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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!
This is a great recipe, especially if you make your own enchilada sauce. This first time I made it, I was in the store feeling rushed, and bought 110 oz of enchilada sauce instead of 1 10 oz can. When I got home I started dumping in and thought, this a ridiculous amount on sauce! I ended up only putting in maybe 20 oz. I felt pretty dumb when I looked at the recipe again to make it, so don’t make my mistake!
made this recipe but with a few changes. first of all i have to watch salt intake so i didn’t add salt. instead i added a container of salsa for extra flavor. also i added only about half the cheese called for. it was awesome!
Colorful, delicious & EASY!
AMAZING!! Made this for the first time for my first in-laws Christmas Eve soup cook off. Based off the reviews, I took the chance (as I have never cooked for the ENTIRE in-law family) and made this soup. There were 6 soups brought in all and I won people’s choice award for the evening! So glad this risk paid off! It was the only soup that the entire stock pot was cleaned out on. The only additions I did was half a can of corn and some chili powder to add a little heat for a family that loves heat! I did use your suggestion of roasted diced tomatoes, and on a short notice opted for store bought enchilada sauce, as I already had it in the pantry, but can’t wait to try out your homemade recipe for that. It will definitely be a staple for me from now on! Thank you for such a wonderful and delightful recipe!
I’ve made this twice and it was excellent both times. I have to admit that the homemade enchilada sauce makes it even better!
I made this for my whole family and they even got seconds! It was super easy and it tasted amazing! We might have to double the batch next time for more leftovers. I put my chicken in the food processor to make things faster and it still tasted good. I also added lime juice. Thanks for an easy recipe!
This soup is soooo good! It tastes so much like Chili’s Chicken Enchilada Soup (which is a favorite of mine) only I think this one is so much better and obviously better for you because it uses real ingredients (no preservatives) and made at home. I made it today for lunch (along with the homemade enchilada sauce — which was also super easy, quick, and delicious) and I couldn’t be happier. It literally couldn’t be easier and was the perfect lunch for a cold day. The only change I made was to withhold the cheese from the actual pot of soup and just have it shredded on the side so that people could put as much or as little as they wanted into their soup…helps it be a little more calorie-friendly for those who are watching how much they eat. I will definitely be making this again and throwing away all of my other chicken enchilada soup recipes because this one is perfect! Thanks so much for sharing it!
I made this tonight and followed the recipe exactly. My family loved it! Perfect for a cold, snowy evening!
This was a great quick dinner. I used the enchilada sauce recipe, about 2/3 of a rotisserie chicken, a drained can of corn, a couple shakes of cayenne (because I found the flavors maybe just a tiny bit mild for my taste) and served it with a couple of spoonfuls of rice on top, like an enchilada gumbo. Perfect!
love this recipe, super easy to follow and i’ve made it twice now! Passed it along to several friends and family members!