How to Make Copycat Chili’s Chicken Enchilada Soup
This easy, creamy Chicken Enchilada Soup made with rotisserie chicken is an absolute favorite of our family and has all the qualities you’d look for in a yummy fall or winter meal.
Easy to make. Check!
You can make it ahead of time. Check!
Makes a ton! (20 cups!) Check!
SO therefore there’s plenty to share! Check!
Everyone loves it. Check!
Gluten free. Check!
And- the creaminess comes from the masa and a small amount of Velveeta, NOT high fat whipping cream! Check!
This is another winner I got from my mother in law when we got married. As I’ve mentioned before, she gave a a HAND WRITTEN 94 page cookbook with her favorite recipes in it.
The cookbook is something that has not only been super helpful, but just makes me smile when I get it out to use it.
Ingredients
The ingredients, for the most part, are things you most likely already have on hand.
- Rotisserie chicken. As I talked about before, I almost always have a deboned frozen rotisserie chicken ready to go in my freezer.
- Canola oil. Honestly I usually buy whatever is on sale.
- Chicken bouillon. I’ve tried different brands with the same success
- Diced onion. I usually use sweet yellow onions, but any white or yellow onion will work.
- Ground cumin. I buy this in bulk from Sam’s or Costco because I use it in so many recipes
- Garlic powder. Any brand works great
- Chili powder. I buy this at Sam’s/Costco as well. It’s in so many chilis, soups and rubs
- Cayenne pepper. Leave this out if you don’t care for spice
- Masa Harina. This is by the other items in your Mexican food isle at the grocery store
- Crushed tomatoes. I’ve had great success with the store brands as well as the pricey ones
- Velveeta cheese. Along with the masa, this provides creaminess
Here’s a picture of Masa in case you have trouble finding it at the store.
Preparation
This has been another fail proof recipe for me. When you follow the instructions, it turns out perfect every time!
- Add oil, onions, bouillon and spices to large soup pot
- Cook until onions are soft
- Put masa in a medium sauce pan, slowly add 4 cups water
- Cook until thick and boiling
- Add to oil/onion mixture and stir until well combined
- Add remaining water and tomatoes
- Boil
- Add cheese and simmer, stirring well, until cheese melts
- Add chicken
- Serve with desired toppings
The only way you can mess this up is if don’t stir it occasionally and you let the soup burn. I like to use this soup pot from Amazon.
Here’s the recipe!
Copycat Chili’s Chicken Enchilada Soup
Materials
- 1/2 cup canola oil
- 1/4 cup granulated chicken base it’s crushed bouillon cubes
- 3 cup diced yellow onion
- 2 teaspoon ground cumin
- 2 teaspoon garlic powder
- 2 teaspoon chili powder
- 1/2 teaspoon cayenne pepper optional
- 2 cups masa harina in Mexican food section of your store
- 4 quarts water I sometimes use slightly less water
- 2 cups crushed tomatoes
- 1/2 pound or more Velveeta cheese cubed (I use 12 ounces)
- 4-5 cups chopped rotisserie chicken.
Instructions
- In a large soup pot combine oil, chicken base, spices and onions.
- Sauté until Tender.
- Place masa Harina in a saucepan over medium heat.
- Gradually add 1 qrt. Water stirring constantly to blend and remove lumps.
- Add this mixture to onions and bring to a boil.
- Reduce heat and simmer 2-3 minutes to eliminate the raw taste from the masa.
- And the remaining water to stock pot. (IT’S A LOT!)
- Add tomatoes and allow mixture to return to a boil.
- Reduce heat to low and add cheese.
- Continue to simmer, stirring occasionally until cheese melts.
- Add chicken and ladle into serving bowls.
- We serve it with shredded cheese, crushed tortilla chips, guac and/or salsa.
I hope you have a big gathering and serve this yummy soup for your friends and family.
Grateful for you 💙🤍
