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You have got to try our crock pot version of Cafe Zupas Chicken Enchilada Chili! It’s loaded with seasoned chicken, beans, and corn in a creamy, slightly spicy, soup.
Featured with this recipe
- Ingredients in Chicken Enchilada Soup
- The Secret’s in the Sauce
- Tips for Making Chicken Enchilada Chili
- Pressure Cooker or Instant Pot Instructions
- What Readers are Saying About our Chicken Enchilada Chili
- Frequently Asked Questions
- More Slow Cooker Soups to Try
- How to Make Cafe Zupas Chicken Enchilada Chili
- Chicken Enchilada Chili (Easy Cafe Zupas Copycat Recipe) Recipe
Cafe Zupas is famous for its delicious soups and for good reason. All of the soups at Cafe Zupas are amazing, but this one is my very favorite. It is so convenient to make in the crock pot. I have been working on a replica for Chicken Enchilada Chili for a while now and I feel like I finally have it. My husband actually prefers this version to all other chili recipes now. I am so excited to share this chili with you — and just in time for Cinco de Mayo. This chili is great because you can serve it as a side or as the main dish. It makes a great lunch or dinner and your kids will love it.
Ingredients in Chicken Enchilada Soup
It may seem like there are a ton of ingredients in this chili, but trust me, it comes together in a snap. Here’s all you need:
- Chicken breasts – they’ll boil right in the enchilada sauce. Chicken thighs work great too!
- Green AND Red Enchilada Sauce – It is especially good with our Homemade Enchilada Sauce
- Cream of chicken soup – if you don’t want to use a can of soup, we have a delicious homemade Cream of Chicken substitute recipe.
- Milk – adds extra creaminess to the soup. It’ll also help thin out the soup if it seems to thick. You can also add a bit of chicken broth.
- Rotel tomatoes – or a can of tomatoes with green chilis added
- Some chili powder and paprika – for flavor and color. You can add more or less of these ingredients depending on how spicy you like your soup.
- Black beans -I love the black beans in his chili but if you don’t have any on hand, kidney beans are a great substitute.
- Corn – I stir in a can of fire roasted corn niblets but you can use frozen or fresh corn in this recipe.
- Cheddar cheese – use a block and shred it yourself. It’s so much better than the pre-shredded stuff.
- Sour cream – use a little in the souprecipe and some as a garnish on top.
- Top this white chicken chili with tortilla chips, green onion, diced avocado, cilantro, salsa verde, more cheese and sour cream.
The Secret’s in the Sauce
What makes this chili taste so amazing is that it is made with red and green enchilada sauces. If you don’t like using canned enchilada sauce, we have a great homemade red enchilada sauce. It is so easy to make and you will love the taste. I bet you have most of the ingredients to make it in your pantry right now. For the green sauce, just type “homemade green enchilada sauce” into Google and you will be swimming in DIY options.
The broth of the chili is a little cheesy, a little creamy, a little spicy, and a lot of yummy. It is loaded with shredded chicken, tomatoes, chilies, black beans, and corn. Then top it off with crunchy tortilla strips, shredded cheddar cheese, and some sour cream and you have the most incredible soup! To add even more of a homemade touch, you can make our Homemade Tortilla Strips for a topping.
Tips for Making Chicken Enchilada Chili
- Sear the Chicken: Before adding it to the chili, try searing the chicken in a hot pan with a bit of oil. This step adds flavor and helps lock in the juices.
- Spices and Seasonings: The key to great chili is the seasoning. Use a blend of chili powder, cumin, paprika, garlic powder, and oregano to add to the Mexican flavor. Adjust the heat level with cayenne pepper or diced jalapeños.
- Simmer Slowly: Allow your chili to cook for an extended period in the Crockpot, ideally 2-3 hours on high heat or 4-6 hours on low. This allows the flavors to meld and develop depth.
- Beans: Use a combination of black beans, pinto beans, chili beans and/or kidney beans for added texture and flavor. Rinse and drain canned beans before adding them to the chili.
- Cream Cheese: Want to make your chili even creamier? Try adding 8 oz. of cream cheese to the mix. You can add it at the beginning or melt it in the microwave and add it at the end.
- Garnish Well: Top your chicken enchilada chili with a variety of garnishes for extra flavor and texture. Consider shredded cheese, sour cream, chopped cilantro, diced onions, sliced jalapeños, and a squeeze of lime juice.
- Serve with Tortilla Chips or Rice: Offer tortilla chips or cooked rice on the side. These make great accompaniments for scooping up the chili.
- Adjust Seasoning: Taste your chili before serving and adjust the seasoning as needed. You might want to add more salt, spice, or acidity, depending on your preference.
- Leftovers: Chicken enchilada chili often tastes even better the next day, as the flavors continue to meld. Store any leftovers in an airtight container in the refrigerator and reheat gently on the stove or in the microwave.
Pressure Cooker or Instant Pot Instructions
To make this recipe in an Instant Pot or pressure cooker. Simply add 1 cup of chicken broth to the bottom of the Instant Pot, then add the chicken, and then top with the the remaining Crockpot ingredients. Cook on high pressure for 40 minutes, then slow release for 20 minutes before doing a full release.
What Readers are Saying About our Chicken Enchilada Chili
“5+ stars for this recipe! The flavor is amazing 🤩 soooo good especially if you love anything Mexican! You can taste the richness and calories but so worth it! Great for colder weather!” – Denise
“We love this recipe! I’ve made it several times. I’ve never actually had Cafe Zupa’s anything but this is close to Chili’s chicken enchilada soup. It’s one of those recipes that you can make your own- add more or less of the ingredients, add in extra stuff if you want and it’ll still turn out fine. I made it for work and for a baby shower and both times it was a big hit.” – Lisa S.
“I made a double batch and it was so large I didn’t think my boyfriend and I could finish it before it went bad. We ate it in 3 days for lunch and dinner because it was absolutely PHENOMENAL. I’m actually making a double batch again today, just week later haha! This is the best recipe I have found online. Thank you thank you thank you!!” – Sarah C.
Frequently Asked Questions
It is a chili that incorporates the flavors of enchiladas. The protein in the soup is shredded chicken, instead of beef. In addition, red and green enchilada sauce are used in the base of the chili.
It’s very easy to make this gluten free! Just look for a gluten free cream of chicken soup and make sure your red enchilada sauce is gluten free.
Sure! Make sure to store in an airtight container and freeze for up to two months. To reheat, simmer in a saucepan on the stovetop.
Yes absolutely! Cook your chicken in the enchilada sauce in the instant pot and then add all the other ingredients. It will turn out great!
More Slow Cooker Soups to Try
If you like the ease and convenience of making soup in the slow cooker, you have to try more of these delicious slow cooker recipes.
If you love Mexican-inspired soups be sure to try our Copycat Cafe Rio Tortilla Soup, Emily’s Southwest Taco Soup, or our Black Bean Soup. Any one of these are sure to warm you up on a cold day and fill that comfort food craving.
How to Make Cafe Zupas Chicken Enchilada Chili
Chicken Enchilada Chili (Easy Cafe Zupas Copycat Recipe)
Video
Equipment
- Crock Pot (Slow Cooker)
Ingredients
- 2 boneless skinless chicken breasts
- 2 cups red enchilada sauce It is especially good with our Homemade Enchilada Sauce
- 1 cup green enchilada sauce
- 1 (22.6 ounce)can cream of chicken soup
- 1 cup milk
- 1 (10-ounce) RO*TEL diced tomatoes & Green Chilies
- 2 tablespoons chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 cup shredded cheddar cheese
- ½ cup sour cream
Toppings
- tortilla strips
- sour cream
- shredded cheddar cheese
- cilantro
- sliced avocado
Instructions
- In a large slow cooker, add the chicken breasts and both kinds of enchilada sauce.
- Cook for approximately 3 hours on high, until the chicken is cooked and will shred into the sauce.
- After shredding the chicken, add all remaining soup ingredients except the sour cream. Cook for 1 more hour.
- Turn off the heat. Whisk in the sour cream.
- Serve in individual bowl and garnish with toppings of choice.
Notes
- You can use our homemade red enchilada sauce in this recipe-it makes the soup especially good.
- Check the expiration date on dry spices and seasonings. Make sure they are fresh so they will give flavor to the chili.
- If you don’t have time for the slow cooker, you can make this recipe on the stovetop with an easy shortcut. Buy a rotisserie chicken at your local grocery store and shred the meat. Add it to a large pot on the stovetop along with the enchilada sauces. Bring to a boil. Add remaining ingredients except the sour cream and simmer, covered, for 30 minutes. Stir in sour cream and serve.
Spot on this was incredible!!
Made exactly as written except I omitted the salt (all the canned items had high sodium contents already) and made on the stove instead of a crockpot due to time constraints. The chili had a nice kick, but the flavor was just okay. Not sure if I’ll make it again.
Salt is a key ingredient not only for salty taste, but for enhancing other flavors. Instead of omitting the salt, you could use our lower sodium homemade cream of chicken soup recipe.
I made this using the red enchilada sauce recipe provided within the recipe. I made cream of mushroom soup since I had no chicken and used it in place of the cream of chicken soup. I used 10 oz can of mild green enchilada sauce (wasn’t sure what I was going to do with the extra 2 oz so just dumped it in! LOL, unsweetened soy milk for milk and 13.5 oz Morning Star Chik n strips in place of the chicken and 1 c fat free cheddar cheese. sour cream I made from tofu and cashews. 6 people tried it – some thought it was too spicy others thought it just right. Everyone liked it. I made it on the stove top
There is way too much chili powder in this recipe. Truly, 1 Teaspoon is plenty.
Can you freeze these soup?
Sure! Make sure to store in an airtight container and freeze for up to two months. To reheat, simmer in a saucepan on the stovetop.
Is one batch of your homemade condensed cream of chicken soup enough for this recipe? Thanks! Can’t wait to make this.
Yes it is!
I had a taste of this soup from my sister the one time I’ve been to Cafe Zupas and I remember it being so delicious so I decided I need to make my own. I made this for my family last night and it was seriously so good. My crockpot broke so I made this on the stove top and it worked great! So yummy, exactly what I was craving! Thanks for a great recipe.
I forgot to add the milk and doubled the corn and black beans. Turned out amazing.
Soooo yummy!!!
Second time making this recipe it’s good as long as you make it the way the directions say to make it. I couldn’t find green sauce so I used Herdez Taqueria street sauce it added more flavor and chili fixin’s Rotel. Simple Easy and Great
Can you please share a gluten free version of this soup?
I actually contacted Cafe Zupas and asked them about their gluten free options and they said that a few soups do not contain, but they are all been made in the same pots and stuff, so I was looking for a recipe that is gluten free for some of their soups to make myself and my daughter.
Thanks
It’s very easy to make this gluten free, you just have to use a gluten free cream of chicken soup and make sure your red enchilada sauce is gf. I can usually find gf cream of chicken soup at Wal-Mart.
I’ve made this recipe many times and always gluten free. Turns out amazing. The only ingredients you’ll need to swap out for gluten free are the enchilada sauce and the cream of mushroom soup, as traditionally those ingredients both contain gluten. For specific brands, I usually use Old El Paso enchilada sauce (red and green). And Pacific Foods cream of chicken soup. Otherwise the recipe is naturally gluten free!
Thank you for the gluten-free substitution ideas!
So I used the condensed Campbell’s cream of chicken. The can itself says add water, and I did since the recipe called for only 1 can, but 23 oz. Was I supposed to add water or not? 😫 My chili is a little runny so I added the second can of cream of chicken I bought to hopefully thicken it.
Oh Kendra, I am sorry! We don’t add the water in this recipe – just the condensed soup! I hope your chili still turns out well!
Can this be cooked in a ninja foodi instead of crock pot? If so, what temperature for how long do u think?
Hi Samantha! Unfortunately, I haven’t cooked with a ninja foodi before, so I am not sure! Let us know how it comes out if you do try it!
Can this be frozen?
Sure!
I made a double batch and it was so large I didn’t think my boyfriend and I could finish it before it went bad. We ate it in 3 days for lunch and dinner because it was absolutely PHENOMENAL. I’m actually making a double batch again today, just week later haha! This is the best recipe I have found online. Thank you thank you thank you!!
I am so glad you guys loved it! Thanks for taking the time to let us know!
Do you mean a 23oz can of cream of chicken soup? I thought maybe you meant a 12oz can. Just want to make sure-I can hardly wait to make it 😊
It is a 23 ounce can! Hope you enjoy!
We love this recipe! I’ve made it several times. I’ve never actually had Cafe Zupa’s anything but this is close to Chili’s chicken enchilada soup. It’s one of those recipes that you can make your own- add more or less of the ingredients, add in extra stuff if you want and it’ll still turn out fine. I made it for work and for a baby shower and both times it was a big hit.
If you love Mexican food this soup is out of this world delicious! It’s a staple for winter weather!
5+ stars for this recipe! The flavor is amazing 🤩 soooo good especially if you love anything Mexican! You can taste the richness and calories but so worth it! Great for colder weather!
Oh my goodness this is definitely going on our soup list for the fall! I can’t wait to give this a try!
This is so comforting! My family really loved it!
Such a delicious recipe. Our whole family absolutely loved it! It’s perfect for colder days.
Could I do this in an instantpot?
Sure! I don’t see why not!
Do you ever use coconut milk instead of milk? Lactose intolerant ;(
I haven’t used coconut milk in this recipe, but I don’t see why it wouldn’t work. Let me know how it goes if you try it!
This is the best! I have made it so many times and have found my favorite enchilada sauce is Hatch brand. It comes in mild and medium so you choose the best spicy for your family. During the quarantine, I’ve made it twice. My daughter and daughter-in-law both make it for their families.
Just made this, albeit a lower sodium version – low sodium cream of chicken, no salt added Rotel and Black Beans, did not add any salt – and still came out great. Also, did mine on the stove instead of crock pot, no problem. I eat at Cafe Zupas several times a week when I am traveling to SLC for work and often get the Chicken Enchilada Chili when I go. Great recipe and super easy!
Do I need to drain the corn and beens before adding to the soup?
I have done it both ways. If you like your soup to be on the thicker side, you can drain the beans and corn. Hope this helps!
This chili is awesome!! This is the second year I have won in our annual chili cook off. First time I took 2nd and this time I took 1st. I also won 1st place a couple years ago with your Pork Chile Verde. Thank you for sharing all your wonderful recipes ladies!
I made this for our family dinner last night and it turned out very well. It tasted great and was super simple to make. I doubled it and cut the chili powder in half (personal preference) and it made quite a lot of soup but the left overs will be happily eaten.
Just wanted to drop you a line to let you say thank you for posting this recipe! I have have plans to try several other of your recipes. Thanks again:)
So glad you liked it! Hope you like out other recipes as well 🙂
Absolutely love this soup!! I’ve made it twice now but each time it comes out way spicier than the Zupas version (which I LOvE!). I use mild canned enchilada sauce for both the red and green and even tried cutting down the chili powder. What can I do to make it more palatable?
hmmm, what brand of enchilada sauce are you using? When we have made it, I have never noticed it being much spicier than Zupas.. I know the difference between enchilada sauce brands can vary greatly. I don’t know what else it could be?
Yes! It was so spicy, we could barely eat it. I’m also trying to figure out why.
The only factor that could change the spiciness level is the enchilada sauce. I would suggest finding an enchilada sauce that is extra mild to start off with. Or try tasting it before adding to the soup to see if it is too spicy. All of the other ingredients are very mild. Hope this helps!
I didn’t find it spicy at all. I even added a tsp of Cayenne pepper to mine.
If the soup is spicier than you like, make sure you use the mild diced tomatoes and chili version rather than the original or hot.
This was SO good. Definitely keeping the recipe for my slow cooker soup rotation!
This is my go to for potlucks or when I don’t know what meal to plan. I love it so much, and sometimes I’ll make a batch and freeze it in smaller amounts to just have on hand for my busy days! I’m obsessed with Fritos and cilantro, so I put put both of those in mine when I make it. So good. So grateful I stumbled across this!
Thank you so much for your comment! So glad you like this recipe! Great idea using Fritos and cilantro 😀
We made this tonight and it ended up really good. I will say that the mild enchilada sauce may give it too much of a spice kick for my liking. Next time i will use original enchilada sauce and try to avoid the spicy kick.
Also i barely noticed the cream of chicken soup and i used 90% of two smaller cans. So maybe i will use a little less of this also next time to make up the difference?
We also couldn’t find the tortilla strips anywhere….
I usually find the tortilla strips in the grocery store next to the croutons. They come in a similar looking package. I’m so glad you like the chili!
I need to make it gluten free. Can I replace the chicken soup with something else?
This is a good gluten free recipe for cream of chicken (or cream of anything) soup: https://www.gluten.org/recipe/condensed-cream-of-anything-soup/
Did the recipe get taken down? It’s failed to load twice and I continue refreshing my browser. . .
Thank you for letting us know! I just fixed it. It should be working fine now if you refresh the page.
I have checked this recipe and it seems to load ok… what browser are you using?
Can u give meatless version of it
You can just leave the chicken out if you would like
Made this with boneless skinless chicken breasts. I browned them before i put them in the slow cooker. Turned out awesome; my girlfriend loved how creamy it was.
I used leftover turkey from Christmas instead of the chicken breast and it was great! I also didn’t have any tortilla strips so I used saltine crackers and that worked much better than I had guessed.
How large do you mean by slow cooker? Is 6 quart large enough or is it cutting it close?
6 Qt. should be fine. 🙂
This is on the Menu for tonight and I seriously can’t wait, if it’s even half as good as the one from Zupa’s it will be a winner, I could drink that stuff! 🙂
Thank you for sharing this recipe. I made it last night and the family liked it. When I make it again, I will use only a small can of Cream of Chicken soup and more sour cream. I could definitely taste the soup over the deliciousness of the enchilada sauce, otherwise good flavor!
Thank you!
How long would you say approximately would the chicken cook on high for?
About 3 to 4 hours typically. Depending on your slow cooker.
Could you do this on the stove in large pot? And could you use already made rotisserie chicken breast and just shred that ?
Yes and yes 🙂
Do you use canned enchilada sauce?
Yes
Did you use canned red and green enchilada sauce?
Yes
What enchilada sauce are you using? This turned out horrible for me, but I’m fairly certain it’s the enchilada sauce I’m using as the soup tasted overwhelmingly like the sauce I used which didn’t taste good at all. I love the zupas version.
Hi Amber! We like to use Old El Paso Mild Red Enchilada Sauce for this recipe. You are welcome to use our homemade enchilada sauce too.
My family loves soups. I can’t wait to try your recipes out. Many of the soup recipes sound great. And it’s my style of cooking. I also enjoy using the crockpot on those really busy full days. I come home exhausted and the house smells amazing from what’s cooking in the crockpot. And best of all, dinners ready. I’m looking forward to trying those recipes too!
Thank you so much for your comment! Let us know how you like the soup… we are posting another Zupas copycat soup next week so be sure to check back 😉
I made this tonight and it’s so easy and so good. Thank you for the recipe.
About how many hours did you cook the chicken breasts on high?
I think at least 4 hours for it to shred.
Update: I added a little extra chicken but this almost fills my 7 qt crock pot.
How many does this serve? I have a big family and big crock pot…. trying to decide of I need to double this. Thanks!!
I would say it serves about 6, but if your are a bigger family with big appetites I would double it.
What is the serving size for the nutrition facts?
It serves 6 – so about 1/6th of the soup!
Made this last weekend. SO GOOD! Picky kids would even eat it!
Could I use turkey?
Yes, definitely.
I am excited to make this, can you tell me where you buy the tortilla strips at? They look like something you get at chinese restaurant. Also would bushes kidney beans work? I have a husband that after 30 years has decided beans are ok in chili LOL, not sure he will like black beans. Thanks!
You should just be able to find the tortilla strips near the tortillas at your grocery store. If they aren’t there, they are super easy to make with corn tortillas. Just slice with a pizza cutter and fry in some oil until crispy. You can definitely use kidney beans if you aren’t a fan of black beans.
Sorry for a late response, I find our tortilla strips near the croutons in the salad dressing aisle.
Can I add all the ingredients at once minus sour cream and maybe cheese? I wouldn’t get home in time to wait another hour.
I haven’t tried it that way but I don’t see why not.
My family doen’st care at all for Black Beans. Is there another type of bean i could use?
You can use any kind of bean you like – kidney beans or pinto beans would work great. Thank you for asking!
By far my favorite soup! Excited to try this! Thanks!
I have a family of 7 I am feeding, does this fill your slow cooker or do you think I should increase the size of the batch?