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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
- 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.
I love all your soups and I’m so excited that cooler weather is coming! And no judgement here for your Chili’s habit :0)
This looks AMAZING! Love how super cheesy this looks, and anything that’s ready in 20 minutes is always a win!
This recipe looks AMAZING. I’ll be making that in the next week pending the weather is out of the 90s here in Savannah. It’s too hot for soup here yet I’m ready for fall as a northern girl!
xo Rachel
So funny because Chili’s is one of my favorites! My family thinks it’s hilarious, but it’s easy, they have good food, and good margaritas. I’m so excited to try this soup!!
My favorite!!! We have enchilada soup often, such a great weeknight meal :)
This soup looks delicious. I’ve never ordered this soup from Chili’s before. I haven’t been there in a very long time and the last thing I probably ordered from there were the chicken crispers…which are good! :)
We ate at chili’s so much growing up. This soup looks amazing! Thanks for providing two recipes both the slow cooker and this version. Are you swimming in enchilada soup :)?
Wow! You have outdone yourself with this one. It looks incredible. This is on my list to try for an easy weeknight dinner. Thanks. :)
Haha, we ALWAYS eat the Mini Chili’s at airports, as we secretly love it too! This soup looks ah-may-zing Ali! I can’t wait to dive into it on a cold winter night! Pinned!
Holy cow that looks incredible! So cheesy and rich. I bet it would be great with seitan if I made a few tweaks, to vegetarianize it a bit.