ThisCopycat of Chili’s Chicken Enchilada Soup is creamy, comforting, and bursting with delicious flavor. But, if you ask me the best part is that you don’t have to spend a ton of money eating out to enjoy it. Â Because we can make it right at home in your Instant Pot!
With prices rising we have started making more and more of our restaurant favorites at home to avoid not only spending extra money eating out but also not having to deal with long wait times at restaurants.
So, when when the craving hit for this creamy chicken enchilada soup, we knew we had to try to remake it at home. And, let me tell you we think it turned out better than the restaurant version.
So, if you are like me and you want to start making some of your restaurant’s favorite foods at home this is the recipe for you. Plus, you may also want to give this Olive Garden Breadsticks recipe a try! They pair so well with this soup, who said you can’t make two different restaurant copycats in the same meal?
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Why You’ll Love This Instant Pot Enchilada Soup
- All of the simple ingredients that you need to make this copycat of Chili’s Chicken Enchilada Soup are easy to find at your local grocery store, so that means that you have to worry about specialty ingredients.
- This recipe comes together in just one pot, so you get a delicious soup recipe without a lot of dishes to clean up afterward.
- It will quickly become one of your family’s favorite Mexican dishes because of how quick it is to make. It’s perfect for busy weeknights.
- Nothing warms you up more on a cold day than a copycat version of a bowl of soup like this delicious recipe.
- With this Chili’s copycat recipe, you can skip the wait at the Chili’s restaurant and still enjoy your favorite soup at home.
Ingredients Needed
- purple onion
- olive oil
- Knorr® Caldo con Sabor de Pollo or powdered chicken bouillon,
- water
- large chicken breasts
- chili powder
- ground cumin
- garlic powder
- masa harina
- red enchilada sauce
- melting cheese
- Tortilla strips, (salad topper)
- Shredded cheese
- Fresh pico de gallo
Helpful Tools
How To Make Chili’s Enchilada Soup
- Turn the Instant Pot onto saute mode and allow the pot to warm up.
- Once the pot is hot add the oil and diced onion. Saute the onion until soft and translucent or for about 5-8 minutes.
- Once soft, add the water and bouillion and stir until combined.
- Add in the chicken breasts and spices.
- Place the lid on the pot, close the pressure valve, and cook on high pressure for 8 minutes.
- Manually release the pressure when the cooking time is finished.
- Remove the chicken breasts and shred the meat with two forks.
- Return the Instant Pot to saute mode and bring the broth to a simmer.
- Once simmer, add the enchilada sauce, and melting cheese and stir until the cheese is fully melted.
- Whisk in the masa harina and stir until the soup starts to thicken.
- Serve the soup warm and garnish with pico, shredded cheese, and tortilla strips if desired.
Storage
Store leftovers in mason jars for individual servings or in an airtight container in the fridge for up to three days.
You could also freeze leftovers of this soup in an airtight container for up to three months in a freezer-safe container.
Recipe Variations
- Like more heat in this dish? Add a dash of cayenne pepper or red pepper flakes to the soup to add more flavor.
- Are you a fan of peppers? If so, you can add some diced green chilies or even diced jalapenos to the soup while it is cooking for even more flavor.
- Don’t have masa? If you don’t have masa flour, you can use a cornstarch slurry as the thickening agent for this simple soup.
Tips & Tricks
- Be sure to choose a melting cheese that will melt easily in the soup. Velveeta or store-brand Velveeta cheese works best.
- If you don’t have the powdered bouillon you can use chicken stock or chicken broth instead. However, the bouillon gives the best flavor.
- Any of your favorite taco toppings are great options for garnishes for this delicious soup. Sour cream, cilantro, corn tortillas, and shredded cheddar cheese all work great.
- I prefer to use boneless skinless chicken breasts in this recipe, however, you could boneless skinless chicken thighs instead if you prefer.
- If you are out of olive oil, you can use vegetable oil, canola oil, or even avocado oil to saute your onions.
- Make sure that you scrape the bottom of your pot well once you add the water so that you don’t get a burn notice while it’s cooking.
- If you want to add a little more flavor to this hearty soup you can add minced garlic, a couple of ounces of cream cheese, or even drained and rinsed pinto beans to take it to the next level.
FAQ
Do you have questions about this Copycat Chicken Enchilada Soup recipe? Here are the answers to the most commonly asked questions about this cheesy soup recipe.
I prefer to reheat the soup on the stove top in a saucepan over medium heat for about 10 minutes or until it is warm all the way through. However, you could also reheat a single bowl in the microwave for 1-2 minutes or until it’s hot.
Melting cheese is another name for Velveeta cheese. It’s a processed American cheese that melts into a creamy and smooth sauce that will make this copycat chili’s chicken enchilada soup extra cheesy.
Yes, instead of using Velveeta, you could use a block of cream cheese and also stir in two cups of shredded cheddar cheese for taste and texture.
Other Soup Recipes
If you enjoy soup recipes like this one, then you may want to give some of these other soup recipes a try. You never know you may find another family-favorite recipe in this list.
- Instant Pot Cheeseburger Soup
- Instant Pot Broccoli Cheddar Soup
- French Onion Soup
- Instant Pot Taco Soup
Grab more soup ideas and make some of the best dry soup mix recipes!
Chili’s Enchilada Soup Copycat Recipe
Ingredients
- ½ purple onion diced
- 1 Tablespoon olive oil
- 5 tips Knorr® Caldo con Sabor de Pollo powdered chicken bouillon,
- 5 cups of water
- 2 large chicken breast
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 2 teaspoons garlic powder
- ¾ cup masa harina sub cornstarch (1/3 c) if needed
- 10 ounces can red enchilada sauce
- 15 ounces brick of melting cheese any brand or Velveeta brand.
- Tortilla strips (salad topper)
- Shredded cheese
- Fresh pico de gallo
Instructions
- Turn the Instant Pot onto saute mode and allow the pot to warm up.
- Once the pot is hot add the oil and diced onion. Saute the onion until soft and translucent or for about 5-8 minutes.
- Once soft, add the water and bouillion and stir until combined.
- Add in the chicken breasts and spices.
- Place the lid on the pot, close the pressure valve, and cook on high pressure for 8 minutes.
- Manually release the pressure when the cooking time is finished.
- Remove the chicken breasts and shred the meat with two forks.
- Return the Instant Pot to saute mode and bring the broth to a simmer.
- Once simmer, add the enchilada sauce, and melting cheese and stir until the cheese is fully melted.
- Whisk in the masa harina and stir until the soup starts to thicken.
- Serve the soup warm and garnish with pico, shredded cheese, and tortilla strips if desired.
Notes
- Be sure to choose a melting cheese that will melt easily in the soup. Velveeta or store-brand Velveeta cheese works best.
- If you don’t have the powdered bouillon you can use chicken stock or chicken broth instead. However, the bouillon gives the best flavor.
- Any of your favorite taco toppings are great options for garnishes for this delicious soup. Sour cream, cilantro, corn tortillas, and shredded cheddar cheese all work great.
- I prefer to use boneless skinless chicken breasts in this recipe, however, you could boneless skinless chicken thighs instead if you prefer.
- If you are out of olive oil, you can use vegetable oil, canola oil, or even avocado oil to saute your onions.
- Make sure that you scrape the bottom of your pot well once you add the water so that you don’t get a burn notice while it’s cooking.
- If you want to add a little more flavor to this hearty soup you can add minced garlic, a couple of ounces of cream cheese, or even drained and rinsed pinto beans to take it to the next level.