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A bowl of creamy orange chicken enchilada soup topped with tortilla strips and cilantro
Print Recipe

Ultimate Chicken Enchilada Soup

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 6 servings
Calories: 450kcal

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.