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Chicken Enchilada Soup

5 from 1 vote
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posted: 11/30/21

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This post may contain affiliate links. Please read my disclosure policy

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.

overhead of a stock pot full of chicken enchilada soup

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

  1. Combine ingredients in a dutch oven. Bring chicken stock, enchilada sauce, masa harina, black beans, green chiles, diced tomatoes, and seasonings to a boil.
  2. Add chicken and cook. Let the soup simmer for 20 minutes, stirring often.
  3. 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!
overhead of a stockpot full of chicken enchilada soup garnished with tortilla strips and cilantro

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.

side view of a stock pot full of chicken enchilada soup recipe

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.

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.

Freezing

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.

FAQ

Is Chicken Enchilada Soup gluten free?

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.

Can this recipe be made ahead of time?

Yes, this is a great recipe to make ahead if you are entertaining. It reheats very well.

Can this be made with rotisserie or frozen shredded chicken?

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.

Can this be made in the slow cooker?

Absolutely! Use my instructions in my Crockpot Enchilada Soup recipe.

overhead of a bowl of chicken enchilada soup garnished with tortilla strips, cilantro, and diced tomatoes

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.

overhead of a stock pot full of chicken enchilada soup
5 from 1 vote

Chicken Enchilada Soup

Serves: 6 servings
(tap # to scale)
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
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.

Ingredients

  • 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)

Instructions

  • 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.

Notes

Please note that the nutritional information is based off of using my homemade enchilada sauce. That said, with the store bought sauce and water it is very similar nutritional information.
Author: Lisa Longley
Course: Main Course
Cuisine: Mexican
overhead of a stock pot full of chicken enchilada soup

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Chicken Enchilada Soup

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Pat says

    5 stars
    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.

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