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Cheesy Chicken Enchilada Soup
Ingredients
- 2 tablespoons olive oil
- 1 small white onion, peeled and diced
- 2 cloves garlic, minced
- 4 cups chicken stock
- 2 to 3 cups (about 1 pound) shredded cooked chicken
- 1 1/4 cups (10 ounces) enchilada sauce, homemade or store-bought
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can fire-roasted diced tomatoes, with their juices
- 1 (4-ounce) can chopped green chiles
- 1 teaspoon ground cumin
- 1/2 cup masa harina
- 8 ounces freshly-grated sharp cheddar cheese
- 4 ounces cream cheese
- fine sea salt and freshly-ground black pepper, to taste
- optional toppings: tortilla chips/strips, diced avocado, extra shredded cheese, sour cream, chopped fresh cilantro, or pico de gallo
Instructions
- Sauté the veggies. Heat the oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 1 minute, stirring frequently.
- Simmer. Add the chicken stock, cooked chicken, enchilada sauce, black beans, tomatoes, green chiles, cumin and stir to combine. Continue cooking the soup until it reaches a simmer, then reduce heat to medium-low to maintain the simmer.
- Mix in the masa harina. Ladle out 2 cups of the hot broth into a heatproof bowl or measuring cup. Add the masa harina and whisk until combined. Add the mixture back to the hot soup and stir until combined.
- Add the cheeses. Add the cheeses and stir until melted and evenly combined. Taste and season the soup with salt and pepper as needed.
- Serve. Serve warm, garnished with lots of your favorite toppings.
Notes
Source: Recipe inspired by the amazing chicken enchilada soup from Chili's.
Update: Recipe updated slightly in 2022.
Did you make this?Let me know how it turned out in the comments below!
Hi. Me, again.
Would it also work to make your 20 min version in the crock pot and just add cheese closer to party. I am not sure how the masa harina will work but n a crock pot.
Thanks,
Chelcey
Hi Chelcey! We haven’t tried this particular recipe in the crockpot, so we can’t say for sure, but we think it should work!
Hi. I am having a party and am makes my three different soups in slow cookers. I think your 20 min chicken enchilada soup looks amazing, , but do you think it would be okay to make per directions and then put on warm in crock pot for serving?
I like the cheesy version.
Thank you,
Chelcey
Hi Chelcey! Yes, we think that would be just fine — we hope you enjoy!
This is my favorite soup I’ve ever made. And I’ve never written a review/comment. Sig other took a bite and said “Woah.” Very quick and easy to make. Only thing I did differently was sautéed diced red pepper with the onion to add more veggies. I threw everything in a crock pot to keep warm until we were ready and melted the cheese in at the end. Great recipe!!
Wow, thank you so much for your sweet comment, Ashley! We’re thrilled that you loved this! :)
This was seriously delicious!!! I even made the homemade enchilada sauce. It really does taste like the soup that Chili’s makes….it’s a taste of America for us ex-pats living overseas. Thank you for both of the recipes.
Thanks, Jeannie — we’re so happy you enjoyed it! :D
Made this tonight and it was delicious and very filling. It’s just me and my husband and we had enough leftovers for another meal. Also, I added corn to mine. I used regular diced tomatoes and mild green chilies and there was barely any spice. My husband can’t do spicy but I love it so next time I might up the spiciness!
We’re so glad to hear that, Stephani — thanks for sharing with us! :)
If I left out the cheese (to add later), do you think I could freeze this soup? Love the recipe and looking for foods to freeze in preparation of our new baby’s arrival.
Hi Sarah! Since you left out the cheese, we think this should be fine to freeze — we hope you enjoy, and congrats on your new baby! :)
I just tried this recipe for the first time and it was SO delicious! I used a rotisserie chicken and it made the prep time a whole lot quicker too. This is definitely going to be one of my favorite Fall/Winter go-to recipes!! Thanks so much, Gimme Some Oven!
Thanks for sharing, Haley! We’re so glad you enjoyed it! :)
OH MY GOD I literally just got done eating this soup not 10 minutes ago it is amazing ! I left out the onions, beans, tomatoes, chilies to make it more like the classic chilies soup ( and I used your enchilada sauce recipe I don’t think the soup would taste right with out it to be honest I also used your sauce to make enchiladas the other day and it’s the first time my mom has actually like my enchiladas since she hate the sauce I usually use lol ) mine didn’t come out the same color as yours but it was still as far as I can remember since they don’t have chilies in Oregon exactly like the soup. I was so afraid it would be another one of those copycats that wasn’t really the same but you seriously nailed it ! I might use a little bit more masa harina since mine didn’t come out as thick as I like it but wow A++ recipe !! Thank you so much for sharing !
Thanks for your sweet comment Sierra — we’re happy you loved this and we’re glad you enjoyed the enchilada sauce as well! All chili powders are a bit different, and the lighting we used when we shot that recipe made it look more red than it was, so as long as it tasted good, we wouldn’t worry! :)
HI Ali,
Thank you so much for this delicious recipe! I made it tonight and it was out of this world. I’m pregnant and this hit all the right notes for me and my hubby loved it too. I made the homemade enchilada sauce and it was so easy and wonderful.
Thank you!
We’re so happy you and your husband enjoyed this Betsy! Thanks for your sweet comment, and congrats on your pregnancy! :)
Boy this looks good!!!!!!will have to try it before I pin it .thanks
Thanks Janie — we hope you enjoy!