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Chili's Chicken Enchilada Soup Copycat Recipe
Chili's Chicken Enchilada Soup
By Todd Wilbur

Recipe Type: Soup
Calories: 380
Cook Time: 50 minutes
Recipe Rating: 4.8 (25 reviews)

It's an item that you won't find on the menu at this national restaurant chain, but ask your server about the soup du jour and you'll find this one is available every day of the week. This soup also happens to be one of Chili's most raved-about items, and the subject of many a recipe search here on the site. Part of the secret in crafting your clone is the addition of masa harina—a corn flour that you'll find in your supermarket near the other flours, or where all the Mexican foodstuffs are stocked.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

1 tablespoon vegetable oil
1 lb. of skinless chicken breast fillets (approx. 3 fillets)
Andy Prentiss  
Submitted on: 05/23/16
Absolutely incredible!!! I was a little stumped between difference between masa harina and maiz flour. Thank goodness for google. Not only was it excellent but froze well to be enjoyed later.
Love this!
Charalotte Mosely  
Submitted on: 01/17/13
This recipe has been a staple for me for many years. I love the flavor of this more than the original at Chili's. One thing I do is substitute tortillas for the masa harina. I don't use that much masa, so the tortillas work as a thickening agent as well. I break them up and it works great.
Cassie Young  
Submitted on: 10/16/11
Delicious! Best chilis chicken enchilada soup recipe I've found! I do use 1/2 masa harina & 1/2 flour for less of a corn taste. Enjoy!
Cherise Goodno  
Submitted on: 01/17/11
Soup was excellent. Similar to Chili's, not exact, but still really good. Didn't taste anything like Masa Harina. I used Maseca brand.
Submitted on: 10/01/09
A favorite of family and friends. I have taken it to potluck suppers many times, and always get great comments.
Submitted on: 10/18/06
This is my family's chicken noodle soup when they are sick! Always requested for the dinner table in the winter as well. Never stays around long enough to freeze.
Submitted on: 09/28/06
Great soup!! I've made this several times, trying different variations. My favorite: use beef broth instead of chicken (adds an unbelieveable richness) and instead of cooking the chicken in the soup (which makes it chewy and tasteless) - I made the soup without the chicken and later shredded a rotisserie chicken that I topped the soup with along w/ the cheese, pico de gallo, and tortilla strips.
Submitted on: 08/15/06
This is great! I make it all the time for football games on Sundays and it is a staple for Fall hunting at our cabin.
Submitted on: 03/19/06
I love this. I see that someone compained about the masa harina. One time, I used Masa tamale mix instead because I couldn't find masa harina. It is coarser, and drasticly changes the flavor and texture of the soup. Anyway, Maseca is a brand of masa harina.
Patty Bonvissuto  
Submitted on: 02/14/06
I love this soup--so does everyone who has my version. I couldn't find "Masa Harina", so I use 1/2 cup of flour with 1/2 cup of corn meal instead. I also use more broth and onions than suggested. My son's friends request this soup, and I've share this recipe with many, including my changes, as an option. We make it often.
Submitted on: 02/01/06
Totally ROCKS!! Plus whenever I get it at Chilis, it's ALWAYS cold :o) Make a bunch - It freezes well too!!!
Submitted on: 01/12/06
I've made this version of this soup for a few years, it's a staple in our house - we make it at least once a month, I find it much better than the restaurant.
Submitted on: 01/05/06
This is the best!!! Glad to spend the few pennies to get a great soup recipe. Tastes just like Chili's. This will make my kids very happy. Cut in half to make less soup. Works great.
Submitted on: 12/28/05
This soup tasted like Masa Harina! Yuk! I recently ate at Chili's and I did not detect a single hint of Masa Harina. I suggest reducing the amount to 1 tablespoon Masa Harina, more cheese (Cheddar) and let it thicken on its own - just like when you add flour or cornstarch to thicken a soup/stew. There is another product on the Mexican market - Maseca - it is also corn based and is like flour. Many people I know use it to thicken garne guisada and other such dishes.
Cris W.  
Submitted on: 12/05/05
This is the BEST soup I have ever had!
Submitted on: 11/21/05
This soup is YUMMY! If you want to add a little kick to it add a couple of jalepenos.
Submitted on: 11/13/05
This was great, it tasted just like Chili's.
Submitted on: 11/10/05
Love the recipe. I've been making it for quite some time. My daughter and step-son are always asking me to make it.
Submitted on: 10/27/05
This version is BETTER than the restaurant's version.
Submitted on: 10/23/05
Took this one to a church dinner and thought they were going to lick the crock pot when they were done! Same goes for taking it to work. Not a drop left! YUM YUM!
Jodie DeGrave  
Submitted on: 10/20/05
Not sure if I did something wrong, but I thought this soup was awful and did not taste anything like the restaurant. I shared it with a friend and she agreed. We had both recently been to Chili's and didn't think it tasted the same at all.
Kim Shuck-Young  
Submitted on: 08/26/05
YUMMY. I add more broth because it seemed a little thick.
Submitted on: 08/24/05
Everyone I feed this to want the recipe. Fantastic and simple.
Submitted on: 08/24/05
This is awesome- just like at the restaurant- great job
Submitted on: 07/21/05
This recipe is awesome!! I eat this soup every time I go 2 Chili's. It tastes exactly the same. YUM!!!