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Home » Soup » Chicken Enchilada Soup

Published: February 14, 2019 Last Modified: March 3, 2019 By Sara 30 Comments

Chicken Enchilada Soup

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Chicken Enchilada Soup | Mexican Soup | Enchilada Soup #soup #chicken #chickensoup #beans #corn #dinner #dinneratthezoo

This chicken enchilada soup is loaded with shredded chicken, corn, beans, vegetables and cheese, then finished off with a variety of toppings. An easy one pot dinner that the whole family will love!

We eat a lot of soup during the winter, some of our favorites are stuffed pepper soup, cabbage roll soup, taco soup and this amazingly delicious enchilada soup.

Chicken Enchilada Soup | Mexican Soup | Enchilada Soup #soup #chicken #chickensoup #beans #corn #dinner #dinneratthezoo Chicken Enchilada Soup | Mexican Soup | Enchilada Soup #soup #chicken #chickensoup #beans #corn #dinner #dinneratthezoo

A bowl of chicken enchilada soup topped with tortilla strips, sour cream and cilantro.

Chicken enchiladas are awesome, but let’s face it, they can be a lot of work. Between making the filling, the sauce, then rolling up all those tortillas, it can be an hours long affair. This chicken enchilada soup has all the same great flavors but with WAY less work. It’s a one pot meal that’s on the table in less than 30 minutes.

How do you make chicken enchilada soup?

This soup starts with a saute of onions and garlic. The next ingredient is one you may not have heard of before, and it’s called masa harina which is a corn flour. It’s sold in my grocery store under the brand name Maseca in the baking aisle. If you can’t find masa harina, you can omit it, but this corn flour really gives the soup an authentic flavor and helps to thicken up the broth.

Sauteed onions and masa harina in a soup pot.

After the onions and masa harina are in the pot, the chicken, tomatoes, corn, black beans, green chiles, enchilada sauce and broth all follow.

A soup pot full of shredded chicken, tomatoes, chiles, black beans, corn and broth.

Tips for chicken enchilada soup

  • You can use any kind of cooked chicken for this soup, such as leftover cubed chicken, shredded rotisserie chicken, or roasted chicken.
  • Not a fan of black beans? Try pinto beans instead.
  • I use frozen corn, but canned or fresh corn will also work just fine.
  • I chose a mild red enchilada sauce, but if you prefer spicy, use a hot enchilada sauce instead.

The final step to this chicken enchilada soup is to stir in some shredded cheese, which thickens the soup even more and gives it a rich and creamy flavor.

Chicken enchilada soup with cheddar cheese on top.

Add a little cilantro and you’re ready to eat! I love to add a variety of toppings on my bowl of soup including

  • More cheese!
  • Tomatoes
  • Olives
  • Avocado
  • Tortilla strips
  • Sour cream

A pot of chicken enchilada soup filled with beans, tomatoes and corn.

Slow cooker chicken enchilada soup

You can make this soup in the slow cooker, but you’ll want to start with uncooked chicken breasts. Place the chicken breasts, along with the onion, beans, chiles, tomatoes, enchilada sauce, masa harina and broth in the crock pot. Cook for 3-4 hours on high or 6-8 hours on low. Shred the chicken with two forks, then return it to the soup. Stir in the cheese, top with cilantro, and serve.

This soup is absolutely perfect for a cold day, it’s comfort food at its finest!

More great soup recipes

  • 50 Slow Cooker Soup Recipes
  • Hamburger Soup
  • Chicken and Wild Rice Soup
  • Ham Bone Soup
  • Slow Cooker Chicken Tortilla Soup

Chicken Enchilada Soup Video

A bowl of chicken enchilada soup topped with tortilla strips, sour cream and cilantro.
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5 from 14 votes

Chicken Enchilada Soup

This chicken enchilada soup is loaded with shredded chicken, corn, beans, vegetables and cheese, then finished off with a variety of toppings. An easy one pot dinner that the whole family will love!
Course Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 415kcal
Author Sara Welch

Ingredients

  • 2 teaspoons olive oil
  • 1/2 cup onion diced
  • 1 teaspoon garlic minced
  • 1/2 cup masa harina corn flour
  • 4 cups chicken broth
  • 2 cups cooked chicken shredded or cubed
  • 10 ounce can red enchilada sauce
  • 15 ounce can black beans drained and rinsed
  • 14.5 ounce can diced tomatoes do not drain
  • 4 ounce can diced green chiles
  • 1/2 cup corn kernels frozen, fresh or canned
  • 1 cup shredded cheddar cheese
  • 2 tablespoons cilantro chopped
  • salt and pepper to taste
  • assorted toppings such as tortilla strips, sour cream and avocado

Instructions

  • Heat the olive oil in a large pot over medium high heat. Add the onions and cook until translucent, 3-4 minutes. Add the garlic and cook for 30 seconds.
  • Stir in the masa harina and cook for one more minute.
  • Pour in the chicken stock and stir until well combined.
  • Add the chicken, enchilada sauce, beans, tomatoes, chiles, corn, and salt and pepper to the pot. Bring the soup to a simmer and cook for 8-10 minutes.
  • Add the cheese, whisking to combine well. 
  • Sprinkle the cilantro over the top of the soup. Serve immediately with assorted toppings as desired.

Nutrition

Calories: 415kcal | Carbohydrates: 33g | Protein: 37g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 82mg | Sodium: 754mg | Potassium: 1044mg | Fiber: 12g | Sugar: 9g | Vitamin A: 980IU | Vitamin C: 32.1mg | Calcium: 300mg | Iron: 5.6mg
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    Comments

    1. Ruth Erickson says

      February 9, 2020 at 8:17 am

      5 stars
      At last – a user friendly recipe website !! I haven’t even tried a recipe yet and I’m bookmarking this site. Thank you for having a “jump to recipe” right at the top and an ability to print that works and with a picture no less ! Yay!!

      Reply
    2. Liza says

      June 13, 2019 at 3:48 pm

      Made this soup yesterday! Delicious. Great recipe, very easy to make. Few things I would change is the amount of corn flour and corn. Little less of the first one and a little more of the second one. The amount of the flour makes too thick for my taste. I like it more soupy.

      Reply
    3. NAti says

      February 24, 2019 at 3:08 pm

      I will definitely try this! I love Mexican dishes! Do you think I could do it without the cheese?

      Reply
    4. Kristy Bullard says

      February 20, 2019 at 8:50 am

      5 stars
      I know what we’re having for dinner tonight! This sounds perfect for the cold winter day we’re having.

      Reply
    5. Preet says

      February 20, 2019 at 1:15 am

      I love finding a new recipe to try. I’m always so scared I am going to mess it up somehow. This looks easy enough for me though. Thanks!

      Reply
    6. Alexandra Cook says

      February 20, 2019 at 1:12 am

      Wow, so delicious and easy recipe to make for the kids. I am sure my kids will love it like and will make their favorite.

      Reply
    7. Shannon Gurnee says

      February 20, 2019 at 12:37 am

      I love making soups and this one looks delicious! I want to try making this.

      Reply
    8. Sam says

      February 19, 2019 at 9:28 pm

      5 stars
      I’ve never been much of a soup fan for some reason, but I know some family members would love this recipe. It’d be perfect for this time of year.

      Reply
    9. berlin | Momi berlin says

      February 19, 2019 at 2:48 pm

      Wow, that looks like a yummy treat for my boys. I checked the ingredients and most are not in our pantry. I have to visit the local store and get some ingredients.

      Reply
    10. Yeah Lifestyle says

      February 19, 2019 at 2:27 pm

      5 stars
      This sounds like such a flavourful soup and perfect for cold winter nights. My whole family would definitely enjoy this soup.

      Reply
    11. John Mulindi says

      February 19, 2019 at 11:56 am

      Good description, and easy to follow procedure. I believe this is something I can try, though am not a chef. Thanks.

      Reply
    12. Lisa says

      February 19, 2019 at 11:22 am

      You’ve included all my favourite things in one pot! I love this for winter too, it’s so warming!

      Reply
    13. Tonya Morris says

      February 19, 2019 at 11:17 am

      5 stars
      Adding avocado into chicken enchilada soup is one of my favorite things to do! This is a great recipe I will definitely try!

      Reply
    14. Hang Around The World says

      February 19, 2019 at 7:22 am

      Thank you for this delicious recipe, I really like all this food. It’s easy to cook! Going to cook it one of these days, you inspired me 🙂 – Amalia

      Reply
    15. Heather says

      February 19, 2019 at 5:03 am

      Times like this that I wish I still ate meat. This looks SOO good. Do you think I could make it minus the chicken?

      Reply
    16. Georgia says

      February 19, 2019 at 1:02 am

      5 stars
      wow another amazing idea! I can`t get enough of your ideas and I really think that you are an amazing chef! Did you think about having a youtube channel as well?

      Reply
      • Sara says

        February 19, 2019 at 12:46 pm

        I actually don’t have a youtube channel at this time but I do have tons of cooking videos on my facebook page!

        Reply
    17. katie davies says

      February 19, 2019 at 12:58 am

      I love a good soup on a cold evening plus i would never have thought to put cheese on it! That is just such a great suggesstion! thanks for sharing this looks so good

      Reply
    18. kumamonjeng says

      February 18, 2019 at 4:18 pm

      5 stars
      I love soup even it is not winter time, drinking soup is kind of a must for us, especially those Chinese from the southern part, where my grandparents are from. I like how this soup recipe is loaded with a healthy ingredients such as shredded chicken and beans, all are full of protein. And not forgetting the vegetable too!

      Reply
    19. Kara says

      February 18, 2019 at 12:27 pm

      My kids love mexican food and this looks like a great alternative dish

      Reply
    20. ME says

      February 15, 2019 at 11:55 am

      5 stars
      While I was cooking this, my son said it reminded him of a Mexican restaurant we used to go to whenever we flew into John Wayne Airport. I added black olives to ours, but I think this recipe tastes better. Thank you for sharing. I’ll make this for the whole family the next time we have a gathering. =)

      Reply
      • Sara says

        February 15, 2019 at 9:56 pm

        So happy to hear you enjoyed it, thanks for reporting back!

        Reply
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