This Chicken Enchilada Soup is a rich, comforting, and flavor-packed copycat of Chili’s popular version. Made with rotisserie chicken, red chile peppers, enchilada sauce, and masa harina, it’s a Mexican-inspired soup that brings all the zesty warmth of enchiladas in a cozy bowl—no rolling or baking required! Perfect for a chilly evening or easy meal prep, it’s hearty, easy to make, and totally crave-worthy.

Full Recipe: 

Ingredients

• 2 tablespoons vegetable oil

• 2 red chile peppers, seeded and diced

• 1 yellow onion, diced

• 4 cloves garlic, minced

• 2 cups shredded rotisserie chicken

• 28 ounces canned crushed tomatoes

• 8 ounces enchilada sauce

• 2 tablespoons chicken base

• 3 cups chicken broth

• 1 teaspoon smoked paprika

• 1 teaspoon coarse black pepper

• 1 teaspoon cumin

• 1 cup masa harina

• 1 cup water

• 2 tablespoons sour cream

Optional Toppings:

• Chopped fresh cilantro

• Pico de gallo

• Tortilla strips

Directions

1. Preheat a Dutch oven over medium heat. Prepare all ingredients.

2. Heat oil in the pot, then sauté diced chile peppers and onion for 5 minutes until softened.

3. Add garlic, stir, and cook for 1 minute more.

4. Puree the mixture using a blender or immersion blender and return to pot.

5. Reduce heat to low. Add crushed tomatoes, enchilada sauce, chicken base, broth, paprika, pepper, and cumin. Stir and simmer covered for 45 minutes.

6. In a separate bowl, whisk together masa harina and water. Add to the soup and mix thoroughly.

7. Stir in shredded chicken and sour cream. Simmer for an additional 25 minutes.

8. Serve hot, garnished with cilantro, pico de gallo, and tortilla strips.

Nutrients (Per serving)

• Calories: 136 kcal

• Carbohydrates: 20 g

• Protein: 6 g

• Fat: 4 g

• Saturated Fat: 1 g

• Polyunsaturated Fat: 1 g

• Monounsaturated Fat: 1 g

• Cholesterol: 14 mg

• Sodium: 890 mg

• Potassium: 368 mg

• Fiber: 3 g

• Sugar: 6 g

• Vitamin A: 1143 IU

• Vitamin C: 22 mg

• Calcium: 50 mg

• Iron: 2 mg

The Inspiration Behind the Dish

This recipe takes its cues from Chili’s restaurant chain, where their Chicken Enchilada Soup has been a menu favorite for years. The allure of that original dish comes from its unmistakable depth—a balance of smoky, spicy, creamy, and tangy flavors that work together seamlessly.

The homemade version captures that magic and adds a layer of authenticity by incorporating masa harina, a traditional Mexican corn flour made from nixtamalized corn. Masa harina not only thickens the soup, giving it its signature creamy body, but also infuses it with an earthy, corn-like essence reminiscent of tamales or tortillas.

Unlike traditional enchiladas that require careful assembly, this soup version distills the essential flavors into a one-pot wonder that’s quicker, easier, and just as satisfying.

Bold Flavors, Simple Ingredients

At the heart of this soup is a rich tomato and enchilada sauce base, heightened with smoked paprika, cumin, and diced red chile peppers that lend a gentle heat and layered complexity. The use of rotisserie chicken is a clever shortcut that adds tenderness and depth without much effort. It also ensures the chicken stays juicy while soaking up the surrounding flavors.

Onions and garlic provide the aromatic foundation, while the crushed tomatoes bring a natural sweetness and acidity that rounds out the soup. Chicken broth and chicken base work together to boost the savory notes, while sour cream swirled in toward the end adds creaminess and a mild tang that balances the spice.

The inclusion of masa harina sets this soup apart from typical tomato-based soups. Once blended with water and whisked into the simmering pot, masa harina thickens the liquid into a luxuriously smooth texture that clings to every bite. This addition pays homage to the traditional roots of enchiladas and makes each spoonful feel heartier and more indulgent.

Nutritional Benefits Without Compromise

Despite its rich flavor and velvety texture, Chicken Enchilada Soup is surprisingly balanced nutritionally. Each serving provides a modest amount of calories, making it suitable for those watching their intake while still delivering enough protein and fiber to satisfy hunger.

With 20 grams of carbohydrates and 6 grams of protein per serving, this soup is ideal for a light lunch or dinner. The presence of potassium and vitamin C—courtesy of the tomatoes and red chiles—adds a nutritional edge, supporting immune health and heart function. Additionally, the fiber from tomatoes, onions, and masa helps support digestion and keeps you feeling full longer.

For those looking to reduce sodium or calories further, the recipe can be easily adapted. Low-sodium broth and reduced-salt enchilada sauce can be used, and the sour cream can be replaced with Greek yogurt or omitted entirely.

Perfect for Meal Prep and Make-Ahead Meals

This soup is not only flavorful but also practical. It holds up beautifully when stored, making it an excellent option for meal prepping. Once cooked, it can be refrigerated for up to four days and reheated with minimal loss of flavor or texture. The bold spices continue to develop as it sits, making leftovers even more delicious.

It also freezes well, thanks to the stable consistency provided by the masa harina. Store individual portions in airtight containers, and you’ll have a warm, comforting meal ready in minutes whenever the craving strikes. Just thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

Whether you’re planning meals for the week or stocking your freezer for busy nights, Chicken Enchilada Soup is a reliable and satisfying choice.

Toppings and Customization Ideas

Part of the fun of this soup is in the toppings. While it’s delicious on its own, a few finishing touches can elevate it into a truly restaurant-worthy experience. Crispy tortilla strips add crunch, chopped cilantro brings a burst of freshness, and pico de gallo offers a juicy, tangy contrast. For added richness, top with shredded cheese, diced avocado, or a dollop of sour cream.

The soup is also highly customizable. If you prefer more spice, you can include a pinch of cayenne or extra chiles. If you want to bulk it up, add black beans, corn, or even a handful of cooked rice or quinoa. Vegetarians can easily adapt the base by using vegetable broth and replacing the chicken with pinto beans or grilled tofu.

This flexibility ensures that the dish never gets old—you can reinvent it each time depending on what you have on hand or what flavors you’re in the mood for.

Why This Recipe Stands Out

There are countless soup recipes available, but few deliver the layered complexity and satisfying heartiness of Chicken Enchilada Soup. What makes this particular version shine is its blend of authenticity and approachability. It captures the spirit of traditional Mexican enchiladas through the use of masa harina and warm spices, yet it’s made with simple ingredients and steps that even beginner cooks can follow confidently.

It’s a dish that feels special without requiring special skills. It brings the comforting nostalgia of home-cooked meals together with the bold flavors you’d expect from your favorite Mexican restaurant. Whether served as a starter, a main course, or as part of a bigger Tex-Mex spread, this soup never fails to impress.

Conclusion

Chicken Enchilada Soup is the perfect marriage of comfort and spice, tradition and convenience. With its rich, velvety base, vibrant aromatics, and hearty chicken pieces, it satisfies in all the right ways. The addition of masa harina gives it authenticity and substance, turning it into a meal that stands tall among classic soups and stews.

It’s easy to make, easy to customize, and packed with ingredients that nourish both body and soul. Whether you’re seeking warmth on a cold evening, prepping meals for the week, or simply indulging in your love for bold Mexican flavors, this Chicken Enchilada Soup delivers on every level. One bowl is never enough—and that’s exactly how you know it’s a recipe worth keeping.