Cheesy Chicken Enchilada Soup

Name: Cheesy Chicken Enchilada Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 3 cloves garlic, minced; 1 pound chicken breast, cooked and shredded; 28 ounces red enchilada sauce; 4 cups chicken broth; 15 ounces black beans, rinsed and drained; 1 cup frozen corn; 14 ounces diced tomatoes, undrained; 2 cups shredded cheddar or Monterey Jack cheese; 1/4 cup masa harina mixed with 1/4 cup water; Salt and pepper to taste; Tortilla chips, avocado, and sour cream for serving

This hearty soup brings all the bold and comforting flavors of a cheesy chicken enchilada right into your favorite soup bowl.

By Enzo81 Kitchen· American· October 18, 2026

enzo81.xyz

Prep

15 minutes

Cook

25 minutes

Total

40 minutes

Serves

If you love enchiladas but do not want the work of rolling them up, this soup is for you. It packs shredded chicken, black beans, corn, and plenty of melty cheese into a rich, flavorful broth that tastes just like the real deal.

My favorite thing about this recipe is how easy it is to customize. You can make it as spicy as you like and pile on your favorite toppings like fresh cilantro, creamy avocado, or extra sour cream.

Ingredients

2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
1 pound chicken breast, cooked and shredded
28 ounces red enchilada sauce
4 cups chicken broth
15 ounces black beans, rinsed and drained
1 cup frozen corn
14 ounces diced tomatoes, undrained
2 cups shredded cheddar or Monterey Jack cheese
1/4 cup masa harina mixed with 1/4 cup water
Salt and pepper to taste
Tortilla chips, avocado, and sour cream for serving

8Instructions

1
Heat the olive oil in a large pot over medium heat and cook the onion until soft.
2
Add the garlic and cook for about one minute until fragrant.
3
Pour in the enchilada sauce, chicken broth, diced tomatoes, black beans, and corn.
4
Stir in the shredded chicken and bring the soup to a gentle simmer.
5
Whisk the masa harina and water together to create a slurry and stir it into the soup to thicken it.
6
Let the soup simmer for about 15 minutes to allow the flavors to blend.
7
Turn off the heat and stir in the shredded cheese until it is completely melted and creamy.
8
Serve warm with crushed tortilla chips, diced avocado, and a dollop of sour cream.

Tips

Store leftover soup in an airtight container in the fridge for up to 3 days. If the soup becomes too thick after cooling, simply add a splash of chicken broth while reheating on the stove. Always add your fresh toppings right before serving to keep the tortilla chips crunchy.

#Chicken #Soup #Dinner #Comfort Food #Easy Dinner

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