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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!
Made this tonight, but only used half the cheese. It was AMAZING! Was wondering if you have ever had any luck freezing this? Unfortunately I live with a very picky eater and don’t want the leftovers to go to waste.
Unfortunately I don’t think this will freeze that well, especially with all of the cheese and masa. But you can give it a try!
Hi!
Any suggestions for substituting something for the tomatoes? My family would love this, sans them. :)
I feel like the tomatoes are pretty essential to this recipe, but you could also reduce them by half.
Hello! Love the recipe idea– thank you! I don’t see a serving count on here, though– how many people will this serve? Should I double the recipe if I’m having friends over for a movie night or something and want to make an easy dinner?
Thanks so much!
Sure thing – it’s 4-6 servings.
Sooooo good!!! Made last week. Added a can of white beans too! Made some KILLER leftovers. Thanks!
Thanks Julia, and great addition!
anything I can substitue for the thickner you have listed here? Kids napping! Flour?
Hey Brooke! You could certainly try flour, cornstarch, or cornmeal (all of them should thicken), but the flavor won’t be the same. Try to get masa marina if you can. Good luck!
SO excited to try this recipe. I think you are my soulmate – I too am teased relentlessly for my love of Chilis, despite also loving a good, homecooked meal, and I have to visit every single Chilis To Go I pass in an airport – or on a road trip, since the nearest one is 5 hours away now!
we made a huge batch of this only doubling the chicken, tomatoes, cheese and broth. We elected to add a can of corn instead of doubling the beans. It was sooo good! Double the enchilada sauce seems like it would be killer. We tasted after only adding what the original recipe called for and decided to not add double. Everyone licked their bowls clean and this is on our official menu rotation now! We served 9 people and have enough left for a few lunches. Even our 1 year old loves it (he had seconds…and thirds.) the corn flour and cheese make this like a giant pot of cheese dip! So so so good! thanks for sharing this recipe!
Can you substitute the fire roasted tomatoes and can of chiles for a can of mild rotel? I believe that is comparable?
Sure. They’re slightly different, but similar. If you can’t find fire-roasted, you can also just use a can of regular diced tomatoes.
What a perfect recipe for a night in Feb. NE Ohio — about 10 degrees here.
Really was good and easy – everyone had seconds!
I used fresh jalapenos instead of canned, and added a touch of chipotle en adobo for a little extra kick.
Would definitely make again – thanks!!
Made this for lunch today, I only used half a can of black beans, and I also added half a can of corn (for true Chili’s style!), it was so good. We are big eaters and I’m pretty sure we will 6 or even 8 bowls out of this. Thank you for the recipe!