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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.
Two enchilada soup recipes to choose from; which one to make first? I’ve always loved the flavors in this soup and both recipes look perfect. Thanks for sharing both, Ali!
I need to make this now! Totally my kind of comfort food!
Isn’t it funny how places you know you “shouldn’t” like keep on being favorites, probably more for the sake of nostalgia (at least that’s what I tell myself to feel better)?
I have put your enchilada sauce on my must make list. We make our own salsa verde ’round here, but haven’t ventured to the homemade red-sauce side yet… soon!
Thank you for doing a non-slow-cooker version of the soup for those of us who do not possess a slow-cooker. I find the idea of masa for thickener intriguing as well as fitting for a Mexican-style dish. Looking forward to trying this – with homemade enchilada sauce. I’ve never been able to bring myself to even consider buying the canned stuff.
I have to admit, I’m also a fan of the Chili’s chicken enchilada soup, it stems from my college days in Manhattan, KS where there were only so many restaurants to choose from. Chicken enchilada soup, chips, salsa and honey lime dressing were weekly indulgences! I’m going to have to try your version!
Chips, salsa, QUESO! So many good memories at Chilis! Now I need to make memories with this soup because it looks like the kind of soup I want to stuff my face with! Great recipe, Ali. :)
Looks really delic!
Love,
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It may be a 20 min version, but it doesn’t chinz on the right ingredients. Well done! Perfect for most of harried people.
Oooh, I love this kind of enchilada soup, thank you for making a version with no canned sauce or processed cheese. I can’t wait to try it. And no judges here… I’m still a sucker for the soup and salad combo at Olive Garden. Sorry I’m not sorry. ;)
This soup looks delicious and I normally hate soup with any kind of meat in it! I live in the UK and definitely can’t get masa harina here easily. Would regular flour or cornflour (cornstarch) work to thicken up the soup?
Could you get regular cornmeal? You could use that and grind it a bit finer and that might work.
This is now one of my go to recipes! Delicious! I could not find corn flour. but had cornmeal on hand and ground it to a “flour” and it worked great. When it came time to add the enchilada sauce I notice you have “110 oz can”, so I measured out the 1 1/4 cups from a 28 oz can and it was about half so I assume you meant a “14 oz can” but other than that……love it!