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Chili's Chicken Enchilada Soup Recipe

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This recipe for Chili's Chicken Enchilada Soup, by , is from Hanus Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Arlene Hanus


1 tbsp. extra-virgin olive oil
1 onion chopped
2 cloves garlic minced
5 cups low-sodium chicken broth
2 cups water
1 cup masa harina
1 cup enchilada sauce
16 oz. Velveeta, cut into cubes
2 cups cooked shredded chicken
1 tsp. chili powder
1/2 tsp. cumin
Kosher salt
Freshly ground black pepper
1. cup shredded monterey jack, for garnish
1 cup shredded cheddar, for garnish
Crushed tortilla chips, for garnish

In a large pot over medium heat, heat olive oil. Add onion and cook until soft, 5 minutes then add garlic and cook until fragrant, 1 minute. Add chicken broth and bring to a boil.

Meanwhile, in medium bowl, whisk together water and masa harina until smooth. Add to pot, whisking constantly until no lumps remain. Add enchilada sauce and Velveeta and cook, stirring often, until melted. Stir in chicken, chili powder, and cumin if desired. Season with salt and pepper to taste.

Serve warm and garnish with cheese and tortilla strips to serve.

Personal Notes:
Personal Notes:
I used butter instead of olive oil, no sodium chicken broth instead of low sodium.




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