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Cheesy Chicken Enchilada Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 67 reviews
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Add the cheeses. Add the cheeses and stir until melted and evenly combined. Taste and season the soup with salt and pepper as needed.
  5. 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.