20-Minute Cheesy Chicken Enchilada Soup

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20-Minute Cheesy Chicken Enchilada Soup | gimmesomeoven.com

As promised, here is your second chicken enchilada soup recipe in one week!

For those of you who missed Monday’s post on Slow Cooker Chicken Enchilada Soup, I mentioned that our Gimme Some Oven Facebook seemed split down the middle when I asked whether they would like a slow cooker or 20-minute version of this soup.  So I decided to make both!  Although to “cheese” things up a bit, I based the 20-minute version off of the chicken enchilada soup I happen to adore at Chili’s.

Yes, I admit it, I love Chili’s.  When I was in high school, Chili’s was the first restaurant “hangout” my friends chose once we got our drivers licenses and realized we could eat bottomless chips and salsa for (back then) just $2.  Then in my early twenties, Chili’s happened to be right around the corner from the Sunday night church I attended, and all of the hipsters piled in the booths and hung around until midnight to close out the week.  And now — my friends all totally judge me for loving Chili’s, so I have made it a tradition to very happily eat at one of those mini-Chili’s whenever I see one in an airport, where I order chicken enchilada soup and a margarita (a must before long flights) and eat chips and salsa to my heart’s content.

Some things never change…

…including this soup.  I learned how to make a copycat version of it back in college, and still enjoy cooking it to this day.  Although I admit I have made a few tweaks to the recipe over the years, such as replacing Velveeta with real cheese.  Here’s how I make it!

20-Minute Cheesy Chicken Enchilada Soup | gimmesomeoven.com

The two things about the Chili’s version of chicken enchilada soup that separates it from all others is that it is thick and it is cheesy.

The thickness is due to using masa harina, a corn flour that is available in any grocery store.  (Just look for it in the flour section.)  It’s the same flour that is used to make corn tortillas, and it gives the soup a velvety thickness as well as some nice corn flavor.

As I mentioned above, I’m pretty sure (although not positive) that the Chili’s version of this soup uses some sort of processed cheese like Velveeta.  But I much prefer to use regular sharp (or extra sharp) cheddar.  As with anytime you melt cheese in a soup, be sure to buy the block of cheese and then grate it yourself just before using it, because the pre-shredded stuff has a coating on it that doesn’t melt as well.

Red Enchilada Sauce 4

If you have the time, I also highly recommend making my homemade red enchilada sauce for this soup.  It’s also quick and easy to make, and it is packed with my favorite enchilada seasonings.  But if you’re in a hurry, the canned stuff will also work.  (You may just want to add in an extra 1/2 or 1 teaspoon of chili powder if you use the canned sauce, as its flavor isn’t quite as strong.)

I also enjoy adding in some black beans, fire-roasted diced tomatoes and chopped green chiles to my chicken enchilada soup for substance.  But if you want to go the chili’s route, they pretty much just have the thick broth + chicken, which also works.

20-Minute Cheesy Chicken Enchilada Soup | gimmesomeoven.com

Once you mix up your soup base, just stir in the shredded cheese one handful at a time.  And then this thick and cheesy soup is ready to serve!

20-Minute Cheesy Chicken Enchilada Soup | gimmesomeoven.com

You can either serve it plain…

20-Minute Cheesy Chicken Enchilada Soup | gimmesomeoven.com

…or load it up with all kinds of toppings.  Whatever sounds good.

And for old time’s sake, I have to also recommend serving it with some good chips and salsa.  Because…just because.  :)


20-Minute Cheesy Chicken Enchilada Soup | gimmesomeoven.com

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20-Minute Cheesy Chicken Enchilada Soup

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 -6 servings 1x


This delicious chicken enchilada soup is thick, cheesy, and ready to go (once your ingredients are prepped!) in just 20 minutes!


  • 2 tablespoons avocado oil
  • 1 small white onion, peeled and diced
  • 2 cloves garlic, minced
  • 1/2 cup masa harina
  • 3 cups chicken stock
  • 2 cups cooked shredded chicken
  • 1 1/4 cups (10 ounces) enchilada sauce
  • 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
  • 1/2 teaspoon ground cumin
  • 8 ounces sharp cheddar cheese, freshly-grated
  • 1 teaspoon salt, or more/less to taste
  • optional toppings: tortilla chips/strips, diced avocado, extra shredded cheese, sour cream, chopped fresh cilantro, and/or pico de gallo


  1. Heat the oil in a large stock over medium-high heat. (To save time, peel and dice the onion for the minute or so that the oil heats.) Add the onion and saute for 5 minutes, or until cooked and translucent. Add the garilc and saute for an additional minute until fragrant. Stir in the masa harina and cook for an additional minute.
  2. Pour in half of the chicken stock, and stir until completely combined. Add in the remainder of the chicken stock, and stir to combine. Immediately add in the chicken, enchilada sauce, black beans, tomatoes, green chiles, salt and cumin, and stir until combined. Continue stirring occasionally until the mixture reaches a simmer. Reduce heat to medium-low and let it simmer for 3 minutes, stirring occasionally so that the soup does not stick to the bottom of the pan. Then stir in the cheese, one handful at a time, until combined. Taste, and season the soup to taste with salt.
  3. Serve the soup warm with desired toppings.

20-Minute Cheesy Chicken Enchilada Soup | gimmesomeoven.com

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Recipe rating

407 comments on “20-Minute Cheesy Chicken Enchilada Soup”

  1. Pingback: Cheesy Chicken Enchilada Soup

  2. This was seriously delicious!!! I even made the homemade enchilada sauce. It really does taste like the soup that Chili’s makes….it’s a taste of America for us ex-pats living overseas. Thank you for both of the recipes.

  3. This is my favorite soup I’ve ever made. And I’ve never written a review/comment. Sig other took a bite and said “Woah.” Very quick and easy to make. Only thing I did differently was sautéed diced red pepper with the onion to add more veggies. I threw everything in a crock pot to keep warm until we were ready and melted the cheese in at the end. Great recipe!!

    • Wow, thank you so much for your sweet comment, Ashley! We’re thrilled that you loved this! :)

  4. Hi.  I am having a party and am makes my three different soups in slow cookers.  I think your 20 min chicken enchilada soup looks amazing, , but do you think it would be okay to make per directions and then put on warm in crock pot for serving?

    I like the cheesy version.

    Thank you,  


  5. Hi.  Me, again.

    Would it also work to make your 20 min version in the crock pot and just add cheese closer to party.  I am not sure how the masa harina will work but n a crock pot.



    • Hi Chelcey! We haven’t tried this particular recipe in the crockpot, so we can’t say for sure, but we think it should work!

  6. Sounds so good and easy to make.

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  9. I saw someone mention that the macros and calories were listed, but I don’t see those anywhere. Would you mind providing those?

    • HI Kelly! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently don’t publish nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. We’re also not familiar with macros. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  10. This was seriously such a good recipe!! It was spicy, warm, and delicious. I actually didn’t put cheese in it (forgot to buy it) and it is still really delicious! Great recipe, will be making it again soon!

  11. So so yummy and easy! Very impressive.

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  13. Wow! I love your soups. They looks taste well. Yummy!!!

  14. This is soup is one of the top 10 best things I’ve ever made…..and top 10 easiest!

  15. We just had this for dinner tonight and it was delicious! Thanks for such a quick and tasty recipe!

  16. I made this today and it was YUMMY.  I didn’t add cheese today but will tomorrow.   Thanks for sharing.

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  18. Made this a few months ago and it was delicious! However, I froze half of it and now trying to figure out the best way to add a little more liquid once defrosted (its much more of a stew at this point, after some of the ingredients soaked up the liquid). Any suggestions?

    • We’re so happy you enjoyed it, Amanda! :) Once defrosted, we would just add some chicken stock and/or water to whatever pot you reheat this in (to whatever your desired consistency is). We hope this helps!

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  22. Can this be done in the slow cooker? If so, how would you recommend preparing it? Thanks in advance!!

    • Hi Alessandra! We actually have a slow cooker enchilada soup recipe here: We hope you enjoy! :)

  23. OMG I made this the other night and it was so yummy my husband loved it !! Will defennitly make it agin I did double the recipe just because I was not sure and we had a bunch left over. So I will know next time not to double. But it was so yummy thank you for sharing 

    • Thanks for sharing, Nikki — we’re so glad you and your husband enjoyed this!

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  25. Pingback: 25 of the Best Ever Quick and Easy Soup Recipes - Simple -

  26. Great recipe! I didn’t use masa harina but 1 tbsp wheat flour instead. I also made enchilada souce and it’s  good. I will try other your soup recipes! 

  27. 5 stars
    This soup is amazing!! I made it in my crockpot. I just chopped my onion and threw it in. I added the masa and cheese about thirty minutes before serving. I added a couple more cups of chicken stock. I think I can skip Chili’s next time now ?

  28. You have listed 1/2 cup of masa harina in the recipe but the directions don’t say what to do with it. Where does it go?

  29. This looks great and super easy to make. However, my son is a very picky water and won’t eat anything that has tomato pieces in it (sauce is ok). Is there a way to make this without the diced tomatoes?

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  32. Made this recipe tonight, used regular corn flour. It was delicious! My boyfriend really liked it as well!

  33. Pingback: 50 Best Enchilada Recipes

  34. 5 stars
    One of my top favorite soup recipes—definitely make the sauce yourself!

  35. 5 stars
    Can’t get enough. So good it has become a favorite and it is considered a treat when I prepare this. Thank you for such a great recipe!!!!

  36. 4 stars
    This soup is so amazing. I absolutely love it and plan on making it again when it gets colder.

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  39. 5 stars
    I am thinking of adding a can of Mexicorn, any thoughts?

  40. 5 stars
    One of our favorite creamy tex-mex soups! Easy and delicious!

  41. 5 stars
    I made this as per the recipe, including using fire-roasted (Hunts) tomatoes. I used a canned enchilada sauce that I’ve found to be quite good (A La Orden) and Ortega green chilies. For toppings, I used avocado slices, some of the grated cheese, cilantro leaves, and seasoned tortilla strips.

    This recipe is very simple and it’s delicious. This one goes into my “keeper” cookbook. Thanks for this.

  42. 5 stars
    I have made this soup about 10x now and its our favorite dish yet! Holy Crap is this soup good, and it holds its heat for a loooooong time. I feel I could survive on this for the rest of winter uuuughhh love it!

  43. 5 stars
    Thank you for this recipe! I am not a cook by any means, and this was SO easy to make. I have made it twice now, once with chicken and once with leftover Thanksgiving turkey. We couldn’t tell the difference and it was a great way to get rid of leftovers. Maybe I’ll try it with steak sometime! My husband loves the chicken enchilada soup at Chili’s, and he approves!

  44. 5 stars
    I’ve made this in the slow cooker before! It can work! Just cook the onions and masa marina at the end and then put the cheese in. I’ve done several times without any issues in the consistency.

  45. 4 stars
    I have been making this for 3 years, it is delicious! I do agree with some reviewers that it doesn’t need the cheese, but whatever floats your boat. For a couple years, I have been making it with leftover chicken from this recipe: https://www.fromvalerieskitchen.com/crock-pot-chicken-tacos/
    It is a flavor explosion! I also use leftover broth from that chicken. Also, my enchilada sauce makes 16 oz, I add 1/2 a cup of water, then freeze half so I only have to make it every other time. This is my favorite soup recipe ever!

  46. 4 stars
    This was a very good recipe. I added a little lime juice to mine and roasted chicken thighs with cumin, chili powder, salt pepper and garlic before shredding it and adding it to the soup. I will make this recipe again.

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  49. 5 stars
    I have made this soup many times and everyone loves it! I add chili cheese Fritos and sour cream as a garnish for each bowl of soup.

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