Homemade Chili’s Enchilada Soup Recipe: A Cozy Classic for All Seasons
There’s something undeniably comforting about a bowl of hearty, flavorful soup. Growing up, my grandmother would always have a pot simmering on the stove, especially when the seasons changed. But my love for chili’s enchilada soup recipe came later—during a road trip across the States. One bite of that rich, velvety soup from Chili’s, and I was hooked. Today, I’m sharing a homemade version of the chili’s enchilada soup recipe that captures the bold Tex-Mex flavors of the restaurant classic, with my own little twist. Whether it’s the chill of winter or the breeze of a summer evening, this soup fits the bill beautifully.
Why You’ll Love This Chili’s Enchilada Soup Recipe
- Rich and creamy: Thanks to velvety cheese and enchilada sauce.
- Perfectly spiced: Just enough heat to warm your soul without overpowering.
- Quick and easy: From stovetop to table in under 40 minutes.
- Crowd-pleaser: Ideal for family dinners, potlucks, or meal prep.
Ingredients You’ll Need
Here’s what you’ll need for this delicious chili’s enchilada soup recipe (serves 6):
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 ½ cups masa harina (corn flour)
- 6 cups chicken broth
- 1 ½ cups red enchilada sauce (homemade or store-bought)
- 3 cups cooked and shredded chicken (rotisserie chicken works great)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups shredded cheddar cheese
- 1 cup American cheese (optional but adds creaminess)
- Fresh cilantro, chopped (for garnish)
- Tortilla strips, avocado slices, and lime wedges (optional toppings)
Step-by-Step Instructions
🧄 Step 1: Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add the diced onions and cook until they become soft and translucent, about 5 minutes. Stir in the garlic and sauté for another minute until fragrant.
🌽 Step 2: Whisk in Masa Harina
Slowly sprinkle in the masa harina while stirring to avoid lumps. Cook for about 2 minutes to form a light roux—this is the key to the soup’s unique texture in a chili’s enchilada soup recipe.
🍲 Step 3: Add Broth and Enchilada Sauce
Gradually whisk in the chicken broth, ensuring a smooth consistency. Once blended, stir in the red enchilada sauce. Bring the mixture to a gentle boil, which is essential in replicating that signature flavor in this chili’s enchilada soup recipe.
🍗 Step 4: Season and Simmer
Add the shredded chicken, cumin, chili powder, paprika, salt, and pepper. Reduce the heat and let the soup simmer for 20 minutes, allowing the flavors to meld beautifully. This is where the magic happens in our chili’s enchilada soup recipe.
🧀 Step 5: Melt in the Cheese
Reduce heat to low and stir in the shredded cheddar and American cheese. Mix until melted and the soup is luxuriously smooth and creamy, just like Chili’s does it.
🌿 Step 6: Garnish and Serve
Ladle the soup into bowls and garnish with fresh cilantro, crispy tortilla strips, avocado slices, and a wedge of lime. Serve hot and enjoy your homemade chili’s enchilada soup recipe masterpiece.
Tips for the Perfect Enchilada Soup
- Cheese Tip: For an extra-creamy texture, use a mix of cheddar and American cheese. American cheese melts more evenly.
- Spice It Up: Add diced jalapeños or a dash of cayenne pepper if you like it hotter.
- Masa Harina Substitute: If you can’t find masa harina, a mix of cornmeal and a tablespoon of flour can work in a pinch.
- Vegetarian Version: Skip the chicken and use vegetable broth and canned beans for a meat-free twist. Still a great way to enjoy a modified chili’s enchilada soup recipe!
Pairing Ideas
Pair this chili’s enchilada soup recipe with:
- Grilled cheese quesadillas
- Cornbread muffins
- Fresh garden salad with citrus vinaigrette
- Mexican street corn (Elote)
Storing and Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months.
- Reheat: Warm gently on the stove over low heat, stirring occasionally. This ensures your chili’s enchilada soup recipe retains its texture and flavor.
More Recipes to Explore
- Creamy Tuscan Chicken Soup
- Classic French Onion Soup
- Thai Coconut Chicken Soup
- Homemade Chicken Tortilla Soup
The Origin of Chili’s Enchilada Soup Recipe
The beloved Chili’s enchilada soup recipe didn’t just appear out of nowhere—it’s deeply rooted in the bold flavors of Tex-Mex cuisine, a culinary blend of American and Mexican traditions. Enchiladas, traditionally corn tortillas stuffed with meat and covered in chili sauce, have been around since Aztec times. Chili’s took the essence of this dish and transformed it into a soup that maintains all the spicy, cheesy, and savory goodness.
This soup reflects the ingenuity of American casual dining—comforting, crave-worthy, and accessible to all. Its appeal lies in its rich base of masa and cheese, punctuated by the hearty texture of shredded chicken and a kick from the enchilada sauce.
Read more : https://chefnip.com/mediterranean-white-bean-soup-recipes/
Nutritional Breakdown (Per Serving – Approximate)
Here’s what you’re consuming in one serving (based on a 6-serving recipe):
- Calories: 390 kcal
- Protein: 26g
- Carbohydrates: 28g
- Fat: 22g
- Fiber: 4g
- Sodium: 920mg
- Sugars: 3g
This chili’s enchilada soup recipe is filling and offers a great balance of protein and carbs. To reduce calories, you can substitute low-fat cheese or skip the American cheese entirely.
Flavor Customization Ideas
Want to make this chili’s enchilada soup recipe your own? Here are some custom twists:
For Heat Lovers:
- Add a chopped chipotle pepper in adobo sauce.
- Stir in hot sauce before serving.
- Use a spicy enchilada sauce.
For Health-Conscious Eaters:
- Use grilled chicken breast for lean protein.
- Add black beans or corn for fiber.
- Swap out cheese with a reduced-fat blend.
For a Mexican Street-Style Twist:
- Top with cotija cheese and a drizzle of crema.
- Add a handful of sweet corn and crushed tortilla chips before serving.
Frequently Asked Questions
1. Do I have to use masa harina?
Answer: Yes—the distinctive creamy thickness and flavor come from masa harina (corn flour). Many recipes emphasize that substituting corn tortillas or cornmeal may work, but “the masa harina is what makes this soup special”
2. What’s the difference between enchilada soup and tortilla soup?
Answer: Enchilada soup uses a richer, thicker base made with enchilada sauce and thickened with masa harina, whereas tortilla soup typically has a lighter broth and is often garnished with fresh tortilla strips and tomatoes .
3. Can I use corn tortillas or cornmeal instead of masa harina?
Answer: Yes, as a substitute you can finely process corn tortillas into a flour-like texture. Cornmeal might also work but may subtly alter the flavor .
4. Can I use frozen or pre-cooked chicken instead of raw chicken breasts?
Answer: Definitely. Many versions (especially Instant Pot or crock‑pot recipes) use frozen chicken breasts or store-bought rotisserie chicken—it simply adjusts cooking time or skips the shredding step .
5. How can I adjust the spiciness of the soup?
Answer: You can reduce the heat by omitting chili powder, using mild‑heat enchilada sauce, or skipping hot tomato sauces like El Pato. To ups the spice, add jalapeños, red pepper flakes, or spicy enchilada sauce .
6. Can this soup be frozen or how long does it keep?
Answer: Typically, it stores well in the fridge for about 3–5 days. Freezing is possible, though the creamy texture may change; creamy versions (with Velveeta or cream cheese) are less freezer-friendly. Some recommend freezing without cheese and adding it when reheating .
How to Serve Chili’s Enchilada Soup Recipe
Presentation makes a big difference! Here are a few serving suggestions:
- Serve in colorful ceramic bowls for a restaurant feel.
- Garnish with avocado, cilantro, and lime.
- Offer warm flour tortillas or tortilla chips on the side.
- Pair with a light Mexican lager or agua fresca for the full experience.
Advanced Storage & Batch Cooking Tips
If you love meal prepping, this chili’s enchilada soup recipe is perfect. Here’s how to manage it:
Refrigerating:
- Store in glass containers to prevent staining from the red enchilada sauce.
- Keeps fresh for up to 4 days.
Freezing:
- Freeze in single servings for easy lunches.
- Leave a little room in containers for expansion.
Reheating:
- Thaw in the fridge overnight.
- Reheat gently over low heat, stirring constantly to re-emulsify the cheese.
Final Thoughts
There’s nothing quite like the satisfaction of making a restaurant-style favorite at home. This chili’s enchilada soup recipe brings comfort, flavor, and a little culinary adventure to your table. It’s one of those recipes that gets better the next day—so don’t be shy about making a big batch!
