumin. Bring the mixture to a simmer over medium heat.
• Stir in the chicken, beans, tomatoes, and Velveeta. Cook 15-20 minutes, stirring frequently, until the Velveeta is completely melted and the soup is slightly thickened. Serve hot topped with tortilla strips and sour cream.

Servings: 8