Chicken Enchilada Soup has chunks of chicken combined in a creamy, spicy enchilada soup base. Everything you love about chicken enchiladas – in soup form!
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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!!).
Chicken Enchilada Soup
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 – Ingredients & Utensils
Ingredients
- 1 lb. boneless, skinless chicken breasts, cut into 1-in. pieces
- 1/2 tsp. chili powder
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 tbsp. vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 qt. chicken broth
- 1 cup masa harina (harina de maiz or maseca)
- 3 cups water or additional chicken broth, divided
- 1 can (10 oz.) enchilada sauce
- 1 tsp. salt
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- 2 cups Cheddar cheese
- Fresh chopped cilantro, lime wedges, and/or cooked tortilla strips – for garnish (optional)
Utensils
- 6-Qt. Dutch oven or soup pot
- wooden spoon
- measuring cups
- measuring spoons
- ladle, for serving
How to make Chicken Enchilada Soup
- 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.
- 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!
Chicken Enchilada Soup – Questions and Answers
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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:
If you are looking for another good soup recipe, I recommend one of these:
- Slow Cooker Beef & Noodles
- Loaded Baked Potato Soup
- Slow Cooker Split Pea Soup
- Slow Cooker Chicken Posole
- Taco Soup
- Chicken Broccoli & Wild Rice Soup
Want more Tex-Mex inspired recipes? I’ve got you covered with these recipes:
- Mexican Pot Roast with Borracho Beans
- Fry Bread Tacos
- Mexican Pizza
- Beef Enchiladas
- Homemade Enchilada Sauce
- Homemade Taco Seasoning
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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!
Ingredients
- 1 lb. boneless, skinless chicken breasts, cut into 1-in. pieces
- 1/2 tsp. chili powder
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 tbsp. vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 qt. chicken broth
- 1 cup masa harina (harina de maiz or maseca)
- 3 cups water or additional chicken broth, divided
- 1 can (10 oz.) enchilada sauce
- 1 tsp. salt
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- 2 cups Cheddar cheese
- Fresh chopped cilantro, lime wedges, and/or cooked tortilla strips - for garnish (optional)
Instructions
- 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.
- 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!
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Nutrition Information:
Yield:
8 servingsServing Size:
1Amount Per Serving: Calories: 307 Total Fat: 15g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 80mg Sodium: 1002mg Carbohydrates: 16g Net Carbohydrates: 0g Fiber: 2g Sugar: 2g Sugar Alcohols: 0g Protein: 27g
Originally published on June 22, 2012. Republished on January 7, 2020.
Jamie, congratulations on your award, it is well deserved! Thank you so much for honoring me with the nomination, I'm amazed that people want to look at my blog, but it makes me very happy that my recipes are being enjoyed!
Thank you Anita and you are so deserving yourself! 🙂 It really is amazing to think people notice, isn't it? I hope you have a great weekend!
Thank you so much for noticing my little blog. I feel so honoured and you have seriously made my day, perhaps my week. 🙂
I have to wholeheartedly agree with the frozen peanut butter cups. That's how I prefer them as well. I think my love comes from freezing Halloween candy so I won't eat, but then eating it. That's how I discovered the frozen pb cups, lol.
And that soup looks great – reminding me I haven't yet had breakfast. MM.
You are so welcome, Terry!
I eat PB Cups unfrozen sometimes … but it's just not the same! I use to hide them in the freezer …. thinking people wouldn't find my stash … but they did. I will neither confirm nor deny that I now hide them in an empty coffee can in the freezer – hahahaha! 🙂
Congrats on the reward and thank you for passing it on to me! Being a newbie I feel very privileged to have received this award! Thanks Jamie!
Now I need to save your recipe to try. I've never made this soup before but I do like to order it from time to time. Thanks for sharing it!
Thank you and you're welcome! I'm pretty new myself, so I kind of know how you feel 🙂
It's super easy and pretty close to Chili's!
My father always told me my head was full of useless knowledge. I actually love housing all the crazy trivia in my brain. Congrats on the nomination. Love your blog. Am getting ready to try your salisbury steak tonight for dinner. Wish me luck.
I am so glad I'm not the only one who has useless knowledge 🙂 I was always told I should try out for Jeopardy! LOL Thank you so much for your kind words, too … Please drop back by and let me know how dinner went!
Thank you so much for the award and congratulations too!
You are so welcome and thank you, too! Have a great weekend 🙂
what a yummy recipe! we like soup here too…and I am always looking to try a new variation…thanks!!
congrats on your award! I live in Hershey…so peanut butter cups are a staple food in our house. frozen.
Thank you! I would have to move …. far away …. if I lived near Hershey – the temptation would be too great! I've always wanted to visit though!
Congratulations Jamie!! I thought for sure one of you random facts would have to do with your feet.
HA! Thank you, Angie 🙂 Anyone who "knows" me, knows I have a foot thing going on! LOL
Congratulations on your award! Yes, it is so much fun to get awards:) Bloggy Love rocks. And I love getting to know you better. Chicken Enchilada Soup! A kindred spirit you are! Remember Mexican Food is one of the food groups that we almost east daily:) This recipes looks great. Thanks for sharing at Freedom Fridays!
You are so kind, Evelyn! Thank you! 🙂
Congrats on the nomination and thanks for nominating me! I am so grateful people actually take time to to read about my crazy life and then come back for more …so thank you! I will visit the other blogs then get to thinking about who I will nominate.
You are so welcome, Connie! I still cannot wrap my head around this idea that people actually read what you write! I love this foodie community – such wonderful people 🙂
Hi Jamie,
Congratulations on receiving the Versatile Blogger Award and I'm honored that you have nominated my blog. I'm with you and all the others who are so honored and surprised that there are so many out there in blogsphere who actually read our blogs and take the time to comment. It's so terrific that we can share our thoughts and recipes with others and give each other encouragement. It's all we need to keep us going, sharing and, in a way, we're also having fun.
Thank you again Jamie, and I continue to look forward to sharing with you and all our readers.
Joanne
Thank you Joanne and you are so deserving! You are so right about this community – it is great 🙂
I think the cheddar cheese is what makes this recipe a real stand out. Thanks for sharing it on foodie friday.
Thank you for stopping by, Diane. It is definitely noticeable in the flavor of the soup … I've seen varieties that use Velveeta – but I agree the Cheddar is what makes it stand out!
Thanks for sharing! My husband and I love this soup from Chilis!
You are welcome, Sarah! It's easy to make at home … perfect for when the mood for Chicken Enchilada Soup strikes but you don't necessarily want to go out.
I love soup! I can't wait to try it!
Soup has to be one of my favorite things … I could eat it in one form or another all the time! I hope you enjoy it as much as my family. 🙂
I love chicken enchiladas so this is right up my alley!! Thanks for sharing on Tout It Tuesday! Hope to see you next week.
This has all the flavor of chicken enchiladas … but so much easier and less messy!
Jamie, thanks for linking up at Thursday Food Fest. Everything looks great! Sarah
Thank you, Sarah! Have a great weekend 🙂
This soup looks really good. I can't wait to try it! Thanks for sharing at Showcase Your Talent Thursday!
Very close to Chili's Chicken Enchilada Soup. I'd love to know what you think!
Jamie,
Congrats on the Award! Thank you so much for passing it on to me too; I'm honored to receive it. I will be getting to my awards this week (hopefully) and passing them along to others.
This soup looks delicious and I can't wait to try it!
Thanks again,
Michelle
Thank you Michelle 🙂