Cheesy Chicken Enchilada Soup

Name: Cheesy Chicken Enchilada Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon chili powder; 1 teaspoon ground cumin; 4 cups chicken broth; 15 ounces red enchilada sauce; 2 cups cooked chicken, shredded; 15 ounces black beans, drained and rinsed; 1 cup frozen or canned corn; 14.5 ounces diced tomatoes; 1 cup shredded cheddar cheese; 1/2 cup cream cheese; 1 tablespoon masa harina mixed with 2 tablespoons water; Salt and pepper to taste

This hearty soup brings all the comforting flavors of your favorite cheesy enchiladas into one easy bowl.

By Enzo81 Kitchen· American· October 18, 2026

easy.enzo81.xyz

Prep

10 minutes

Cook

25 minutes

Total

35 minutes

Serves

There is something so satisfying about a bowl of soup that tastes just like a classic chicken enchilada. This recipe saves you the trouble of rolling individual tortillas while giving you all that creamy, cheesy, and spicy goodness you love. It is a fantastic way to feed a crowd on a chilly evening.

The secret to that authentic taste is using a bit of masa harina, which adds a lovely corn flavor to the broth. If you do not have masa on hand, do not worry as the soup is still delicious, but that little addition really makes it feel like you are eating the real thing.

Ingredients

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
4 cups chicken broth
15 ounces red enchilada sauce
2 cups cooked chicken, shredded
15 ounces black beans, drained and rinsed
1 cup frozen or canned corn
14.5 ounces diced tomatoes
1 cup shredded cheddar cheese
1/2 cup cream cheese
1 tablespoon masa harina mixed with 2 tablespoons water
Salt and pepper to taste

7Instructions

1
Heat the olive oil in a large pot over medium heat and sauté the onion until soft.
2
Add the garlic, chili powder, and cumin, cooking for one minute until fragrant.
3
Pour in the chicken broth, enchilada sauce, shredded chicken, black beans, corn, and tomatoes.
4
Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15 minutes.
5
Stir in the masa harina mixture to thicken the soup slightly.
6
Add the cream cheese and shredded cheddar, stirring until melted and smooth.
7
Season with salt and pepper before serving warm.

Tips

Top each bowl with fresh avocado slices, cilantro, and crushed tortilla chips for a nice crunch. Store any leftover soup in an airtight container in the fridge for up to three days.

#Dinner #Soup #Comfort Food #Chicken

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