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Chicken Enchilada Soup Dupe

It's a dupe! It's a soup! It's a soup dupe!

Recipe Video Here!

Chili's chicken enchilada soup is a top 10 favorite soup of mine. My first real job was working at a Chili's and I promise you I ate a bowl of this every day for a year. Now that I live about an hour away from any Chili's I have to make my own!

This soup dupe is so close to the original you might not be able to taste the difference! The secret is using a little masa and Velveeta to get the perrrrfect texture. Normally I wouldn't advocate for using processed cheese flavored product but... it is what it is. It's the only way to get the soup to dupe.

Because this soup is thickened with masa it's a good gluten free option! Keep that tip in your back pocket if you are gluten free or if you cook for any gluten free loved ones, you can thicken a lot of recipes with masa versus a roux!

Chicken Enchilada Soup Dupe


  • 3 cups diced chicken (I use dark meat, breast works too!)

  • 48 oz chicken stock

  • 2 Tablespoons ghee, butter, or oil

  • 1 white onion, diced

  • 1 (4 oz) can of diced green chiles (I used my frozen, roasted Hatch chiles)

  • 3 teaspoons chili powder

  • 2 teaspoons garlic powder

  • 2 teaspoons onion powder

  • 2 teaspoons cumin

  • 1 teaspoon smoked paprika (regular paprika is good if that's what you have!)

  • 1 teaspoon salt and pepper

  • 1 cup enchilada sauce or taco sauce (they're very similar, use what you can find)

  • 1/2 cup masa harina (I use Bob's Red Mill Organic)

  • 4 oz Velveeta

  • 4 oz cream cheese, softened

  • 1 cup shredded sharp or extra sharp cheddar (don't use pre-shedded)

  • Shredded cheese, for garnish

  • Pico de gallo or salsa, for garnish

  • Tortilla strips, for garnish


  1. Cook and dice your chicken in small pieces, if not using pre-cooked chicken as I did.

  2. Sauté onions in oil until soft and almost browning, add spices and toast for 1 minute.

  3. Add chiles, chicken, and broth to soup pot, bring to a boil, lower heat, and let simmer 10 minutes.

  4. Put masa in a small bowl and temper with 1 cup of broth, whisking to combine, and then add it to the soup pot along with your enchilada sauce, cream cheese, shredded cheese, and Velveeta.

  5. Simmer for about 20-30 minutes over low heat, stirring frequently to prevent scorching.

  6. Taste for seasoning and serve if you're happy with the flavor!

  7. If you want the soup to be a little less thick you can add a touch more chicken stock; if you want it to be thicker, temper a little more masa and add it. Just make sure to let the soup simmer for a few minutes after adding more masa so it doesn't taste raw.

  8. The classic way to garnish this soup dupe is with shredded cheese, tortilla strips, and pico de gallo!

My husband and I literally stood in the kitchen and ate this entire pot of soup when I made it this week. It is a soup I've made over and over and over again and I'll never stop making it, you can't make me! It's one of the few reasons I ever buy Velveeta.

I hope you give this recipe a try! If you do, let me know if it was a good soup dupe! You can tag me in photos or DM me on Instagram or TikTok @LizaHomesteads.



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