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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!
I made this recipe twice now and I loved it! love love love love! I am a 25 year old whose working multiple jobs while trying to finish school and this was an easy make, I made it in the crockpot. I cooked my meat first(subbed in ground turkey) and added everything to the crock-pot. I omitted some of the juices from the Chiles and Fire roasted tomatoes just to test it out and that worked out perfectly for me. I’d say from Walmart( which I rarely shop) I made this for about 15$ ( buying name brand things and some Great Value) and that yielded me about 3-4 meals ( and I’m a guy who can eat). I love love love loved this recipe.
* I accindetally added in 1/2 tsp of Chili powder ( I thought it was Cumin) and let me tell you, what a WONDERFUL surprise. It added a bit of heat and it worked out perfectly. Thank you for this wonderful recipe. I let it sit in the crockpot for about an hour on high, then went to the gym, walked the dog and came home to a glass of wine, some Scandal and this lovely warm soup.
Would make again. first time make enchilada soup. My husband loved it too! Great recipe.
I have made this soup many times and everyone loves it! I add chili cheese Fritos and sour cream as a garnish for each bowl of soup.
This was a very good recipe. I added a little lime juice to mine and roasted chicken thighs with cumin, chili powder, salt pepper and garlic before shredding it and adding it to the soup. I will make this recipe again.
I have been making this for 3 years, it is delicious! I do agree with some reviewers that it doesn’t need the cheese, but whatever floats your boat. For a couple years, I have been making it with leftover chicken from this recipe: https://www.fromvalerieskitchen.com/crock-pot-chicken-tacos/
It is a flavor explosion! I also use leftover broth from that chicken. Also, my enchilada sauce makes 16 oz, I add 1/2 a cup of water, then freeze half so I only have to make it every other time. This is my favorite soup recipe ever!
I’ve made this in the slow cooker before! It can work! Just cook the onions and masa marina at the end and then put the cheese in. I’ve done several times without any issues in the consistency.
Thank you for this recipe! I am not a cook by any means, and this was SO easy to make. I have made it twice now, once with chicken and once with leftover Thanksgiving turkey. We couldn’t tell the difference and it was a great way to get rid of leftovers. Maybe I’ll try it with steak sometime! My husband loves the chicken enchilada soup at Chili’s, and he approves!
I have made this soup about 10x now and its our favorite dish yet! Holy Crap is this soup good, and it holds its heat for a loooooong time. I feel I could survive on this for the rest of winter uuuughhh love it!
I made this as per the recipe, including using fire-roasted (Hunts) tomatoes. I used a canned enchilada sauce that I’ve found to be quite good (A La Orden) and Ortega green chilies. For toppings, I used avocado slices, some of the grated cheese, cilantro leaves, and seasoned tortilla strips.
This recipe is very simple and it’s delicious. This one goes into my “keeper” cookbook. Thanks for this.
One of our favorite creamy tex-mex soups! Easy and delicious!