This post is currently being edited.
Cheesy Chicken Enchilada Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 to 8 servings
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.
Holy cow just made this tonight and it is SO GOOD. I bought a rotisserie chicken on the way home to shred up so it would be even quicker…..I’m supposed to be writing a paper for school right now but I’m writing here instead haha! Next time I’m definitely going to make your red enchilada sauce, i think that would make this recipe even better, but even with the canned sauce it’s still awesome. Thank you for a quick delicious recipe, great for my busy week nights!
How do you cook your chicken?
Holy moly…this could not have come at a better time. We’re having an epic Nor’easter storm on the coast of Maine, so soup is definitely called for. And this soup? Be still my heart!
This is probably my new favorite soup! It is super easy to make and the homemade enchilada sauce is really good! Who knew? The mesa is what really makes this recipe sooo good!
GURLLLLL – totally making this tonight. Love the homemade red sauce too. Nothing better! xoxo Heather
My mom and I made this tonight while she was visiting. . Delicious doesnt begin to describe this soup! Cheesy, a little kick, and the perfect rainy day meal. Will definitely be making this for the hubby soon!!!
Just made this and it is absolutely delicious! Thank you! Wondering if you think I could freeze some of the leftovers? We are planning a trip out of town and we will not be able to eat it all, as much as I would like to :-)
Sure thing. They should freeze ok. :)
Can this be made in a crockpot?
I accidently bought flour instead of the corn..will it still work?
Sure thing. Go for it! :)
just made this. The cheddar did not melt in nicely like your picture looks. It stayed in little granule like chunks and I’m not sure I could really taste it. my husband really liked this soup but we both thought it was a lot like the tortilla soup I make and we’ll probably stick with that one. Thanks for giving us something new to try!