This post is currently being edited.
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!
Delicious! Cannot recommend using fresh grated cheese enough. In fact, that powder is called cellulose. It’s actually saw dust that prevents the cheese from caking. It’s some nasty cheese.
Very good. We don’t like heat so didn’t use the chilies, husband doesn’t like beans so didn’t use those. still very good.
This was really good! I used 2 really large and thick chicken breasts (skinless) in mine and it came out more like a thick stew texture, but what great flavor! I substituted 1 jalapeno (fresh) for the canned green chiles (which I didn’t have on hand). I also used 1/2 sharp cheddar and 1/2 Mexican cheese blend plus 2 slices of American cheese that I cut up. it was perfect.
Does this recipe store well? Will it still be good served the next day heated in a microwave oven?
I loved this recipe the ingredients mixed greatly
This was a great recipe
I made this over the weekend for my family. It was gone, we LOVED it. My husband’s mother has been making red chili enchiladas his entire life and he was hesitant about the red sauce, but he said it tasted wonderful!
Delicious! I used crumbled corn tortillas instead of the corn meal and put in a can of black beans with a scoop of frozen corn. It turned out great.
Fantastic! Have made this soup several times and always get rave reviews.
I made this recipe probably 10 plus times the past few years and it is amazing. I even made for a pot luck and people went crazy for it. This last time I made it I just cut up raw chicken breasts and cooked it in the soup also added a can of corn since I had it. It’s great for those cold zero below nights we’ve been having in the Northeast. Next time I’ll make the enchilada sauce. That’s the only thing I haven’t done yet.