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Cheesy Chicken Enchilada Soup
This creamy, comforting enchilada soup brings all the flavors of the classic dish into a satisfying bowl, with tender chicken, roasted chiles, and melted cheddar creating that irresistible savory richness. Masa harina adds authentic body and depth, making it the kind of soup you'll want to simmer on repeat.
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!