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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 accidentally bought green enchilada sauce instead of red, will that work as a substitute?
When possible could you mention size of slow cooker
This soup is so good, thank you for the recipe!
I added two cups of cooked brown rice because I love rice in soup lol and made the enchilada sauce from scratch per your other recipe. This is my third time making it; definitely one of my favorites. ❤️
WOW! Highly impressed with the way this turned out. It is soooooo good. My husband wants me to make it again already. Thank you for the suggestion. I can’t wait to try even more of your recipes!
I found this recipe earlier this week and finally made it tonight and boy am I glad I did!! This soup was so wonderful!! I tried Chili’s version a couple of months ago and it was pretty good, but it doesn’t even compare to this recipe. I was amazed at how fast it came together too. It was very affordable, super easy and ready in no time at all. I will absolutely be making this one again. Definitely a keeper!!
I found this recipe earlier this week and finally made it tonight and boy am I glad I did!! This soup was so wonderful!! I tried Chili’s version a couple of months ago and it was pretty good, but it doesn’t even compare to this recipe. I was amazed at how fast it came together too. It was very affordable, super easy and ready in no time at all. I will absolutely be making this one again. Definitely a keeper!!
It was a solid soup but after trying the slow cooker enchilada soup recipe first, I found myself craving the slow cooker version more! I will continue cooking the slow cooker version :) Something about the long stewing breaks down the ingredients and melts it together wonderfully!
Love this soup. I needed something to do with my leftover homemade enchilada sauce! I was able to use what I had on hand – pepper jack cheese (half the amount called for), and fire-roasted tomatoes. Served with wheat tortillas I had in the freezer. Very flexible and yummy!
Delicious! I’m on a low carb diet so I didn’t use the masa flour or the beans. It still turned out great! I especially loved how fast and easy it was to make and almost no dishes. Yay!
Absolutely delicious! Your enchilada sauce is the best, too. Thank you!