Cheesy Chicken Enchilada Soup Recipe | Gimme Some Oven (2024)

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Cheesy Chicken Enchilada Soup Recipe | Gimme Some Oven (1)

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Cheesy Chicken Enchilada Soup Recipe | Gimme Some Oven (5)

★★★★★4.9 from 66 reviews

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 to 8 servings 1x
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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.

posted on September 17, 2014 by Ali

Main Dishes, Soups / Stews

321 Comments »

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321 comments on “Cheesy Chicken Enchilada Soup”

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  1. Connie Dominguez November 1, 2020 @ 5:51 pm Reply

    Fantastic!! Deep flavor and creaminess are its best selling points. Made no changes except I had no beans. I can expect the result would have only been yummier! I’ll make again…and again!❤️

  2. Linda November 7, 2020 @ 1:09 pm Reply

    Love more recipes

  3. Kaykay Hint9n November 12, 2020 @ 3:50 pm Reply

    It turned out great and we loved it.

  4. Leann November 18, 2020 @ 2:36 pm Reply

    This has easily become one of my favorite soups to make. It’s so fast and easy and everyone that’s tried it has loved it. Thank you for a great recipe!

  5. Alexsandra Zupancic November 30, 2020 @ 12:51 pm Reply

    I made this using my homemade enchilada sauce and leftover turkey from thanksgiving. The soup was delicious! We both loved it!

  6. Quanita Jones December 8, 2020 @ 6:27 am Reply

    So good! And quick! I subbed left over chicken from taco night for the shredded chicken and my boys really enjoyed it!

  7. Rachel's Husband December 9, 2020 @ 10:11 pm Reply

    do you add too much salt first then remove some of it?? having trouble with the salt directions

  8. Nate soroko December 17, 2020 @ 1:49 am Reply

    Absolutely killer quick recipe and dinner.
    I used a full 32oz of chicken stock just so I didn’t have the left over cup.
    I also added a 1lbs of frozen corn
    Instead of chicken I got 1lbs of carnitas from Northgate (Mexican market here in California)

    Was one of the best under 30 min meals

  9. Sandy January 2, 2021 @ 7:44 pm Reply

    I have made this several times. We love it!

  10. Allie February 16, 2021 @ 9:44 pm Reply

    This was lights out. I didn’t have masa harina on hand, so subbed with cornstarch until I got the thickness I wanted. Also didn’t have fire-roasted diced tomatoes, but had regular tomatoes and a fire-roasted salsa, so combined those two and threw them in! It was SO GOOD on this cold winter night, especially with the little hit of cayenne I added. Amazing soup.

  11. Caroline Philbeck July 8, 2021 @ 5:30 pm Reply

    Super yummy! I added green pepper and frozen corn. Also added half a pack of taco seasoning ( I double the recipe). One of my families favorites.!!???

  12. Fred August 10, 2021 @ 9:13 pm Reply

    I grabbed the ingredients from the list and then headed home. I followed the directions starting from step one, but there was no step about the shredded chicken. I simply sliced raw chicken into strips and carried on. Unfortunately I didn’t realize the chicken should have been cooked and shredded before hand? The chicken turned out kind of gummy. Not sure if it was fully cooked after all

  13. Lydia August 14, 2021 @ 2:46 pm Reply

    Best soup ever. I have also made without chicken, with rice. Yummy

  14. Harry Potter October 3, 2021 @ 2:09 pm Reply

    Can this be freezed? I have to cook things ahead of time.

  15. Alexis D. November 30, 2021 @ 5:50 pm Reply

    This soup was excellent. My husband and I enjoyed it immensely! I didn’t have masa harina but blitzed up some corn tortillas in my food processor and it did the trick! I also added a jalapeño, lemon juice, chili powder, and more cumin.

  16. Diane Haines December 16, 2021 @ 2:16 pm Reply

    Hi, I noticed your 20-minute Cheesy Chicken Enchilada Soup yesterday with the Masa Harina ingredient, so today I purchased some Maseca corn flour. Today, I came across some info that says masa harina and corn flour are not the same thing. So I’m thinking the Maseca corn flour is the wrong thing, but when I seach my local grocery store and my local Walmart online, all I’m finding is pretty much what I bought, the Maseca. I’m very confused. Can you set me straight and let me know if I purchased the right thing for your enchilada soup recipe. Thank you so much.

  17. Vira January 7, 2022 @ 8:58 pm Reply

    This was soooo good. Oh my gosh! I changed up mine a little bit… added a can of rotel diced chiles & tomatoes. Increased the cumin to 2 teaspoons, added 1 more can of black beans, increased the enchilada sauce to 2 cans, increased the chicken stock to 32oz. 3 minced garlic cloves or 2 teaspoons minced garlic. It was a huge HIT! WOW!!!

  18. Michelle March 6, 2022 @ 6:08 pm Reply

    I didn’t have masa harina so I used arrowroot starch at the end. I used a can of Rotel instead of the canned green chilis and canned tomatoes. This is a recipe I will make again definitely.

  19. Wendy May 7, 2022 @ 7:50 am Reply

    Hi, I was just checking my ingredients. I’ve made this several times. Did you change the recipe? I’ve never noticed cream cheese and I swear the recipe called for adding the masa after softening the onions. Just curious. I love this recipe by the way 😀

    • Lisa Mohr November 28, 2022 @ 5:41 pm

      I agree…. I almost kept looking for another recipe thinking that I had the wrong one. I never have put cream cheese or did the masa that way. Hmmmm…..

  20. Sandy September 11, 2022 @ 9:36 am Reply

    Is the change for 2022 just the addition of cream cheese? We love the original and have made it many, many times.

  21. Patti September 22, 2022 @ 7:16 pm Reply

    Can someone tell me how many calories per serving? thank you

  22. Nicole Emm October 23, 2022 @ 6:59 pm Reply

    I’ve been meaning to try this for awhile, and I’m so glad I finally did. It is SO good! I made the homemade enchilada sauce, subbing arrowroot powder for flour. Otherwise I made it per instructions. I added celery and about a cup of frozen corn to the soup. I thought it needed a little more flavor, so I used a little more enchilada sauce, and about a Tbsp of my homemade taco seasoning. I’m glad I tried the masa harina. I had never used it before, but it thickened really nicely, and added a hint of corn flavor. I only used 1/2 the cheddar thinking we could garnish with more if needed. Topped with fresh parsley, green onion and tortilla strips. My husband really liked it too. I’ll definitely be making this again.

  23. Courtney October 24, 2022 @ 9:20 pm Reply

    Why did you remove the masa from the recipe? I came back to it for the first time this fall and thought I was losing my mind!

  24. Veronica November 14, 2022 @ 5:51 pm Reply

    This is my go to recipe so delicious. I make the older version but noticed it has been changed a bit. Do you have a link to the older version?

  25. Erin December 7, 2022 @ 5:07 am Reply

    This soup has been one of my favorites for years! I have made it lots of times and it always tastes perfect. However, this new version didn’t turn out as well as the previous version. Is there any way you could send me a copy of the original recipe? deseosa0 @yahoo.com

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Cheesy Chicken Enchilada Soup Recipe | Gimme Some Oven (2024)

FAQs

How do you thicken enchilada soup? ›

To thicken enchilada soup: The soup should have a slight thickness from the corn tortillas and the cream, but if you want it thicker, you can stir in a cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons water), or mix a spoonful of cornmeal with some of the broth and add to the pot.

What is enchilada soup made of? ›

Combine chicken breasts, black beans, chicken stock, corn, tomatoes, enchilada sauce, green chiles, onion, garlic, salt, and cumin in a multi-functional pressure cooker. Close and lock the lid. Select Stew mode and cook on high pressure according to manufacturer's instructions; set timer for 30 minutes.

What can I add to enchilada sauce to make it less spicy? ›

Sugar works to counteract the heat caused by capsaicin in peppers so adding a touch of honey or sugar can tone down a spicy dish. The downside is that the sweetness may alter the flavor of your dish so it is best to add a little at a time and taste test it to make sure you maintain a balance between savory and sweet.

What can I substitute for enchilada sauce? ›

Chile Colorado sauce is another tomato-free substitute for enchilada sauce that works really well in part because they are very similar sauces with similar taste profiles. Chile Colorado sauce is made with rehydrated guajillo chiles.

What is the best thickener for soup? ›

About this method: One of the most common ways to thicken sauces and soups is with a starch-based slurry, and cornstarch is a popular choice. Cornstarch is flavorless, easy to mix up, and versatile, which makes it a go-to pantry ingredient.

Does heavy cream thicken soup? ›

Heavy cream

Use heavy cream as a keto-friendly thickening option for your soups and broths. Heavy cream has more fat than regular whole milk, so you can add it to your soup recipes without worrying about it curdling.

Why are they called divorced enchiladas? ›

They are called 'divorced' enchiladas because one is covered in green salsa and the other in red salsa! Subscribe to our free CTP download, to be kept up to date with all cookery items.

What does chicken enchiladas contain? ›

These easy chicken enchiladas feature corn tortillas stuffed with shredded chicken and cheese, topped with the best enchilada sauce, and even more cheese! They're baked until the cheese is deliciously melted and bubbly. Because they're so easy to make, I make these enchiladas about once a week.

What can I add to canned enchilada sauce to make it better? ›

Add stock - Chicken, beef, or vegetable, stocks pack a ton of flavor - because they are prepared by simmering bones and vegetables in water for hours, often with herbs and spices until the flavor is extracted - and can instantly elevate the flavor of canned enchilada sauce.

How do you get the bitter taste out of enchilada sauce? ›

Before you assemble your enchiladas, heat the sauce up and whisk in a little flour and sugar to taste. The flour will neutralize some of the bitterness and thicken the sauce a bit in the process. This can be a good thing, too, as canned enchilada sauce is usually a little thin in consistency.

What if I put too much chili powder in my enchilada sauce? ›

Too much chilli powder can be balanced with something sour and/or sweet. So, consider adding more tomatoes, yoghurt based on what the recipe is. Also you can add some lemon juice. Again, based on the recipe, you can add very little sugar to take the heat off.

What is the secret to good enchiladas? ›

Fry each of your tortillas in hot oil before adding in your enchilada filling. This will help keep the tortillas from soaking up too much of your sauce too quickly, which can also cause them to break apart.

Can I use salsa in place of enchilada sauce? ›

Yes, salsa can be used as a substitute for enchilada sauce. It will add a similar tangy and spicy flavor to your dish. You can use it as is or blend it to achieve a smoother consistency before using it in your enchilada recipe.

How do you fix watery enchiladas? ›

To prevent your tortillas from tearing or becoming soggy, quickly fry each corn tortilla in any oil you like for about 10 seconds on each side, until it starts to get crispy but is still pliable. This will add a barrier that will keep the tortilla from absorbing too much sauce, and also adds a little extra flavor.

How do you fix watery enchilada sauce? ›

Mix a small amount of the starch (about 1 tablespoon per cup of liquid) with a little cold water to form a slurry, then whisk the slurry into the hot sauce. Cook and stir for a few minutes until the sauce thickens. Cooking the sauce for a longer period of time to allow some of the liquid to evaporate.

What can I use to thicken tortilla soup? ›

Incorporate Cornstarch

Cornstarch is another popular thickening agent that can be easily added to your chicken tortilla soup. Mix cornstarch with a small amount of water to create a slurry.

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