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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 and followed the recipe but also added corn. It was absolutely wonderful.
This was the easiest soup i’ve ever made and to top it off, it was one of the best i’ve ever tasted!
Love love love this soup!! We make it all the time ?
This recipe is DYNAMITE! I’ve made it a few times and it is one of my go to dinners! Super delicious!! And the homemade enchilada sauce is a MUST!
This is delicious! I used canned enchilada sauce. I can’t imagine it being any better! We loved it!
Very tasty. I think the masa harina gives it a great flavor. I will make this again.
I’ve been making soup on Sundays off and on for the past three years. This soup been on my list for a while, but I never pulled the trigger because I have a killer tortilla soup recipe that I would always opt to make instead. That said, tonight was the night I finally made this recipe (with the homemade enchilada sauce) and man, this is the first soup in a long time that I can say with certainty I will make again, and again and again. Wish I had tried it sooner! Subbed the chicken for corn since I live with a vegetarian. So yummy!!!
Loved this! The masa is perfect for thickening – I have passed the reviews around, everyone who has made it -loves it! And who, I ask you, doesn’t luuurve a 20 minute dinner? ?
This soup is VERY good! Followed recipe exactly EXCEPT I did not buy the BIG bag of Masa Harina (what else would I use it for?) I discovered that you can put 2 torn up CORN tortillas into a food processor and grind until fine! I measured out 1/2 cup and added that instead of the Hasa Marina. Very good! Served it with quesadillas and a Mexican Caesar Salad. YUM for a cold night :)
I bought Masa Harina a year or more ago, just freeze it.
I also have used the torn up corn tortillas in a pinch when I didn’t have any masa on hand but if you ever do decide to go for the big bag of masa, homemade corn tortillas are super easy and a great way to use it. :) Plus it does keep in the freezer like other reviewer mentioned.
The recipe was really easy and the soup was delicious. I did add chili powder and a little lemon pepper for extra seasoning.