Healthy Chicken Enchilada Soup Recipe for Fall 2025

Let’s face it, rolling enchiladas is not for the faint of heart. The tortillas tear, the fillings spill, and before you know it, your kitchen looks like a war zone.

But what if you could get that same cozy, bold enchilada flavor without the mess, without the work, and all in one pot?

That’s where this Chicken Enchilada Soup recipe comes in.

This is a copycat of the iconic Chili’s Chicken Enchilada Soup, but better. It’s healthier, loaded with protein, freezer-friendly, and surprisingly easy to make.

You’ll ditch the canned enchilada sauce and use real, wholesome ingredients. Plus, a magical little trick involving masa harina (corn flour) that gives it that irresistible tortilla flavor.

Whether you’re meal prepping, cooking for the family, or just chasing restaurant comfort food from your kitchen, this is the soup for you.

Let’s dive in.

🌟 Why You’ll Love This Chicken Enchilada Soup

If you’ve ever craved enchiladas but couldn’t bring yourself to deal. With the messy prep work, rolling tortillas, or washing five different pans. This recipe is your new best friend.

Here’s why you’re going to fall in love with this Chicken Enchilada Soup:

✅ All the Flavor, None of the Fuss

You get that bold, cheesy, chili-spiced enchilada flavor in every spoonful, without any of the rolling, layering, or baking. Just one pot. That’s it.

✅ Super Simple & Minimal Cleanup

No casserole dish. No tortilla assembly line. Just chop, simmer, stir, and enjoy. It comes together in under an hour with basic kitchen tools and pantry staples.

✅ Healthier Than the Restaurant Version

This homemade copycat version of Chili’s Chicken Enchilada Soup is made with whole ingredients, no preservatives, and no mystery sauces. Compared to the restaurant’s soup, this one saves you around 80 calories per serving and adds 8 grams of protein. It’s a win-win for flavor and fitness.

✅ Perfect for Meal Prep

Make a big batch on Sunday and you’re set for the whole week. This soup stores beautifully and freezes even better. It’s a go-to for busy days or lazy nights when cooking feels like too much effort.

🛒 Ingredients You’ll Need

Here’s a full breakdown of every ingredient used in this easy one-pot soup, along with exact measurements. Most of these are pantry staples or easy-to-find grocery store items.

🔪 Step-by-Step Guide: How to Make Chicken Enchilada Soup

There’s something comforting about a big pot of soup simmering on the stove, especially when it’s this cheesy, spicy Chicken Enchilada Soup that tastes like your favorite restaurant dish… but healthier and homemade.

Each step here is designed to keep things simple, flavorful, and beginner-friendly. Whether you’re a seasoned home cook or still figuring out which drawer hides your garlic press, you’ll be able to pull this off without stress.

Let’s get into it.

🧅 Step 1: Prep the Flavors

Before turning on the heat, prepare your base ingredients. These are the building blocks of flavor for the entire soup, so don’t skip or rush this step.

What you’ll need:

• 1 medium yellow onion, diced
• 2 cloves of garlic, minced
• 1 tablespoon olive oil

Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Once it’s shimmering (but not smoking), toss in the diced onion.

Sauté the onion for about 3–4 minutes, stirring occasionally, until it becomes soft and translucent. You’ll know it’s ready when your kitchen starts smelling amazing and the edges of the onion begin to turn golden.

👉 Pro Tip: If your onions are sticking or browning too fast, reduce the heat slightly. We want them soft and fragrant, not burned.

Once the onions are looking good, add the minced garlic and sauté for another 30 seconds. Garlic burns quickly, so be ready to move on to the next step.

🍗 Step 2: Season and Sear the Chicken

Now it’s time to build even more flavor and add the chicken.

What you’ll need:

• 1 pound boneless, skinless chicken breasts (or thighs)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon salt

Add the chicken directly into the pot with the sautéed onion and garlic. If you’re using whole breasts or thighs, that’s okay, we’ll shred them later.

Sprinkle the chili powder, cumin, paprika, and salt directly over the chicken and stir everything together so the spices coat the meat and vegetables evenly.

You’ll want to sear the chicken for a few minutes on each side, not cook it through, give it a nice golden color and a bit of texture. This adds richness and helps lock in the flavor before we simmer.

🔥 Flavor Note: Chicken thighs have more fat and flavor than breasts, but also more calories. If you’re watching fat content, stick with breasts. Want maximum flavor? Go with thighs. The cooking time remains relatively unchanged either way.

🍅 Step 3: Add the Liquid Gold

Now we’re turning your pot of chicken and spices into a glorious, bubbling soup.

What you’ll need:

• 1 can (398 ml / ~14 oz) crushed tomatoes
• 1 can green chilies (~4 oz)
• 1 tablespoon brown sugar
• 4 cups chicken broth

Dump in the crushed tomatoes. (If you’re using a larger can, such as the standard 796 ml size found in Canada, use half and store the remaining contents in a sealed container in the freezer for next time.)

Add the can of green chilies, which bring just the right amount of heat without overwhelming the spice. And 1 tablespoon of brown sugar, which helps smooth out the acidity from the tomatoes.

Pour in the chicken broth, and stir to combine.

Turn the heat up to bring everything to a boil, then reduce it to medium-low for a gentle simmer.

Simmer the soup uncovered for 25 minutes, allowing all the flavors to meld together as the chicken finishes cooking in the flavorful broth.

🧠 Why skip the enchilada sauce? Most copycat recipes use canned enchilada sauce. But here, you’re making your own from scratch using crushed tomatoes, green chilies, and brown sugar. This gives you:

• Fewer preservatives
• Cleaner, more wholesome ingredients
• Better control over flavor and spice levels

🌽 Step 4: The Secret Ingredient: Masa Harina

Okay, this is the game-changer.

What makes this soup taste exactly like a big cheesy chicken enchilada? The masa harina.

What you’ll need:

• 1 cup masa harina (corn flour)
• 2 cups warm water

In a separate bowl, whisk together the masa harina and warm water until a smooth mixture forms. You want to create a thick, pourable mixture with no lumps.

🥄 What is masa harina?
Masa harina is corn flour made from dried corn that’s been soaked in lime water. It’s the same stuff used to make corn tortillas and tamales. And it’s the key to making this soup taste like the real deal from Chili’s.

You can usually find it in the baking aisle or the international section of most grocery stores, or order it online if needed.

🛑 Important: Don’t add dry masa harina directly to the pot; it’ll clump. Whisk it constantly with water first to achieve a smooth, even texture.

Once the masa mixture is ready, set it aside. We’ll stir it in after we shred the chicken.

🧀 Step 5: Prep the Cheese and Toppings

While the soup simmers and the chicken cooks, use this downtime to prepare your toppings and finishing ingredients.

What you’ll need:

• 1 cup grated cheddar cheese
• Optional toppings:
  • Store-bought or homemade pico de gallo
  • Tortilla strips
  • Sour cream
  • Avocado slices
  • Chopped cilantro
  • Jalapeño slices

Start by grating your cheddar cheese and setting it aside. Freshly grated cheese melts more evenly and offers a richer flavor than pre-shredded cheese.

Now for the pico de gallo. You can buy a store-bought version if you’re short on time (no shame!). But if you want to make it fresh:

🥗 Quick Homemade Pico de Gallo Recipe

• 1 beefsteak tomato, chopped
• ½ red or white onion, diced
• A handful of fresh cilantro, chopped.
• Juice of ½ lime
• Pinch of sea salt

Mix all the ingredients in a bowl and let them sit while your soup finishes. The lime juice helps everything meld together into a bright, zesty topping.

🔪 Step 6: Shred and Return the Chicken

After your soup has simmered for 25 minutes, your chicken should be fully cooked and ready to shred.

Use tongs to lift the chicken out of the pot and place it on a cutting board or plate. Use two forks (or your fingers if it’s cool enough) to shred the meat into bite-sized pieces.

Once shredded, return the chicken to the pot and stir everything together.

Now it’s time to add that masa harina magic.

Slowly pour the masa harina + water mixture into the soup while stirring. Follow it up with the grated cheddar cheese.

Let everything simmer together for another 5–7 minutes, stirring occasionally. The soup will thicken and take on a creamy, rich texture, thanks to the combination of masa and cheese.

At this point, it will look and smell incredible. The consistency should be hearty, but still spoonable. Not quite a stew, not quite a broth. Just right.

🍲 Step 7: Time to Serve!

Your soup is done, and now it’s time to bring it all together.

Grab a ladle and serve the soup into wide, cozy bowls. Now for the fun part—toppings! Layer on:

• A generous scoop of pico de gallo
• A handful of crispy tortilla strips
• A dollop of sour cream
• A few slices of avocado
• Fresh chopped cilantro
• Jalapeño slices for heat, if you’re brave

Serve immediately with tortilla chips or warm cornbread on the side.

And just like that, you’ve made a cozy, hearty bowl of homemade chicken enchilada soup that tastes like it came straight from a restaurant kitchen… only healthier, fresher, and tailored precisely to your tastes.

🍽️ What to Serve With Chicken Enchilada Soup

This Chicken Enchilada Soup is hearty enough to stand on its own, but if you’re looking to round out your meal. There are plenty of simple and satisfying side options that pair perfectly with it.

🫓 1. Tortilla Chips and Guacamole

No enchilada-inspired meal is complete without crispy tortilla chips. Serve them alongside a bowl of homemade or store-bought guacamole for a creamy, crunchy contrast.

👉 Pro Tip: Dip the chips right into the soup for double the flavor.

🧀 2. Cheesy Quesadillas

Make a quick cheese quesadilla with flour or corn tortillas and your favorite cheese. Slice into triangles and serve as a dunkable side.

Want to level it up? Add black beans, corn, or cooked chicken to the inside of the quesadilla.

🥬 3. Avocado Lime Salad

For something lighter, toss together a simple salad of romaine, chopped avocado, red onion, cherry tomatoes, and a lime vinaigrette. It’s fresh, cooling, and balances the richness of the soup.

🌽 4. Mexican Street Corn (Elote)

If you’ve a little extra time, consider grilling some corn on the cob and brushing it with mayonnaise, chili powder, lime juice, and cotija cheese. It’s sweet, tangy, and smoky, perfect for this bold-flavored soup.

🍚 5. Cilantro Lime Rice or Spanish Rice

Want to stretch the meal even further? Add a scoop of rice right into your soup bowl. It bulks it up and turns the dish into an ultra-filling one-pot dinner.

🧠 Pro Tips for Chicken Enchilada Soup Success

Here are 5 tips to make sure your soup turns out perfect, every single time.

✅ 1. Whisk Masa Harina Before Adding

Masa harina is magical, but only if you treat it right. Always dissolve it in warm water before stirring it into your soup. This prevents clumps and gives your soup that velvety texture.

✅ 2. Shred the Chicken After Cooking

Let the chicken simmer in the broth to soak up all the spices, then shred it before adding it back. This helps the meat stay juicy and flavorful.

✅ 3. Store Toppings Separately

If you’re meal prepping or freezing, don’t store pico de gallo or tortilla strips with the soup. Add those fresh just before serving so they stay crisp and vibrant.

✅ 4. Grate Your Cheese

Pre-shredded cheese often contains anti-caking agents that can affect the smoothness of the soup. Freshly grated cheddar melts like a dream and adds better flavor.

✅ 5. Make a Double Batch

This soup freezes incredibly well. Make a double batch and store in individual portions. You’ll thank yourself on those nights you don’t want to cook but still want something cozy and homemade.

🔄 Substitutions & Customizations

Whether you’re missing an ingredient or want to adapt the dish to suit your dietary preferences, this soup is highly flexible. Here’s a quick guide to smart swaps and adjustments:

🥄 Final Thoughts: Cozy, Cheesy, and Always on Repeat

Enchiladas are delicious, but making them from scratch can feel like a full-on culinary workout. That’s why this Chicken Enchilada Soup is such a lifesaver. You get all that comforting flavor, melty cheese, warm spices, and tender chicken without any of the fuss.

It’s quick enough for weeknights, cozy enough for weekends, and freezer-friendly enough for your busiest days. Plus, with simple ingredients and one pot to clean, it’s the kind of recipe you’ll come back to again and again.

Whether you’re meal-prepping lunches, feeding a crowd, or just craving something soul-warming and spicy, this Chili’s copycat soup delivers every time. So go ahead, ladle up another bowl, you’ve earned it.

🍴 More Cozy Recipes You’ll Love

Looking for more easy comfort food recipes? These reader favorites are perfect for fall nights, meal prep Sundays, or whenever you need something hearty and satisfying:

🥘 Delicious Beef Stew Recipe You’ll Make Weekly

A rich, slow-simmered beef stew with tender chunks of meat, vegetables, and the most flavorful gravy. Perfect for cold nights or weekend dinners.

🍋 Easy 15-Min Prep Lemon Chicken Orzo Soup Recipe

Light, bright, and packed with fresh Greek-inspired flavor. This soup is quick to make and ideal for busy weeknights when you want something homemade but healthy.

🥩 Best 40-Min Prep Roast Beef Recipe for Holiday

Your go-to roast beef for special occasions or just when you want to impress without the stress. Juicy, perfectly seasoned, and surprisingly easy to make.

Ella Foster

Ella Foster, co-founder of FoodBears.com, is a skilled writer whose love for cooking fuels her creative work. Her passion for experimenting in the kitchen brings authentic flavor and culinary inspiration to every piece she crafts for the platform.