Zupas Chicken Enchilada Chili Soup

Gluten FreeDiary Free

There is one recipe my husband asks for everytime we go to Zupas and is by far his favorite soup recipe. It’s the famous Zupas Chicken Enchilada Chili Soup and now YOU can make it at home. 

zupas chicken enchilada chili soup

Since things have been tight we are trying to save money and that means we eat a lot at home. Tonight I attempted to remake the famous Zupas Chicken Enchilada Chili Soup for our date night. “Date night” now constituting dinner with the kids and mom and dad going out for an hour or two afterward to the grocery store and an ice cream cone sans kids.

Did I mention how much fun it is having a preteen? Date nights now have to be close by because we get calls. Lot’s of calls and texts. And our selection of babysitters for the nights that we need to stay out longer has completely dwindled to next to nothing since many are just a year or two older than she is now. She is doing a great job though and the kids just love having her babysit most days. But she is still their sister so that’s probably why we get lot’s of calls and texts.

zupas chicken enchilada chili soup

My husband was great in helping me to create this recipe since he has consumed more Zupas Chicken Enchilada Chili than I can even say.

With spring just around the corner but the weather not knowing if it’s wanting to be cold or warm some days this recipe is perfect to have on hand.

Zupas Chicken Enchilada Chili Soup

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 1 cup

Serving Size: 6-8 servings

It's the famous Zupas Chicken Enchilada Chili Soup recipe and now YOU can make it at home.


  • 2 cups cooked chicken, cut into very small bite sized pieces
  • 1 small onion, chopped
  • 1 10oz can mild green chile sauce
  • 1 10oz can mild red chile sauce
  • 1 15 oz can tomato sauce
  • 1 4 oz can diced green chiles
  • 1 15oz can black or white beans, rinsed and drained
  • 1 tbsp minced garlic
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 cup shredded cheddar cheese (for dairy free this can be omitted)
  • 2 tbsp flour (for gluten free, substitute cornstarch or arrowroot powder)
  • 2 tbsp butter (can use non dairy vegan butter for dairy free)
  • 1 15oz can evaporated milk (can substitute non dairy milk if needed)
  • 2 cups broth


  1. In a large pan set to medium low heat, stir together the chicken, onion, green chile sauce, red chile sauce, tomato sauce, green chiles, beans, garlic, chili powder, and cumin. Cover and allow mixture to warm while you make the sauce. Stir occasionally.
  2. In a small saucepan set to medium heat, stir together the 2 tablespoons flour and butter until a smooth lump forms. Stir in the milk and continue cooking until mixture thickens.
  3. Slowly add the milk mixture into the chili, stirring to combine. Stir in the cheese if using and continue cooking until melted.
  4. Slowly add up to two cups of broth if needed to thin. You will want this recipe to have the consistency of soup which will be thinner than a traditional chili recipe.
  5. Serve garnished with additional cheese, tortilla strips, cilantro, or sour cream.

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  1. Kaye Rasmussen says

    Where do you buy the mild green and red chile sauce??

    • burntapple says

      I have found it in the mexican food aisle of the grocery store or health food store. It’s available at any grocery store but specifically I bought mine at Walmart one time and Sprouts another time I made this.

  2. Jenna Loss says

    Thanks so much! I had this for the first time last night and loved it. I’m stoked to make it at home 🙂

    • burntapple says

      So glad you liked it. It has seriously saved me so much money and time not having to go into the store. 🙂

  3. Just wondering, are the green chile and red chile sauces supposed to be enchilada sauces?

    • Yes, depending on the store and the brand they are enchilada sauce or chile sauce. But yes, you can use mild enchilada sauces. Thanks!

  4. It looks delicious! Have you ever tried it in a crock pot?

    • burntapple says

      I have tried it in the crockpot. It works great. I have had to use a little cornstarch or arrowroot powder to thicken it but it tasted fantastic and was nice to not have to worry about all day.

  5. Just made this… it is delicious! Thanks!

  6. Jackie Welch says

    Hi, what brand of red and green chile sauce do you use?

    • burntapple says

      I really don’t use a specific brand. Sometimes I’ll use storebrand and sometimes I’ll use something I find at the store. I do usually use mild though. Hope that helps!


  1. […] exact soup. It was at that time that I decided I had to figure out how to make it at home.I found this recipe for a copy cat version of it, though I decided to change it up just a little bit. I don’t […]

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