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Recipe

Serves

4 1×

Serves 4Prep 10 minCook 20 minTotal 30 min

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 1 garlic clove, minced
  • 1/2 cup masa harina
  • 2 cups chicken broth
  • 10 ounces red enchilada sauce
  • 1 can, 14 ounces, black beans, drained and rinsed
  • 1 can, 10 ounces, diced tomatoes with green chiles, undrained
  • 1 cup frozen corn, optional
  • 2 cups cooked shredded chicken
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon ground cumin
  • 4 ounces cream cheese, cut into small cubes

Method

  1. Soften the onion. Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and cook for 4 to 5 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds.
  2. Add the masa harina. Sprinkle the masa harina over the onion mixture. Stir continuously for about 1 minute. The mixture will become thick and pasty.
  3. Whisk in the broth. Slowly pour in the chicken broth while stirring. Continue stirring until the masa harina is fully incorporated and no dry lumps remain.
  4. Build the soup. Add the enchilada sauce, black beans, diced tomatoes with green chiles, optional corn, shredded chicken, salt, and cumin. Stir to combine.
  5. Simmer. Increase the heat and bring the soup to a gentle boil. Reduce the heat to medium-low and simmer uncovered for 10 to 15 minutes, stirring occasionally.
  6. Add the cream cheese. Remove the pot from the heat. Add the cubed cream cheese and stir until completely melted and incorporated. If necessary, return the pot to low heat briefly, but do not boil after adding the cream cheese.
  7. Adjust and serve. Taste the soup and adjust the salt. Ladle into bowls and add your preferred toppings. Serve immediately with lime wedges.

Easy Chicken Enchilada Soup (30 Minutes)

Creamy chicken enchilada soup in a stoneware bowl with tortilla strips, cheese, cilantro, and lime

This easy chicken enchilada soup is a practical one-pot meal made with cooked chicken, black beans, tomatoes, red enchilada sauce, and a creamy finish. It uses simple supermarket ingredients and is ready in about 30 minutes.

The recipe is especially useful when you have leftover chicken or a rotisserie chicken available. Masa harina thickens the broth and adds a subtle corn flavor, while cream cheese creates a smooth texture without requiring a long simmer.

Serve each bowl with tortilla strips, shredded cheese, fresh cilantro, avocado, or a squeeze of lime.

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Ingredients for chicken enchilada soup arranged on a cream kitchen surface

Why this soup works

This soup uses several shortcuts without sacrificing texture or flavor:

  • Cooked chicken eliminates the need to poach raw poultry.
  • Enchilada sauce provides tomato, chile, and seasoning in one ingredient.
  • Canned beans and tomatoes make the recipe convenient for weeknight cooking.
  • Masa harina gives the soup body and a mild corn flavor.
  • Cream cheese adds richness at the end of cooking.

Use mild, medium, or hot enchilada sauce according to your preference. Low-sodium broth and rinsed beans can help reduce the overall salt level.

Creamy chicken enchilada soup simmering in a cream enamel pot

Tips for the best results

Use fully cooked chicken

Rotisserie chicken, leftover roasted chicken, or poached chicken all work well. Remove the skin and bones, then shred or chop the meat into bite-sized pieces. If cooking chicken specifically for this recipe, it should reach an internal temperature of 165°F (74°C).

Add the broth gradually

Masa harina thickens quickly when it contacts liquid. Pour in the broth slowly while whisking or stirring to prevent lumps. If the soup becomes thicker than you prefer, add another 1/2 cup of broth before serving.

Soften the cream cheese first

Cold cream cheese can take longer to melt and may leave small pieces in the soup. Cut it into cubes before adding. For a smoother result, allow it to sit at room temperature for 15 to 20 minutes while you prepare the other ingredients.

Control the heat

The green chiles and enchilada sauce determine much of the soup’s heat. For a mild version, use mild enchilada sauce and mild diced tomatoes. For more heat, add hot sauce, cayenne pepper, sliced jalapeño, or a pinch of chipotle powder.

Keep toppings separate

Tortilla strips soften quickly in the soup. Add them immediately before eating so they remain crisp. Store leftover toppings separately from the soup.

Variations

Make it dairy-free

Replace the cream cheese with a dairy-free cream cheese alternative, or omit it and add extra broth. The soup will be thinner but will still have a tomato and chile base.

Make it lighter

Use reduced-fat cream cheese, skinless chicken breast, and low-sodium chicken broth. You can also reduce the amount of cheese used for topping.

Make it vegetarian

Omit the chicken and add another can of rinsed beans, such as pinto beans or cannellini beans. Vegetable broth can replace the chicken broth.

Make it spicier

Use hot enchilada sauce, fire-roasted tomatoes with green chiles, diced jalapeño, or a few drops of your preferred hot sauce.

Add more vegetables

Diced bell pepper, zucchini, spinach, or shredded carrots can be added with the onion. Cook firm vegetables until softened before adding the masa harina.

Storage and reheating

Allow leftover soup to cool before transferring it to an airtight container. Refrigerate within 2 hours of cooking and use within 3 to 4 days.

Reheat the soup on the stovetop over medium-low heat, stirring regularly. Add a small amount of broth if it has thickened in the refrigerator. Reheat until the soup and chicken reach 165°F (74°C).

The soup can also be frozen for up to 2 to 3 months. Cream-based soups may separate slightly after freezing, but stirring during reheating usually improves the texture. Thaw overnight in the refrigerator before reheating.

Frequently asked questions

Can I use raw chicken?

Yes, but the cooking time will increase. Simmer boneless, skinless chicken breasts or thighs in the broth until the thickest part reaches 165°F (74°C). Remove the chicken, shred it, and return it to the soup.

Can I make this soup without masa harina?

Yes. Masa harina provides thickness and corn flavor, but it can be omitted. For a thicker soup, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir the mixture into the simmering soup.

Is enchilada soup gluten-free?

The ingredients may be gluten-free, but check the labels on the enchilada sauce, chicken broth, masa harina, canned ingredients, and cream cheese. Choose products specifically labeled gluten-free if required.

Can I use leftover turkey?

Yes. Substitute an equal amount of cooked shredded turkey for the chicken. The recipe also works with leftover pulled pork, although the flavor will be different.

How can I make the soup less salty?

Use low-sodium broth, rinse the black beans thoroughly, and choose a low-sodium enchilada sauce if available. Do not add additional salt until the soup has finished cooking.

What should I serve with chicken enchilada soup?

Tortilla chips, cornbread, a simple green salad, avocado, shredded cheese, cilantro, and lime all work well. For a larger meal, serve the soup with quesadillas or cheese toast.

Can I make this soup in a slow cooker?

Yes, but the method changes slightly. Combine the broth, enchilada sauce, beans, tomatoes, corn, chicken, onion, garlic, and cumin in the slow cooker. Cook on low for 3 to 4 hours or until hot. Stir in the masa harina mixed with a little cold broth during the final 20 minutes, then add the cream cheese before serving.

Recipe guidance is consistent with common chicken enchilada soup methods from Food Network, The Wanderlust Kitchen, and Girl Gone Gourmet.