Chicken Enchilada Soup

Prep Time 15 mins Cook Time 45 mins Serves 8     adjust servings

This soup is reminiscent of the Chicken Enchilada Soup you'll find at Chili's.


  • 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, divided
  • 1 can (10 oz. each) 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)


  1. In a large pot over medium heat, cook chicken in oil with 1/4 tsp. chili powder, 1/4 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 until well blended. Pour into the pot with the remaining 1 cup of water, enchilada sauce, salt, chili powder and cumin. Bring to a boil.
  4. Add chicken and cheese. Reduce heat and simmer 25-30 minutes or until soup is slightly thickened. Stir occasionally.
  5. Serve hot!


Recipe Notes

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