Can I use flour tortillas instead of corn?

You can, but corn tortillas provide better flavor and thickening. If using flour, start with less to avoid gumminess.

Can I make this less spicy?

Yes. Use mild chili powder and enchilada sauce. Taste and adjust the spice level at the end to suit your preference.

Can I use leftover turkey instead of chicken?

Absolutely. Leftover turkey works well as a substitute and adds a new twist to the soup.

Irresistible Chili’s Chicken Enchilada Soup You Can Make at Home

By:

Emma

December 19, 2025

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chili’s chicken enchilada soup is that cozy bowl you dream about when the weather turns chilly and the week just will not quit. The restaurant version hits the spot, but you can make it at home with pantry staples and a few smart shortcuts. My family loves this recipe because it is creamy, cheesy, and loaded with real chicken flavor. You get that rich enchilada taste without babysitting a sauce all afternoon. If you want a comforting soup that feels like a hug in a bowl, this is it.

Table of Contents

Why You’ll Love This Recipe

Let me be honest. I used to think making restaurant copycat soup meant complicated steps and mystery ingredients. Then I tested and tweaked this version until it tasted like the real deal, but simpler. The result is thick, savory, and silky, with just enough heat to make your taste buds pay attention. It is cozy without being heavy, and it works for busy weeknights or casual hosting.

You will love that the base uses everyday items you probably already have. The texture is creamy and satisfying because we blend part of the soup, then fold in shredded chicken and cheese. It is flexible, too. If you like it spicier, add more chili powder or a pinch of cayenne. If you want it extra creamy, swirl in a touch of cream at the end. And yes, the leftovers taste even better the next day.

“I made this on a Sunday and my husband asked if I secretly picked it up to-go. It is that close. Creamy, comforting, and super doable for a busy family.”

To be clear, this is not a complicated restaurant project. It is a smart home cook move that delivers big flavor with minimal fuss. If you are craving chili’s chicken enchilada soup, this version scratches the itch without the drive or the bill.

What You Need for this Recipe

Here is the good news. You do not need a specialty store to pull this off. Most items are basic and budget friendly.

Core ingredients

Cooked chicken shredded or chopped, about 3 cups. Rotisserie works great.
Chicken broth low sodium preferred, 6 cups.
Red enchilada sauce 2 cups. Pick your favorite brand.
Onion 1 medium, finely diced.
Garlic 3 cloves, minced.
Tomato paste 2 tablespoons for depth.
Corn tortillas 4 small, torn into pieces, to thicken and add authentic flavor.
Cheddar or Colby Jack 1.5 cups, freshly shredded for smooth melting.
Milk 1 cup, or half and half for richer texture.
Oil or butter 2 tablespoons for sautéing.
Spices chili powder, cumin, smoked paprika, salt, black pepper.

Toppings and mix-ins

These take your bowl from good to unforgettable. Try chopped cilantro, crushed tortilla chips, diced avocado, lime wedges, and a dollop of sour cream. If you love heat, sliced jalapeños always win.

Tool checklist

A medium to large pot, a blender or immersion blender, and a good stirring spoon. If you only have a regular blender, it is fine. Just cool the soup slightly before blending and vent the lid.

One more tip. Freshly shredded cheese melts smoother than pre-shredded, which can feel a bit grainy because of anti-caking powders. For that velvety finish you remember from chili’s chicken enchilada soup, the extra minute of shredding is worth it.

Recipe Tips

How to make it step by step

Warm 2 tablespoons oil or butter in a pot over medium heat. Add diced onion and a pinch of salt. Cook until soft and lightly golden, about 5 to 7 minutes. Stir in garlic for 30 seconds until fragrant.
Stir in 2 tablespoons tomato paste, 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, and a few grinds of black pepper. Cook 1 minute to wake up the spices.
Pour in 6 cups chicken broth and 2 cups enchilada sauce. Add the torn corn tortillas. Bring to a gentle simmer and cook 10 to 12 minutes, stirring now and then, until the tortillas soften and start to thicken the soup.
Blend the base. Use an immersion blender right in the pot until smooth. If using a stand blender, cool the soup for a few minutes, blend in batches, and return it to the pot.
Stir in 3 cups shredded or chopped cooked chicken and 1 cup milk. Simmer on low 5 minutes. Do not boil after adding dairy.
Turn off the heat and gradually stir in 1.5 cups shredded cheese until melted and silky. Taste and adjust salt, heat, and tang. A squeeze of lime brightens everything.
Ladle into bowls and finish with your favorite toppings. I love crushed chips, cilantro, and a little sour cream swirl.

Flavor boosters

Toast the spices in the pot for a minute to deepen flavor. Swap half the milk with evaporated milk for extra body. Add a small can of diced green chiles if you like a mellow kick. Want smoky depth without more heat? A pinch of cocoa powder or a tiny bit of instant coffee can round things out without tasting sweet.

According to Harvard’s School of Public Health, using milk or unsweetened evaporated milk instead of heavy cream can reduce saturated fat intake while keeping meals satisfying and flavorful (source). It’s a helpful tip if you want to make this Chili’s Chicken Enchilada Soup feel a bit lighter without sacrificing the creamy, rich taste that makes it comforting.

Texture tweaks

If you like your soup extra thick, blend another half tortilla into the base. If it gets too thick, thin it with warm broth or milk. Remember that soup thickens as it cools, especially after chilling overnight.

Protein options

Leftover grilled chicken works beautifully. You can also use poached chicken breast or thighs. If starting from raw, simmer chicken in the broth for 12 to 15 minutes until it reaches 165 F, then shred and proceed.

One last tip for that signature feel. The blended tortilla base is the quiet hero here. It gives the soup that silky, slightly clingy texture you expect from chili’s chicken enchilada soup without using heavy thickeners.

Things to Consider Before Making this Soup

Spice level and family preferences

Chili powder blends vary a lot. Some are mild, some pack heat. Start modest, then add more at the end so you do not overshoot and scare the spice sensitive eaters at your table. If you are serving a mixed crowd, set hot toppings on the side so everyone customizes their bowl.

Salt control

Enchilada sauce and broth already carry salt. Use low sodium broth so you can season to taste at the end. When you stir in cheese, the salt level naturally rises, so always taste after the cheese melts before adding more salt.

Blending safety

Hot liquids expand. If using a standard blender, let the soup cool a bit. Work in batches and vent the lid slightly, covering with a towel. An immersion blender is easier and safer, and it saves dishes.

Allergy swaps

Gluten free eaters rejoice. This soup uses corn tortillas as the thickener. For dairy free, use unsweetened cashew milk and a dairy free cheese that melts well. The flavor will still be rich and cozy.

Budget and time

Rotisserie chicken makes this recipe fast and flavorful. If you want to save even more, cook a pack of chicken thighs in the broth, shred, and return to the pot. It adds a lovely richness without a lot of extra effort.

Storage Tips

Cool leftovers, then store in an airtight container in the fridge for up to 4 days. The soup thickens as it chills. When reheating on the stove, warm gently over low heat and loosen with a splash of broth or milk. If microwaving, use medium power and stir a couple of times so the heat distributes evenly.

For freezing, skip the cheese step and freeze the base for up to 3 months. Thaw overnight in the fridge, reheat, then stir in fresh cheese right before serving for the smoothest texture. Label your container so you remember the date and that it is the base only. It is a small step that saves a future dinner.

Meal prep tip. Portion into single serve containers for quick lunches. Add toppings fresh so they stay crisp and bright.

mistakes to avoid

Do not boil after adding cheese or dairy. High heat can cause separation and graininess. Keep the heat gentle and stir patiently while the cheese melts.

Do not skip tasting at the end. The salt level changes as ingredients blend. A squeeze of lime, a pinch of salt, or a bit more chili powder can take it from good to restaurant worthy.

Do not overblend the chicken. You want tender bites for texture. Blend only the base, then add chicken and cheese afterward.

Do not use pre-shredded cheese if you can help it. Freshly shredded melts creamier. It is a small upgrade with big payoff, especially in a soup like chili’s chicken enchilada soup where the cheese is a star.

Do not forget the tortillas. They are not just garnish. They thicken and flavor the base in a way flour cannot duplicate.

Common Questions

Can I make this in a slow cooker?

Yes. Add everything except milk and cheese. Cook on low 4 to 6 hours, blend the base, then stir in milk and cheese at the end until smooth.

What if I only have flour tortillas?

Use them in a pinch, but the flavor and thickening are better with corn. If using flour tortillas, start with less and add gradually so it does not turn gummy.

How spicy is it as written?

Medium, leaning mild. It depends on your chili powder and sauce. Taste before serving and adjust with cayenne, hot sauce, or diced jalapeños.

Can I use leftover turkey?

Absolutely. It is a great way to transform holiday leftovers into something new and cozy.

How do I keep the soup from separating?

Keep the heat low once dairy and cheese go in. If it gets too hot, remove from heat and whisk in a splash of warm milk to bring it back together.

A Cozy Bowl You Will Make Again

Now you have a simple, reliable way to make chili’s chicken enchilada soup at home without fuss. A few pantry staples, a smart blend for the base, and gentle heat for the cheese are the keys. The result is creamy, rich, and totally satisfying any night of the week. I hope this becomes your go to bowl for busy evenings and laid back weekends. Grab a spoon, add your favorite toppings, and enjoy every cozy bite.