Chili's Chicken Enchilada Soup with Masa Harina
A hearty restaurant-style soup featuring tender chicken in a rich, thickened broth made with masa harina for authentic Mexican flavor. Creamy American cheese melts into the tomato base with warm spices like cumin, chili powder, and cayenne. Perfect for cold weather comfort food or when craving that famous Chili's restaurant taste at home. The masa harina creates a unique texture that sets this apart from typical chicken soups.
Ingredients
- ½ cup vegetable oil
- ¼ cup chicken basechicken bouillon cubes4 cubes dissolvedflavor base
slightly different salt level
- 3 cups yellow onions, diced
- 2 teaspoon ground cumin
- 2 teaspoon chili powder
- 2 teaspoon granulated garlic
- ½ teaspoon cayenne pepper
- 1 teaspoons salt, or to taste(optional)
- 2 cups masa harinaall-purpose flour1:1 ratiothickeningadds gluten
will change authentic flavor and texture
- 4 quarts water
- 2 cups crushed tomatoes
- ½ pound processed American cheese, cut in small cubesMonterey Jack cheesesame amountmelting cheese
different flavor profile
- 3 pounds cooked chicken, diced
Instructions
- 1
Combine masa harina with water in a pitcher, stirring until lumps dissolve
- 2
Cook oil, chicken base, onions, and spices in large pot until onions are soft and translucent
- 3
Add masa harina mixture to onions and bring to a boil
- 4
Cook for 2 to 3 minutes, stirring constantly
- 5
Stir in remaining water and tomatoes, return to boil
- 6
Add cheese and cook until melted
- 7
Add chicken and heat through
Tips
Use rotisserie chickens as a convenient shortcut - two whole chickens provide about 3 pounds of meat.
Stir the masa harina mixture constantly when cooking to prevent lumps and eliminate raw flour taste.
Cut cheese into small cubes for faster, more even melting throughout the soup.
Good to Know
Refrigerate up to 4 days in covered container. Reheat gently, adding water if needed as soup may thicken.
Can be made 1 day ahead. Flavors improve with time. May need thinning when reheating.
Serve hot with tortilla chips, shredded cheese, or sour cream as garnishes.
Common Mistakes
Don't skip dissolving masa harina in water first to avoid lumps in the finished soup.
Stir constantly when cooking masa mixture to prevent sticking and burning.
Substitutions
will change authentic flavor and texture
slightly different salt level
FAQ
Can I freeze this soup?
Yes, freeze up to 3 months. The texture may change slightly due to the cheese and masa harina, but it reheats well with gentle stirring.
What if I can't find masa harina?
Substitute with all-purpose flour using the same ratio, though the flavor and texture will be different from the authentic version.
Can I use fresh chicken instead of cooked?
Yes, cook 3 pounds of raw chicken in the soup base until tender, then shred. This will add about 25-30 minutes to cooking time.