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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!
Any clue on calories per serving?
Hi Alisse! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!
I made this for dinner last night and it was awesome! I didn’t have cornmeal, so instead I made a roux and added it to the soup, before I put in the cheese. It thickened it up to perfection! I also put in a little bit of taco seasoning to flavor it up a bit! It was yummy and even my kids are it! Thanks for the recipe!
Made this soup tonight, and my picky husband and I loved it. My only question is how can I make it a little spicier? It’s wonderful for those who like it mild, but to us, we would like a little more spice. Thanks.
Thanks for sharing Mi, we’re glad you guys enjoyed this! To make this spicier, you could do a number of things: You could try adding some minced jalapeño, Mexican hot sauce, some cayenne pepper or chipotle pepper in adobo sauce (or just spoon some of the adobo sauce in there) – this is a great way to get more heat, and it will add a nice smoky flavor! Whatever you try, just start with a small amount, since you can always add more heat. We hope this helps! :)
Just made this for dinner tonight! We haven’t ate it just yet, but I had to taste it! I didn’t have cornmeal, so instead I made a roux and added to the soup before I put in the cheese and it thickened up perfectl! I also added a little bit of taco seasoning to it and it tastes great!
That sounds awesome Daniela! We hope you enjoyed this!
Hi I love this soup I make it a lot but want to add corn next time I make it without having to cut the black beans in half or anything like that as me and my boyfriend love black beans. Should I add more chicken stock so it won’t be too thick? Thanks!
Hey Leslie, we’re glad you like the soup! Corn would be a yummy addition, and adding a little more chicken stock as well definitely wouldn’t hurt! :)
This soup is so amazing, that I am half embarrassed to say we’ve made it twice this week! Not a joke…it’s amazing. Thanks so much for the awesome recipe and I look forward to trying more!
Don’t be embarrassed, we think that’s awesome you love it that much Patty! And thanks for your sweet words! :)
REALLY want to try this, but Hubs has a bad allergy to onions and reacts similarly to garlic… (such a bummer because all my fave soups need onion!) is there a way to include the Masa without sautéing in the onions and garlic? Can it be mixed in with the stock and enchilada sauce?
Thanks! Looking forward to this for “soup season!”
Sure thing, I would just heat the oil and stir the masa in with that for 2-3 minutes to form a roux. Then continue on with the recipe as directed. Hope you enjoy the soup! :)
Do you know if masa harina is gluten free?
Hi Karin, good question! Masa Harina is naturally gluten-free, however some brands that make it aren’t produced in a gluten-free facility, so there could be traces of gluten in certain products. If you want to be absolutely sure the masa harina is gluten-free, you do best to buy either of these brands:
I made this chicken enchilada soup and it was awesome!! It was leaving them for more! I will make it often! Thank you.
Thanks Douglas, we’re glad to hear that! :)
Just wanted to say thanks, your soup recipie just won me first place in a little competition. The local Audubon supports a fall raptor watch and each year has a soup cook off. Today was the day and it was cold and spitting snow on the mountain top, a great day for a “stick to your ribs” soup. Lots of great soup, but this took the prize.
I smoked the chicken with some hickory wood chips before shredding it. I did use your enchilada sauce recipie as well. Made some bacon jalapeño cornbread to go with it. Nothing was left by the end of the competition.
So thanks for a great recipie!
That’s so wonderful to hear, thanks for sharing with us! Those hickory chips, and that bacon jalapeño cornbread sounds RIDICULOUS! :D