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4.78 from 9 votes

Creamy Chicken Enchilada Soup (Chili’s Copycat Recipe)

This dreamy Creamy Chicken Enchilada Soup tastes like the kind at Chili’s, only better! It is a simple soup that has a unique flavor thanks to Masa Harina (corn flour). There are no veggies in the soup; instead you make Pico de Gallo and serve it as a generous topping! It’s one of my all time favorite soups!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Mexican
Servings: 10
Calories: 232kcal
Author: The Food Charlatan

Ingredients

  • 2 teaspoons olive oil
  • 1 large onion diced
  • 1 teaspoon salt
  • 1 & 1/2 teaspoons chili powder
  • 1 & 1/2 teaspoons cumin
  • 2 cloves garlic smashed and minced
  • 5 cups chicken broth
  • 2 cups water
  • 1 cup masa harina
  • 1 (10-oz) can enchilada sauce any kind you like
  • 1 pound Velveeta chopped into 1-2 inch chunks
  • 1 pound shredded chicken I love rotisserie chicken*
  • Salt and pepper
  • Pico de Gallo to serve with soup, not optional

For garnish

  • shredded cheddar cheese
  • crumbled corn tortilla chips
  • sliced avocado

Instructions

  • In a large soup pot, heat 2 teaspoons oil over medium high heat. When it is hot, add the chopped onion. Saute over medium high for about 4 minutes, until the onions are starting to look translucent.
  • Add 1 teaspoon salt, and 1 and 1/2 teaspoons each of cumin and chili powder.
  • Add minced garlic and saute for 30 seconds, or until the garlic becomes fragrant.
  • Add 5 cups chicken broth. I love to combine water with Better Than Bouillon Chicken Base; I use this product every time a soup calls for broth.
  • In a medium bowl or large measuring cup, add 2 cups of water. Add 1 cup of masa harina gradually, whisking constantly. (This helps avoid graininess.) Add masa mixture to the pot.
  • Add the can of enchilada sauce and the chopped Velveeta to the pot. Bring mixture to a boil over high heat, stirring every now and then.
  • Once the soup has come to a rolling boil, reduce the heat to medium low.
  • Add the shredded chicken. If you just carved a rotisserie chicken, you can add a few larger chicken bones to the pot so that it absorbs the flavor while the soup simmers.
  • Simmer the soup for 30-40 minutes or until it is nice and thick.
  • Meanwhile, make the Pico de Gallo, click here for the recipe.
  • Serve soup garnished with a generous amount of fresh Pico de Gallo, (again, this is a required component of the soup!)
  • Optional toppings include shredded cheddar cheese, crumbled corn tortilla chips, and avocado slices.

Notes

*You can also cook your own chicken if you don't have any rotisserie chicken on hand. Add 1 tablespoon oil to a large soup pot over medium heat. Sprinkle generous salt on 3 large chicken breasts (1 pound raw chicken). Add it to the pot and brown for 4-5 minutes per side, or until they are no longer pink. Remove chicken from pot to a plate and shred with 2 forks. Set aside. Continue with the recipe in step 1 by adding the onions to the pot, only adding a bit more oil if necessary. 
Source: adapted from my mother-in-law Kris, who got it from "Top Secret Restaurant Recipes" by Todd Wilbur.

Nutrition

Serving: 1serving | Calories: 232kcal | Carbohydrates: 22g | Protein: 18g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 40mg | Potassium: 380mg | Fiber: 2g | Sugar: 8g | Vitamin A: 860IU | Vitamin C: 11mg | Calcium: 296mg | Iron: 2mg