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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.
Super yummy!
I used white sharp cheddar cheese and substituted 1/3 c corn meal and 2 tbs flour by dissolving flour first with cold water then added the broth with the corn meal to add to soup.. Also some peppers and a little rice .
Delicious!!!!
This recipe is a winner!! I had all ingredients except masa harina. I used a cornstarch slurry in place and it got to perfect thickness. I was worried it would lack flavor due to the only seasoning being cumin, salt and pepper, however, the flavors really came thru! Will be making it again. I air fried my chicken first for a nice char then added to soup at the end.
Fantastic and filling! Have made this several times with great success.
This is one of our favorite soups! Would you be willing to share the original recipe before the recent updates? I don’t remember it having cream cheese before…?
I love this recipe! Everytime I say I’m going to make it everyone says they are coming over for dinner. I serve this with all the fixins! Lol Everyone always asks for the recipe! Great for big get together dinners but you better double the recipe. Everyone goes back for seconds at our house. Thank you for this favorite recipe.
This soup has been one of my favorites for years! I have made it lots of times and it always tastes perfect. However, this new version didn’t turn out as well as the previous version. Is there any way you could send me a copy of the original recipe? deseosa0 @yahoo.com
This is my go to recipe so delicious. I make the older version but noticed it has been changed a bit. Do you have a link to the older version?
Why did you remove the masa from the recipe? I came back to it for the first time this fall and thought I was losing my mind!
I’ve been meaning to try this for awhile, and I’m so glad I finally did. It is SO good! I made the homemade enchilada sauce, subbing arrowroot powder for flour. Otherwise I made it per instructions. I added celery and about a cup of frozen corn to the soup. I thought it needed a little more flavor, so I used a little more enchilada sauce, and about a Tbsp of my homemade taco seasoning. I’m glad I tried the masa harina. I had never used it before, but it thickened really nicely, and added a hint of corn flavor. I only used 1/2 the cheddar thinking we could garnish with more if needed. Topped with fresh parsley, green onion and tortilla strips. My husband really liked it too. I’ll definitely be making this again.
Can someone tell me how many calories per serving? thank you