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, chicken taco soup and this amazingly delicious enchilada soup.

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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

Chicken Enchilada Soup Video

5 from 15 votes

Chicken Enchilada Soup

AuthorSara Welch
A bowl of chicken enchilada soup topped with tortilla strips, sour cream and cilantro.
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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course Soup
Cuisine Mexican
Serves 4


  • 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


  • 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.


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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Recipe Rating


  1. 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!!

  2. 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.

  3. 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!

  4. 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.

  5. 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.

  6. 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.

  7. 5 stars
    This sounds like such a flavourful soup and perfect for cold winter nights. My whole family would definitely enjoy this soup.

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

  9. 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!

  10. 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

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

  12. 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?

  13. 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

  14. 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!

  15. 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. =)