By kcdelong on April 08, 2003
Photo by quianawana
Photo by quianawana
"The dish is one of Chili's most raved-about items. I ordered this when I was at lunch with my sister. Had to get two bowls to go!"
Serving Size: 1 (283 g)
Servings Per Recipe: 12
"My husband loves chilli's and goes there for this soup! I have tried many of time to recreate chilli's verison and finally found the recipe! We love it and it is super close to the actual chilli's soup but I did not use the mesa cause i know how thick it can get! What i did was take corn tortillas and put them into my bleander about 6 made two cups and that seemed to be a good amout also i did use a lil more enchilada sauce! I also made my own tortilla strips by cutting up corn tortialls and frying them in a lil olvive oil and salt for the garnish! try sour cream as a garnish also!"
"I worked at Chili's for 10 years, and this recipe is pretty darn close!! I don't think Chili's has onions in it, but I use them anyway for the flavor. I usually 1/2 it, use one can of Chicken Broth (almost 2 cups) and I don't add that much Velveeta...about 3/4 the amt...kinda to taste and consistency. It felt like a cheese "dip" the first time I made it with all that cheese. I also think the Masa ratio is perfect. I add more Enchilada sauce (homemade is the best...it's easy!) for flavor. I've been making this for a while. My 8-yr old loves it! (without the pico, of course) :)) Thank you!!!"
"This is fantastic, however, I garnish with shredded cheddar cheese, crumbled corn tortilla chips and chopped green onions. I do not serve the Pico de Gallo. I half the recipe, and do not use chicken. I keep the masa hirna in the freezer, and put 1/2 cups of encilada sauce in baggies and freeze them! Recipe halfs nicely. I guess I have made it a cheese enchilada soup."
"I made this recipe, followed it to the letter. I think it has too much cheese, tasted like a cheese soup. Next time I will cut back on the velvet. Still looking for the one that tastes like Chili's....."
"Delicious! I used a can of refried beans instead of the masa harina & substituted the cumin & chili power with 1TB of taco seasoning (what I had on hand). Also, I didn't add the 3 cups of water (don't think it needs it). Served with tortilla chips. Mmm!"
"I've been making this recipe for a while, though I change it up quite a bit. I find the water/chicken broth to Masa ratio for this recipe perfect, which is why I use it as a base. I would never use Velveeta, so I use a shredded mix of Mexican cheeses instead. Usually about 3 cups (I think 2 cups would work fine as well). I also use approximately 2 cups of enchilada sauce instead of just one cup. This doesn't make the recipe too watery. I also add a few dashes of Tapatio hot sauce and quite a few dashes of Mexican chile powders and red pepper flakes. Preferably, I cook it a day ahead and reheat the next day, and the flavours are much more pronounced that way. This won't make the recipe identical to Chili's; however, my husband and I used to be addicted to the Chili's version and now we prefer our own."
"My kid loves Chili's only because of this soup!!! I made it tonight.........and it was a hit. I added no salt.....and it was plenty salty..fyi. Thanks for a souper recipe!!!"
"This was a great recipe. I used leftover chicken and simmered the carcass in the chicken broth with a chopped onion and lots of grated garlic. Then I cleaned the meat off the carcass and made the soup pretty much as listed. I did add a can of drained black beans, a can of drained sweet corn and a can of diced tomatoes. It was delicious! And not too labor intensive...I will definitely make this recipe again!"
"This stuff is awesome!!! I used hot enchilada sauce with this (I like the spice!), and instead of chicken, I stewed some steak meat and shredded it. I also used the mexican velveta instead of the regular stuff. This soup is very thick, but it won't scorch if you cut the velveta into small cubes, keep it over medium heat or lower, and stir it frequently (every couple minutes or so... believe me you'll want to stand in the kitchen and smell it cooking anyway!). I'll be making this for dinner again very soon! Thanks so much for posting this recipe!"
"i made this soup tonight. i thought it was very good. however i could never get it to boil because i scorched it twice. i changed to the third pot, and saved the soup but i am afraid to reheat it in a pot, probably use the microvave. i also added a can of ro-tel which is just tomato and green chillies. to add some color. so watch your temperature even on low, that was what i was on when i scorched my soup."
"SOOOOO GOOD!!! Just like the restaurants !!!"
"The soup is very easy to make and taste great. You need to be careful not to burn it ... stir constantly and keep the heat low but still simmering."
"This isn't quite the same as Chili's, but it is delicious. I agree it's a bit gritty. Next time I would add less masa haring, more chicken (there is not much at all if you go by recipe), and more enchilada sauce. I like spicier and it was a little bland so I would use a spicy enchilada sauce. I had to add in a teaspoon of cayenne pepper to make it spicier, and also more cumin and chili pepper. I might add corn to it next time as well. However, I just had a bowl and it is still pretty yummy!"
"Love this soup. Made half a recipe and was perfect for the two of us. DH had three helpings. Made fried corn tortilla strips to top it."
"I love chili's soup and this is not like it at all. It was ok, but not one I would make again."
"A five star rating isn't given very often by my family. But with this recipe, it deserves nothing less. Because some of our family are vegetarians I left the chicken out. I used one whole 10oz can of mild enchilada sauce. The very last thing I did before simmering was add one bag of frozen Quorn tenders to replace the chicken. I made the pico with fresh ingredients from the garden. No one garnished their soup except DD who topped it with a dollop of sour cream. We enjoyed the pico with tortilla chips on the side. While we have never had Chili's Chicken Enchilada soup, we are definitely looking forward to having your version again!"
"My husband and I LOVED this soup almost as much as the chicken tortilla soup in Chilli's! It was delicious! I was unable to locate the mesa though, in my local grocery stores (Big Y, Stop and Shop, and Price Chopper) and so I used regular corn meal. It was way too grainy so I will have to track down mesa. Kudos to the author of this recipe!!"
"This was A-Fricking-Mazing! Followed recipe to a T. Will make a few adjustments for my family. But you need to make this!"
"I was fasting for a month and decided to make this recipee without chicken sub/corn. sub chicken broth/ vegitable broth... and Instead of tortilla chips I bought a bag of dorito's... my picture is waiting approval but all in all it was ahmazing... my pic is of a clear cup of the soup... I will do this again and next time with chicken. Next time i need a bigger pot because it brimmed the top."
"This is my new favorite soup! I don't know if it's similar to Chili's soup or not, because I haven't had the one from Chili's. My husband likes Chili's chicken enchilada soup though, and he also likes this, so that's a good sign. I can't compare it to Chili's but I can say I love it!
I made it with enchilada sauce that was labeled "medium" and it had a nice kick to it, which hubby and I liked, but not the kids, who haven't developed a taste for spicier foods yet. Next time I make it, I'll make it with the "mild" sauce and see if the kids like it better! I'll definitely make it again!
Having made this twice now, I feel compelled to add that this soup scorches REALLY easily after adding the masa and the cheese. The instructions say to bring it to a boil before turning it down and letting it simmer, and you REALLY have to stir it CONSTANTLY or it will scorch on the bottom of the pot!!"