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Chili's Enchilada Soup

Prep Time 10 minutes
Cook Time 30 minutes
Course Soup
Servings 6
Calories 390 kcal


For Soup

  • 2 cups shredded chicken breast
  • 1 medium diced onion
  • 2 tsp minced garlic
  • 2 cans chicken broth (14.5 oz cans)
  • 1 cup masa harina corn tortilla mix
  • 3 cups water divided
  • 1 cup mild red enchilada sauce
  • 16 oz Velveeta cheese cubed
  • 1 tsp salt
  • 1 tsp onion powder
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 2 tbsp olive oil

For Garnish

  • diced tomatoes
  • corn tortilla strips
  • cilantro
  • shredded cheddar cheese


  • Pour the olive oil in a large pot over medium heat. Add onion and cook until soft, which is about 5 minutes. Then add the garlic and cook until fragrant, about 1 minute more. Add the broth and bring to a boil. 
  • Meanwhile, in a medium bowl, whisk together 2 cups water and the masa harina until it's smooth. Add it to the pot, whisking constantly until no lumps remain.
  • Next, add the enchilada sauce and Velveeta, and stir until the cheese is melted. Stir in the chicken, chili powder, and cumin, and simmer on low heat for about 30 minutes. Season with salt and pepper. 
  • Serve hot with your favorite garnish and toppings.


  • There are several variations you can make with this recipe. You can substitute all or half of the Velveeta with cheddar cheese, add an extra can of enchilada sauce, or add a can of corn. Just be sure to drain the liquid first.  
  • To make this recipe a vegetarian option, simply omit the chicken. You could also prepare the soup without chicken, split it into 2 pots, and add chicken to only one pot, so you have both versions.