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

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! I would love to try a healthier version at home. —Traci Campbell
TOTAL TIME: Prep: 30 min. Cook: 25 min.
MAKES:6 servings
Healthy Test Kitchen Approved
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 equals 266 calories, 11 g fat (4 g saturated fat), 56 mg cholesterol, 866 mg sodium, 19 g carbohydrate, 2 g fiber, 24 g 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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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."

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!"

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!!!"

Reviewed Jan. 16, 2013

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

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."

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