Description
This Chicken Enchilada Soup is a creamy, cheesy Tex-Mex classic that brings all the flavors of your favorite enchiladas into a rich, comforting bowl. With tender chicken, smoky spices, and a velvety broth thickened with masa harina, it’s a cozy, one-pot meal perfect for busy weeknights or casual gatherings.
Ingredients
2 tbsp (30ml) olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1/2 cup (60g) masa harina
6 cups (1.4L) chicken broth, divided
1 can (113g) green chiles
1 can (425g) fire roasted tomatoes with juices
2 tsp ground cumin
1 tsp chili powder
1 tsp paprika
1/2 tsp salt
1 cup (240ml) red enchilada sauce (mild)
1 lb (450g) boneless, skinless chicken breasts or thighs
1 can (425g) black beans, rinsed and drained
340g (12 oz) frozen corn
4 oz (115g) cream cheese, cubed and softened
2 cups (200g) shredded cheddar cheese
Optional toppings: shredded cheese, tortilla chips, chopped onions, sour cream, cilantro, lime wedges, avocado slices
Instructions
Heat olive oil in a large pot over medium-high heat. Sauté onions for 4 minutes until soft, then add minced garlic for 30 seconds.
Sprinkle masa harina over the aromatics, stirring for 1 minute to form a light roux.
Slowly whisk in 1 cup of chicken broth to create a smooth base.
Add green chiles, fire roasted tomatoes, cumin, chili powder, paprika, salt, enchilada sauce, and the remaining chicken broth. Stir well.
Add chicken, black beans, and corn. Bring to a gentle boil, reduce heat, and simmer for 10-12 minutes until the chicken is cooked through.
Remove the chicken, shred it with two forks, and return it to the soup.
Add cream cheese and stir until melted and smooth.
Turn off the heat and stir in the shredded cheddar cheese until creamy.
Serve hot with your favorite toppings like tortilla chips, avocado, sour cream, cilantro, and lime wedges.
Notes
Masa harina is essential for the authentic Chili’s-inspired texture.
Chicken thighs add extra tenderness, but breasts work too.
Adjust spice level with enchilada sauce heat and chili powder.
The soup thickens as it cools—loosen with broth when reheating.
Set up a topping bar for a fun, customizable serving experience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Plats
- Method: One-Pot Cooking
- Cuisine: Tex-Mex