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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!
Can this be done in the slow cooker? If so, how would you recommend preparing it? Thanks in advance!!
Hi Alessandra! We actually have a slow cooker enchilada soup recipe here: We hope you enjoy! :)
Made this a few months ago and it was delicious! However, I froze half of it and now trying to figure out the best way to add a little more liquid once defrosted (its much more of a stew at this point, after some of the ingredients soaked up the liquid). Any suggestions?
We’re so happy you enjoyed it, Amanda! :) Once defrosted, we would just add some chicken stock and/or water to whatever pot you reheat this in (to whatever your desired consistency is). We hope this helps!
I made this today and it was YUMMY. I didn’t add cheese today but will tomorrow. Thanks for sharing.
We’re so happy you enjoyed it, Lois! :)
We just had this for dinner tonight and it was delicious! Thanks for such a quick and tasty recipe!
We’re so happy you enjoyed it, Sarah!
This is soup is one of the top 10 best things I’ve ever made…..and top 10 easiest!
That’s such a nice compliment, Ilana — we’re so glad you love it! :)
Wow! I love your soups. They looks taste well. Yummy!!!
So so yummy and easy! Very impressive.
Thanks, Jeanne — we’re so glad you enjoyed it!
This was seriously such a good recipe!! It was spicy, warm, and delicious. I actually didn’t put cheese in it (forgot to buy it) and it is still really delicious! Great recipe, will be making it again soon!
We’re so happy you liked it, Angeli! :)
I saw someone mention that the macros and calories were listed, but I don’t see those anywhere. Would you mind providing those?
HI Kelly! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently don’t publish nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. We’re also not familiar with macros. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!
Sounds so good and easy to make.
We’re happy you enjoyed it, Mark!