Here’s a Copycat Chili’s Chicken Enchilada Soup—rich, creamy, a little smoky, and just like the restaurant favorite 🌶️🍲
Copycat Chili’s Chicken Enchilada Soup
Ingredients (serves 6)
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2 tbsp butter
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1 small onion, diced
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1 jalapeño, seeded & minced (optional)
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2 cloves garlic, minced
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2 tbsp all-purpose flour
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2 cups chicken broth
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2 cups cooked chicken, shredded or diced
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1 cup enchilada sauce (red)
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1 cup heavy cream
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1 cup whole milk
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1 tsp chili powder
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1 tsp ground cumin
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½ tsp smoked paprika
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Salt & black pepper, to taste
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1 cup shredded cheddar cheese
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1 cup shredded Monterey Jack cheese
Optional toppings:
Tortilla strips, pico de gallo, sour cream, cilantro, extra cheese
Instructions
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Sauté aromatics
In a large pot, melt butter over medium heat.
Add onion and jalapeño; cook 4–5 minutes until soft.
Add garlic and cook 30 seconds. -
Make the roux
Stir in flour and cook 1–2 minutes, stirring constantly. -
Build the soup
Slowly whisk in chicken broth until smooth.
Add enchilada sauce, chicken, chili powder, cumin, paprika, salt, and pepper. -
Simmer
Bring to a gentle simmer and cook 10–15 minutes, stirring occasionally. -
Make it creamy
Reduce heat to low.
Stir in cream and milk.
Add cheeses a handful at a time, stirring until fully melted and smooth. -
Finish & serve
Taste and adjust seasoning.
Serve hot with tortilla strips and your favorite toppings.
Tips for Authentic Chili’s Flavor
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Use mild red enchilada sauce for the closest match.
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Don’t boil after adding dairy—keep heat low.
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Rotisserie chicken works great and saves time.
Variations
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Slow cooker: Cook everything except dairy & cheese on LOW 4–5 hrs. Stir in cream and cheese at the end.
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Spicier: Add cayenne or chipotle powder.
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Lighter: Use half-and-half instead of cream.
If you’d like, I can also share a 30-minute shortcut, a crockpot version, or a Chili’s-inspired salsa chicken enchilada soup mashup.