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4.88 from 71 votes

Cheesy Chicken Enchilada Soup

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: Mexican
Keyword: 30 minute, chicken
Servings: 6 to 8 servings

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.