Chicken Enchilada Soup is a quick and filling dinner recipe that your family will love. Get all the flavors of chicken enchiladas with half the work.
I could eat soup every night of the week and be a happy lady. Especially in the cooler months, soup with lots of toppings and crusty bread is my favorite.
This Chicken Enchilada Soup totally does the trick. It is the stovetop version of my Crockpot Chicken Enchilada Soup, and it comes together in just 35 minutes. This is a recipe that my family adores and I know yours will love it too.
How to Make Chicken Enchilada Soup
- Combine ingredients in a dutch oven. Bring chicken stock, enchilada sauce, masa harina, black beans, green chiles, diced tomatoes, and seasonings to a boil.
- Add chicken and cook. Let the soup simmer for 20 minutes, stirring often.
- Shred the chicken. Pull the chicken breasts out of the soup and shred them. If it’s easier, you can use a knife and fork and dice them. Then add it back to the soup. Serve and enjoy!
A Note on Enchilada Sauce
I love using my homemade enchilada sauce in this recipe and all my recipes that call for enchilada sauce. That being said, it is tomato based, not chili based, so it isn’t an authentic enchilada sauce. It is meant to be a replacement for what you can buy canned in U.S. grocery stores. It is extremely delicious, but not authentic.
Try this recipe for an authentic Mexican enchilada sauce.
What is Masa Harina?
Masa is a dough that is made from corn which has been processed in a solution – usually made from lime water. The dried and powdered form of the dough is masa harina.
Masa Harina is what is used to make corn tortillas, making it the perfect addition to enchilada soup. You can usually find bags of masa harina (often labeled instant masa) in the international aisle of the grocery store.
Masa Harina and cornmeal are not the same thing. Cornmeal is made from dried and ground corn and is much more coarse.
How to Top Chicken Enchilada Soup
We make a whole production out of eating enchilada soup. There are so many things we love topping our soup with.
- pickled jalapeños
- tortilla strips
- sour cream
- shredded cheese
- pico de gallo
Storing and Reheating Leftovers
This soup can be stored (once cooled) in an airtight container in the refrigerator for 4 to 5 days. Use your best discretion when it comes to leftovers. To reheat, warm the soup in a small pan over medium to low heat, stirring often.
This soup also freezes very well. Store in an air tight container with room for it to expand. It can be kept in the freezer for up to three months. When you are ready to eat, thaw in the refrigerator overnight. Reheat on the stovetop over medium to low heat, stirring often.
Yes, this soup is naturally gluten free as masa harina doesn’t have gluten. As always, be sure to check the ingredient lists of the specific products you buy.
Yes, this is a great recipe to make ahead if you are entertaining. It reheats very well.
If you would like to make this with pre cooked chicken, you should still simmer the soup for about 15 minutes after it has come to a full boil. Then add in shredded rotisserie chicken or frozen chicken and let it heat through.
Absolutely! Use my instructions in my Crockpot Enchilada Soup recipe.
What to Serve with Enchilada Soup
This chicken enchilada soup really stands on it’s own as a meal, but if you are looking for great breads for dipping, here are a few suggestions.
If you make this Chicken Enchilada Soup recipe or any of my other recipes, please leave me a comment and let me know what you think.
Chicken Enchilada Soup
- 4 cups low sodium chicken stock
- 2 cups enchilada sauce
- 15 ounces black beans drained and rinsed
- 15 ounces diced tomatoes
- 1 garlic clove minced
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon cumin
- 1 pound chicken
- 1 cup masa harina
- 4 ounces green chilies undrained
- 11 ounces corn drained (you can also use regular corn or a cup of frozen corn)
- In a large dutch oven, bring chicken stock, enchilada sauce, masa harina, green chiles, black beans, diced tomatoes, garlic, chili powder, salt, and cumin to a boil. Add in the chicken and reduce to a simmer. Cook for 20 minutes, stirring often.
- Remove the chicken from the pot and shred.
- Return the chicken to the pot, add in the black beans, and cook for about a minute.
- We enjoy this soup most with sour cream, shredded cheese, and pickled jalapenos on top.
I used store-bought green enchilada sauce. I couldn’t find masa at the grocery store. So I used a combination of cornmeal and grits. It was delicious.