This chicken enchilada soup is a replica of a popular dish offered at a nearby eatery. My relatives adore it! Serve the soup in bowls that have been topped with crumbled tortilla chips and grated Cheddar or Jack cheese.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
Ingredients
- 1 tablespoon vegetable oil
- 1 pound skinless, boneless chicken breast halves
- ½ cup diced onion
- 1 clove garlic, minced
- 1 quart chicken broth
- 3 cups water
- 1 cup masa harina
- 2 cups shredded Cheddar cheese
- 1 cup enchilada sauce
- 1 teaspoon salt
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
Instructions
- Heat oil in a large pot over medium heat. Cook chicken breasts in hot oil until well browned on all sides. Remove and set aside.
- Cook and stir onion and garlic in drippings in the same pot until onions are translucent. Pour in chicken broth.
- Whisk together 2 cups water and masa harina in a medium bowl until well blended; pour into the pot. Stir in Cheddar cheese, enchilada sauce, remaining 1 cup water, salt, chili powder, and cumin. Bring to a boil.
- Shred cooked chicken and add it to the pot. Reduce heat and simmer until thickened, 30 to 40 minutes.
Nutrition Facts
| Calories | 290 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 2 g |
| Protein | 22 g |
| Saturated Fat | 9 g |
| Sodium | 512 mg |
| Sugars | 1 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
This was the first time I used masa harina in a recipe. This was a very good soup.
The broth is very tasty and reminiscent of restaurant enchiladas. But please don’t put your cheddar or jack cheese in to simmer or boil with the soup. The heat plus cooking time toughens the cheese and is unappetizing, a waste of a half pound of good cheese. Instead, garnish the top of each serving with a sprinkle of cheese and your other garnishes. If I make this again, I will substitute processed cheese for the natural cheese because the processed cheese can withstand the cooking time without becoming tough.
Kind of bland if following the recipe. I like a bit of spice so I added additional Chili powder, Cayenne pepper and garlic salt all to taste. I also added a second can of enchilada sauce and a can of rinsed black beans. Then topped with homemade tortilla strips sprinkled with salt and chili powder, pico I made and cheese. Perfect!! Will add more chicken next time. Thank you for sharing!
I had a chicken enchilada soup at Lunardi’s and it tasted like an chicken enchilada in every bite. I had to find a recipe like this cuz I felt like it was one of the best things I’ve ever eaten! This recipe did not disappoint, although I felt like the first bite was heavenly, I soon didn’t taste the enchilada-ness after that. Maybe my taste buds got too used to it. Served during a party and friends enjoyed it saying you could eat it with a spoon or a fork. One person used tortilla chips and “ate” it as a dip! Tons of compliments on it and everyone wanted the recipe. Hubby’s only comment was the cheese making it too fattening. Maybe I will leave it out next time to serve as a condiment for low cal eaters. Will keep this in my rotation for cold rainy days!
Enjoyed this. I didn’t have masa harina, so I substituted some corn starch mixed in a cup of water. Next time I will get the real thing or use corn tortillas as others have suggested. I also cooked the chicken in the broth directly to save a step. Good flavors. I wish I could have found spicy enchilada sauce, but we added red pepper flakes and hot sauce to it to spice it up a bit.
One of the best soups I’ve had in a long time. After trying Chili’s version I had to make this at home. I did make some changes to help with the blandness many reviews complained about. I increased the cumin to a teaspoon and added a cup of salsa. Great topped with cheese , jalapeños, and tortilla chips.
I made exactly as the recipe called for in the crock pot for 7 hours on low. Wow!!!! The family loves it!! My two little guys only eat the chicken enchilada soup at Chili’s and wanted a second serving of this!!!!! Thank you
We liked it but it wasn’t our favorite.
Loved it! Added rotel and black beans while cooking (crock pot on low – 6.5 hrs). Topped with cheese (did not add during cooking), avocado and a dollop of sour cream. Also substituted 6 corn tortillas for the masa. Will make again.
Thank you for such a delicious recipe! I have made this a few times now and am making it again for a “Soup and Chili Pot Luck” for work tomorrow. My changes were: instead of the masa, I tear up a few corn tortillas, add a can of black beans and a dollop of sour cream in each bowl. Super yummy 🙂
This soup was delicious! I know that reviewers get all kinds of upset when someone rates a recipe after they’ve changed it, but you have to use recipes as a “base” to build on. With that said here is what I changed… First off, I’m a vegetarian so use “faux” chicken broth/base. I also don’t agree with recipes that call of a “cup” of onion. I use a WHOLE onion, sometimes 2 whole onions, which is what I used for this recipe. The same goes for garlic. I used at least 4-6 cloves of garlic. I did make a triple batch of this soup so that required far more onion & garlic than the recipe stated. Some people like a milder soup and some people like a spicer soup. I’m from Texas so I like things spicier. Using this recipe as a “base suggestion” yielded an amazing tasty soup that everyone I gave some to LOVED. I love masa so using it was fine for me. I don’t find it to be gritty at all, especially if you let it sit for a bit so it can properly dissolve. I followed the recipe, with the exception of a few things, and it turned out awesome. I HIGHLY recommend it. Thank you!
Love this soup. I leave out the cheddar & don’t miss it. The masa harina thickens it plenty.
Yummy!!! I didn’t alter as much but did add to…I made the enchilada sauce because that’s just better and it was a day off work so I had time. Simmered a couple of hours…didn’t use water…just broth….and as usual doubled the spices because we love them! I did add a sm can of green chilies and half a can chipotle seasoned diced tomato for a little kick. And trying to multi purpose ingredients, I chopped corn tortillas for the thickener….prob another reason I simmered so long but that was me… I topped with cilantro, avo, and queso fresco! I was able to keep some veg and add chicken for others with positive results! Will deff do again!! Thank you!
I didn’t have masa harina, but used 1/2 c corn meal and 1/2 c regular flour. It seemed to work well, because the soup tasted great. My husband and I both liked it a lot. The only thing is that DH felt it needed a little more substance, so I added a can of beans. That made it great for him.
So delicious! My kids even loved it. I added a can of corn and a can of diced chilies. It was so quick and easy especially when you use a shredded rotisserie chicken.
Add some corn and black beans, but basically stuck to the recipe. Great taste!!
It was fantastic and appeals to the whole family!
I just made this soup. Everything was excellent except for the masa texture. It was gritty. Problem solved! I used my emulsion blender and it is now smooth and creamy! Just make sure you add the chicken after you use the blender. I also added some black beans. Delicious!!!!
Wonderful recipe! Thank you!
I made my own enchilada sauce for this one. I’ve made it a few times. Husband and two teenage boys loved it.
I added a diced jalapeno for some heat and didn’t quite use 2 cups of cheese. That seemed a little excessive to me. Tasted great!