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Chili's Chicken Enchilada Soup

By Todd Wilbur

Score: 4.76. Votes: 25
In stock (9313 items available)
  • $0.79

It's an item that you won't find on the menu at this national restaurant chain, but ask your server about the soup du jour and you'll find this one is available every day of the week. This soup also happens to be one of Chili's most raved-about items, and the subject of many a recipe search here on the site. Part of the secret in crafting your clone is the addition of masa harina—a corn flour that you'll find in your supermarket near the other flours, or where all the Mexican foodstuffs are stocked.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • 1 tablespoon vegetable oil
  • 1 lb. of skinless chicken breast fillets (approx. 3 fillets)
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Score: 4.76. Votes: 25
Rating of votes (25)
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Andy Prentiss
May 22, 2016, 22:00

Absolutely incredible!!! I was a little stumped between difference between masa harina and maiz flour. Thank goodness for google. Not only was it excellent but froze well to be enjoyed later.

Charalotte Mosely
Jan 16, 2013, 23:00

This recipe has been a staple for me for many years. I love the flavor of this more than the original at Chili's. One thing I do is substitute tortillas for the masa harina. I don't use that much masa, so the tortillas work as a thickening agent as well. I break them up and it works great.