Chicken Enchilada Soup Recipe

Chicken Enchilada Soup Recipe

How To Make Chicken Enchilada Soup

Making chicken enchilada can be a long process. This chicken enchilada soup recipe is packed with beans, vegetables, and cheese, and can be done in one pot.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • 2tspsolive oil
  • ½cuponiondiced
  • 1tspgarlicminced
  • ½cupmasa harina corn flour
  • 4cupschicken broth
  • 2cupscooked chickenshredded or cubed
  • 10ozred enchilada sauce(1 can)
  • 15ozblack beans(1 can), drained and rinsed
  • 14.5ozdiced tomatoes(1 can), do not drain
  • 4ozdiced green chiles(1 can)
  • ½cupcorn kernels(frozen, fresh or canned)
  • 1cupcheddar cheeseshredded
  • 2tbspscilantrochopped
  • Salt and pepperto taste
  • assorted toppings such as tortilla strips, sour cream and avocado


  1. Heat the olive oil in a large pot over medium high heat.

  2. Add the onions and cook until translucent, 3 to 4 minutes. Add the garlic and cook for 30 seconds.

  3. Stir in the masa harina and cook for one more minute.

  4. Pour in the chicken stock and stir until well combined.

  5. 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 to 10 minutes.

  6. Add the cheese, whisking to combine well.

  7. Sprinkle the cilantro over the top of the soup.

  8. Serve immediately with assorted toppings as desired.


  • Calories: 865.12kcal
  • Fat: 23.63g
  • Saturated Fat: 9.31g
  • Trans Fat: 0.39g
  • Monounsaturated Fat: 7.96g
  • Polyunsaturated Fat: 3.41g
  • Carbohydrates: 106.31g
  • Fiber: 22.34g
  • Sugar: 16.40g
  • Protein: 59.35g
  • Cholesterol: 93.36mg
  • Sodium: 1648.17mg
  • Calcium: 444.47mg
  • Potassium: 2455.49mg
  • Iron: 9.66mg
  • Vitamin A: 140.81µg
  • Vitamin C: 85.43mg
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