Sometimes you just need something warm and cheesy. This Chicken Enchilada Soup hits the spot every single time. It is thick, creamy, and full of flavor. You can have this dinner ready in under an hour.
Why This Recipe Is a Winner
This recipe is a winner because it uses masa harina for authentic taste. It feels like a hug in a bowl. Perfect for those chilly fall evenings when you need comfort. Your kids will love the cheesy, mild spice level.
Easy Cooking Steps
Making this soup is surprisingly simple for beginners. You just sauté, whisk, and let everything simmer together. Using pre-cooked chicken saves you so much time. It all happens in one big pot for easy cleanup.
Simple Ingredients
Most of these items are likely already in your pantry or freezer.
- 2 tablespoons vegetable oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 cup masa harina
- 2 cups warm water
- 4 cups chicken broth
- 1 cup red enchilada sauce
- 8 ounces Velveeta cheese, cubed
- 1 cup sharp cheddar cheese, shredded
- 3 cups cooked chicken, shredded
- 15 ounces canned black beans, drained and rinsed
- 10 ounces canned diced tomatoes with green chiles
- 1 cup frozen sweet corn
Step-by-Step
- Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
- Add the diced onion and sauté for 5 minutes until soft and translucent.
- Stir in the minced garlic, cumin, chili powder, salt, and cayenne; cook for 1 minute until fragrant.
- In a medium bowl, whisk together the masa harina and warm water until a smooth slurry forms with no lumps.
- Pour the masa slurry into the pot and stir constantly for 2-3 minutes as the mixture thickens into a paste.
- Gradually whisk in the chicken broth and red enchilada sauce until well combined, then bring to a gentle boil.
- Reduce the heat to low and stir in the cubed Velveeta and shredded cheddar cheese until completely melted and smooth.
- Add the shredded chicken, black beans, diced tomatoes with green chiles, and frozen corn to the pot.
- Simmer the soup for 15-20 minutes, stirring occasionally to ensure the bottom does not scorch.
- Serve hot with optional garnishes such as crispy tortilla strips, diced avocado, and fresh cilantro.
Best Ways to Enjoy It
Serve this hot with a handful of crispy tortilla strips. Add some diced avocado for a cool, creamy finish. A squeeze of lime and fresh cilantro brightens everything up. It is the ultimate comfort food for a movie night.
Keep It Fresh
Keep leftovers in an airtight container in the fridge. This soup stays fresh for up to four days. Reheat it slowly on the stove over low heat. If it gets too thick, add a splash of broth. Avoid boiling it too hard when reheating to keep it smooth.
Recipe Tips
- Don’t skip the masa harina for that authentic corn flavor.
- Avoid using high heat once the cheese is added to prevent curdling.
- Use a rotisserie chicken to save time on a busy weeknight.
- Whisk the masa slurry thoroughly to ensure there are no lumps.
- Add a handful of fresh cilantro right before serving for extra brightness.
- Double the batch for a cozy fall potluck with friends.
- Top with extra cheese if you want it even more indulgent.
Ways to Switch It Up
- Swap chicken for extra black beans for a vegetarian version.
- Use mild green chiles if you want zero heat for the kids.
- Add a dollop of sour cream for extra richness and tang.
- Stir in some diced bell peppers during the sauté for more veggies.
Common Questions
What is masa harina?
Masa harina is a corn flour used to make tortillas. It gives this soup a distinct and delicious corn flavor. You can find it in the baking or international aisle.
Can I freeze this soup?
Because this soup contains a lot of dairy, it might separate when frozen. It is best enjoyed fresh or from the fridge. If you do freeze it, stir well while reheating.
Is this soup very spicy?
This version is mild and family-friendly. The enchilada sauce provides most of the flavor without too much heat. You can omit the cayenne if you are very sensitive.
I hope this cozy recipe brightens your fall evenings. Give it a try and let every bite warm you up. Happy cooking!
— Alex
Ingredients
- 2 tablespoons vegetable oil
- 1 medium yellow onion, diced
- 3 cloves garlic , minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon sal t
- 1/4 teaspoon cayenne pepper
- 1 cup masa harina
- 2 cups warm water
- 4 cups chicken broth
- 1 cup red enchilada sauce
- 8 ounces Velveeta cheese, cubed
- 1 cup sharp cheddar cheese, shredded
- 3 cups cooked chicken, shredded
- 15 ounces canned black beans, drained and rinsed
- 10 ounces canned diced tomatoes with green chiles
- 1 cup frozen sweet corn
Instructions
- Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
- Add the diced onion and sauté for 5 minutes until soft and translucent.
- Stir in the minced garlic, cumin, chili powder, salt, and cayenne; cook for 1 minute until fragrant.
- In a medium bowl, whisk together the masa harina and warm water until a smooth slurry forms with no lumps.
- Pour the masa slurry into the pot and stir constantly for 2-3 minutes as the mixture thickens into a paste.
- Gradually whisk in the chicken broth and red enchilada sauce until well combined, then bring to a gentle boil.
- Reduce the heat to low and stir in the cubed Velveeta and shredded cheddar cheese until completely melted and smooth.
- Add the shredded chicken, black beans, diced tomatoes with green chiles, and frozen corn to the pot.
- Simmer the soup for 15-20 minutes, stirring occasionally to ensure the bottom does not scorch.
- Serve hot with optional garnishes such as crispy tortilla strips, diced avocado, and fresh cilantro.
