Chicken Enchilada Soup

Chicken Enchilada Soup has chunks of chicken combined in a creamy, spicy enchilada soup base. Everything you love about chicken enchiladas – in soup form!

Chicken Enchilada Soup

It’s been cool the past few days here in Eastern North Carolina and I have been craving this Chicken Enchilada Soup soooo bad. I wanted to take advantage of the cooler weather before Mother Nature decides to throw a 70-degree curveball into the forecast (predicted later this week!!). 

This soup is reminiscent of the Chicken Enchilada Soup you’ll find at Chili’s. Depending on how hot (or mild) you like it, buy the enchilada sauce to fit your family’s tastes. I keep it on the mild side so my family will eat it! This is nice served with a dollop of sour cream, a sprinkling of cilantro, maybe a few crushed tortilla chips, and some cornbread on the side.

Chicken Enchilada Soup recipe

• boneless, skinless chicken breasts
• chili powder
• salt
• ground black pepper
• vegetable oil
• small onion
• garlic
• chicken broth
• masa harina (harina de maiz or maseca)
• water or additional chicken broth
• enchilada sauce
• salt
• powder
• ground cumin
• Cheddar cheese
• Fresh chopped cilantro, lime wedges, and/or cooked tortilla strips – for garnish (optional)

How to make Chicken Enchilada Soup

1. In a large pot over medium heat, cook chicken in oil with 1/2 tsp. chili powder, 1/2 tsp. salt and 1/4 tsp. pepper until well browned on all sides. Remove from the pan with a slotted spoon and set aside.
2. Cook onion and garlic in the same pan until onions are translucent. Add the chicken broth.
3. In a large bowl, whisk masa harina and 2 cups of water or broth until well blended. Pour into the pot with the remaining 1 cup of water or broth, enchilada sauce, salt, chili powder, and cumin. Bring to a boil.
4. Add the chicken and cheese to the pot. Reduce heat and simmer 25-30 minutes or until soup is slightly thickened. Stir occasionally.
5. Serve hot!

Chicken Enchilada Soup – Questions and Answers

• What is masa harina? Where can I find it?

  You’ll find the masa harina (aka – harina de maiz or maseca) in the ethnic section of your grocery store. It is typically used to make tortillas, tamales, and other Mexican dishes. It is what gives this soup the “corn tortilla” taste you get in regular enchiladas.

• Can I freeze Chicken Enchilada Soup?

  Yes! Allow soup to cool and then place in freezer-safe containers. To reheat, that soup completely and reheat on the stovetop or the microwave until warmed through.

• What goes with/What to serve with Chicken Enchilada Soup?

  Some of my favorites – chips and salsa, cornbread, and jalapeno poppers. A nice fresh salad would be a great accompaniment, too!

• Can I add corn or beans to this soup?

  One of the things I love about this soup recipe is that I can easily add a few ingredients for a simple twist! Corn and black beans are two of my favorite add-ins. Feel free to try things you and your family like!

Other recipes you may enjoy

• Beef & Bean Enchilada Casserole
• Mexican Chicken & Corn Chowder
• Ground Beef Enchiladas
• Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle
• Enchilada Stuffed Shells

4.50 from 10 votes

Servings: 8 servings

Chicken Enchilada Soup

By Jamie Sherman

Chicken Enchilada Soup has chunks of chicken combined in a creamy, spicy enchilada soup base. Everything you love about chicken enchiladas – in soup form!

Prep: 15 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr

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Equipment

• ladle
• 6-Qt. Enameled Cast Iron Dutch Oven 

Ingredients 

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• ▢ 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• ▢ ½ teaspoon chili powder
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon pepper
• ▢ 1 tablespoon vegetable oil
• ▢ 1 small onion, diced
• ▢ 2 cloves garlic, minced
• ▢ 1 quart chicken broth
• ▢ 1 cup masa harina, harina de maiz or maseca
• ▢ 3 cups water or additional chicken broth, divided
• ▢ 1 can enchilada sauce, 10 oz.
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon chili powder
• ▢ ½ teaspoon ground cumin
• ▢ 2 cups Cheddar cheese
• ▢ Fresh chopped cilantro, lime wedges, and/or cooked tortilla strips – for garnish (optional)

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Instructions 

• In a large pot over medium heat, cook chicken in oil with 1/2 teaspoon chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper until well browned on all sides. Remove from the pan with a slotted spoon and set aside.
• Cook onion and garlic in the same pan until onions are translucent. Add the chicken broth.
• In a large bowl, whisk masa harina and 2 cups of water or broth until well blended. Pour into the pot with the remaining 1 cup of water or broth, enchilada sauce, salt, chili powder, and cumin. Bring to a boil.
• Add the chicken and cheese to the pot. Reduce heat and simmer 25-30 minutes or until soup is slightly thickened. Stir occasionally.
• Serve hot!

Notes

• Allow soup to cool and then place in freezer-safe containers. To reheat, that soup completely and reheat on the stovetop or the microwave until warmed through.

Nutrition

Calories: 260kcal, Carbohydrates: 13g, Protein: 21g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 67mg, Sodium: 1134mg, Potassium: 317mg, Fiber: 1g, Sugar: 1g, Vitamin A: 447IU, Vitamin C: 2mg, Calcium: 233mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Originally published on June 22, 2012. Republished on January 7, 2020.