Makeover Chicken Enchilada Soup Recipe
Makeover Chicken Enchilada Soup Recipe photo by Taste of Home
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Makeover Chicken Enchilada Soup Recipe

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Even though they have many other delicious dishes on the menu, I always find myself ordering Chicken Enchilada Soup from Chili’s. Here's the skinny version I make at home. —Traci Campbell, Saginaw, Texas
TOTAL TIME: Prep: 30 min. Cook: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Cook: 25 min.
MAKES: 6 servings


  • 2 corn tortillas (6 inches)
  • 1/2 teaspoon canola oil
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • SOUP:
  • 1 medium onion, chopped
  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 5 cups water, divided
  • 2 teaspoons reduced-sodium chicken base
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper
  • 1/3 cup masa harina
  • 8 ounces reduced-fat process cheese (Velveeta), cubed
  • 2 cups cubed cooked chicken breast
  • 3/4 cup pico de gallo
  • 6 tablespoons shredded Colby-Monterey Jack cheese

Nutritional Facts

1 cup: 266 calories, 11g fat (4g saturated fat), 56mg cholesterol, 866mg sodium, 19g carbohydrate (5g sugars, 2g fiber), 24g protein.


  1. Cut each tortilla lengthwise into thirds; cut each widthwise into 1/4-in. strips. Place strips and oil in a resealable plastic bag; shake to coat. Combine chili powder, salt and cayenne. Add to bag; shake to coat.
  2. Arrange tortilla strips on a baking sheet coated with cooking spray. Bake at 400° for 6-8 minutes or until crisp, stirring once. Remove to paper towels to cool; set aside.
  3. Meanwhile, in a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in 4 cups water, chicken base, chili powder, cumin, coriander and cayenne. Whisk masa harina and remaining water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
  4. Reduce heat. Stir in process cheese until melted. Add chicken; heat through. Ladle into bowls. Top with pico de gallo, shredded cheese and tortilla strips. Yield: 6 servings.
Originally published as Makeover Chicken Enchilada Soup in Healthy Cooking August/September 2012 , p23

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hicksojs User ID: 8282837 255238
Reviewed Oct. 10, 2016

"The flavor was there, but I used all chicken stock and no water. I also cooked the chicken in the soup and added a bag of Baja Roasted Corn Blend (buy it from Sam's). Didn't use Velveeta. I used 8 oz. finely shredded Colby Jack cheese. These really took this over the top!!!"

Brenda2772 User ID: 2165447 218099
Reviewed Jan. 17, 2015

"Great flavor! I was worried about it being thin, but after adding Cheese, tortilla strips tq sour cream , It wasn't."

kernens User ID: 1451287 200329
Reviewed Aug. 29, 2014

"My mom and I go to chili's on a regular basis just for their chicken enchilada soup. This was almost spot on. It was awesome! I did use all chicken broth instead of water and added rotel tomatoes and black beans for my husband and he and my boys loved it too. It's definitely a keeper!"

sunpls User ID: 6029516 125654
Reviewed Aug. 4, 2014

"This is the best enchilada soup ever!!!! I have made it numerous times. Stepson coming home on leave and wants this first thing!!!"

kay52178 User ID: 1593546 127388
Reviewed Jan. 16, 2013

"I used chicken broth in place of water and cooked my chicken in it. It has a unique texture."

aug2295 User ID: 4631582 184139
Reviewed Jan. 6, 2013

"This was delicious. I used cheddar cheese instead of the Velveeta, full sodium broth and added a chopped red pepper and 1/2 c or so of frozen corn, and left out the tortilla strips. My husband and 4 year old both ate seconds."

Pinstripes User ID: 3468767 127386
Reviewed Oct. 18, 2012

"Pretty good! It could use a few more vegetables. I throw in a chopped up bell pepper, celery, or corn to further it along."

liz-z User ID: 3103435 119417
Reviewed Oct. 4, 2012

"This soup got rave reviews. Three people claimed it was the best soup they have ever eaten. I made it exactly as the recipe calls but doubled the recipe."

Pinstripes User ID: 3468767 195778
Reviewed Aug. 21, 2012

"This is very good. It could definitely use some more veggies, and the pico de gallo really makes it. I didn't bother with the seasoned tortilla strips, either."

naenae3301 User ID: 2061013 195777
Reviewed Aug. 20, 2012

"LOVE LOVE this soup! Reminds me of Max & Erma's Tortilla soup....made it exactly like the recipe says except doubled :)"

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