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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!
So delish! Made this for dinner Sunday night and we barely had enough for leftovers!!
Thanks Kris, we’re glad you liked it! :)
im wondering if the fantastic looking soup is SPICY can’t eat spicy at all ?
Hey Jennifer! If you can’t tolerate spicy at all, you probably won’t care for this recipe. Between the green chiles and the enchilada sauce, it definitely has some kick to it.
This was really good! But just to clarify its called Harina de Maiz, or Corn Flour. Masa and Harina both mean flour in Spanish. I was a bit confused when looking for it at the grocery store and turns out I was just looking for the wrong thing.
Thank you Nairobi, that is good to know, we’re sorry for the confusion!
Ah, I’m referring to corn flour. In the United States, it is labeled “Masa Harina” in most grocery stores, but yes it’s definitely corn flour. Enjoy!
With a cool Ohio summer day, I wanted to make something warm, and use up leftover rotisserie chicken. The colorful brightness of your soup drew me in immediately; the spectacular taste will keep me coming back to this recipe! My family loved it. Thank you!
Thank you Linda, we’re so happy to hear that! Thanks for giving the recipe a try. : )
Thank you, so much for this recipe and the Enchilada sauce. I, too, love to eat Chili’s.
You’re so welcome Vicki, we hope you like the soup!
Would it be possible to do this without chicken?
Sure! You could easily make this vegetarian (using vegetable stock, and maybe adding more beans). Or, if you wanted to use another meat, some tender, shredded pork shoulder would be yummy in this. Hope you enjoy!
Made this tonight and I really enjoyed it. I do have to say, personally, I’d love more tomatoes. Next time I’ll add more, but that’s just my preference. Definitely a nice alternative to tortilla soup!
Thanks, Bailey!
Never mind! Saw the comments above and found the answer :)! Thanks!
can I use flour instead of the masa harina?
Is it white or yellow corn meal??
Masa is different than corn meal; it’s actually a corn flour. It’s available (usually) in the flour section of most grocery stores.