Gimme Some Oven

Cheesy Chicken Enchilada Soup

This post may contain affiliate links. Please read my disclosure policy.

20-Minute Cheesy Chicken Enchilada Soup | gimmesomeoven.com

This post is currently being edited.

20-Minute Cheesy Chicken Enchilada Soup | gimmesomeoven.com

20-Minute Cheesy Chicken Enchilada Soup | gimmesomeoven.com

20-Minute Cheesy Chicken Enchilada Soup | gimmesomeoven.com

20-Minute Cheesy Chicken Enchilada Soup | gimmesomeoven.com

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cheesy Chicken Enchilada Soup

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 to 8 servings 1x

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Add the cheeses. Add the cheeses and stir until melted and evenly combined. Taste and season the soup with salt and pepper as needed.
  5. 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.

Share this Post

Leave a Reply

Your email address will not be published.

Recipe rating

313 comments on “Cheesy Chicken Enchilada Soup”

1 3 4 5
  1. Fantastic!! Deep flavor and creaminess are its best selling points. Made no changes except I had no beans. I can expect the result would have only been yummier! I’ll make again…and again!❤️

  2. Love more recipes

  3. It turned out great and we loved it.

  4. This has easily become one of my favorite soups to make. It’s so fast and easy and everyone that’s tried it has loved it. Thank you for a great recipe!

  5. I made this using my homemade enchilada sauce and leftover turkey from thanksgiving. The soup was delicious! We both loved it!

  6. So good! And quick! I subbed left over chicken from taco night for the shredded chicken and my boys really enjoyed it!

  7. do you add too much salt first then remove some of it?? having trouble with the salt directions

  8. Absolutely killer quick recipe and dinner.
    I used a full 32oz of chicken stock just so I didn’t have the left over cup.
    I also added a 1lbs of frozen corn
    Instead of chicken I got 1lbs of carnitas from Northgate (Mexican market here in California)

    Was one of the best under 30 min meals

  9. I have made this several times. We love it!

  10. This was lights out. I didn’t have masa harina on hand, so subbed with cornstarch until I got the thickness I wanted. Also didn’t have fire-roasted diced tomatoes, but had regular tomatoes and a fire-roasted salsa, so combined those two and threw them in! It was SO GOOD on this cold winter night, especially with the little hit of cayenne I added. Amazing soup.

  11. Super yummy! I added green pepper and frozen corn. Also added half a pack of taco seasoning ( I double the recipe). One of my families favorites.!!???

  12. I grabbed the ingredients from the list and then headed home. I followed the directions starting from step one, but there was no step about the shredded chicken. I simply sliced raw chicken into strips and carried on. Unfortunately I didn’t realize the chicken should have been cooked and shredded before hand? The chicken turned out kind of gummy. Not sure if it was fully cooked after all

  13. Best soup ever. I have also made without chicken, with rice. Yummy

  14. Can this be freezed? I have to cook things ahead of time.

  15. This soup was excellent. My husband and I enjoyed it immensely! I didn’t have masa harina but blitzed up some corn tortillas in my food processor and it did the trick! I also added a jalapeño, lemon juice, chili powder, and more cumin.

  16. Hi, I noticed your 20-minute Cheesy Chicken Enchilada Soup yesterday with the Masa Harina ingredient, so today I purchased some Maseca corn flour. Today, I came across some info that says masa harina and corn flour are not the same thing. So I’m thinking the Maseca corn flour is the wrong thing, but when I seach my local grocery store and my local Walmart online, all I’m finding is pretty much what I bought, the Maseca. I’m very confused. Can you set me straight and let me know if I purchased the right thing for your enchilada soup recipe. Thank you so much.

  17. This was soooo good. Oh my gosh! I changed up mine a little bit… added a can of rotel diced chiles & tomatoes. Increased the cumin to 2 teaspoons, added 1 more can of black beans, increased the enchilada sauce to 2 cans, increased the chicken stock to 32oz. 3 minced garlic cloves or 2 teaspoons minced garlic. It was a huge HIT! WOW!!!

  18. I didn’t have masa harina so I used arrowroot starch at the end. I used a can of Rotel instead of the canned green chilis and canned tomatoes. This is a recipe I will make again definitely.