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
- 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.
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!❤️
★★★★★
Love more recipes
★★★★★
It turned out great and we loved it.
★★★★★
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!
★★★★★
I made this using my homemade enchilada sauce and leftover turkey from thanksgiving. The soup was delicious! We both loved it!
★★★★★
So good! And quick! I subbed left over chicken from taco night for the shredded chicken and my boys really enjoyed it!
★★★★★
do you add too much salt first then remove some of it?? having trouble with the salt directions
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
★★★★★
I have made this several times. We love it!
★★★★★
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.
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.!!???
★★★★★
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
Best soup ever. I have also made without chicken, with rice. Yummy
★★★★★
Can this be freezed? I have to cook things ahead of time.
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.
★★★★★
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.
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!!!
★★★★★
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.
Is the change for 2022 just the addition of cream cheese? We love the original and have made it many, many times.