4.8 from 207 votes
Chicken Enchilada Soup
This chicken enchilada soup is creamy and made with shredded chicken, black beans, fire-roasted tomatoes, green chiles, and enchilada sauce.
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 6 servings
Calories: 386 kcal
Course:
Soup
Cuisine:
Mexican
Ingredients
- 3 tablespoons olive oil
- 1 medium white onion, diced
- 1 Jalapeno pepper diced
- 2 cloves garlic, minced
- ½ cup masa harina
- 2 ¼ cups Red Enchilada Sauce (authentic red enchilada sauce, easy 10-minute enchilada sauce, or 2 10-ounce cans of your favorite store-bought sauce)
- 3 cups chicken broth
- 3 cups cooked shredded chicken (about 1 ½ pounds)
- 1 (15.5-ounce) can black beans, drained and rinsed
- 1 (14-ounce) can fire-roasted diced tomatoes
- 2 (4-ounce) cans diced green chiles
- 1 teaspoon kosher salt, plus more to taste
- 4 ounces cream cheese, diced into small cubes
- Garnishes: cilantro, shredded Monterey jack cheese, tortilla strips, avocado slices
Instructions
- Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the onion and jalapeño. Cook for 3 minutes until the onions begin to soften. Add the garlic and cook for 30 seconds until fragrant.
- Add the masa harina and cook for 1 minute, stirring constantly.
- Add the enchilada sauce, chicken broth, shredded chicken, black beans, diced tomatoes, diced green chiles, and salt. Stir together and cook for 10 minutes, uncovered, until the soup begins to simmer. Stir the soup occasionally to ensure the masa harina gets fully distributed throughout the soup.
- Remove the pot from the heat and stir in the cream cheese until it is completely melted.
- Serve in bowls garnished with shredded Monterey jack cheese, avocado slices, and cilantro.
Cup of Yum
Notes
- Chicken: To save some time, use a rotisserie chicken and shred it at home! This is personally one of my favorite time-saving hacks. You could also use any leftover chicken you have in the fridge.
- Enchilada sauce: This ingredient provides a lot of flavor in this soup, so if you can make your own, I highly recommend it. Here are two homemade options – easy enchilada sauce made from chili powder or authentic enchilada sauce made from whole dried chiles.
Nutrition Information
Serving
1serving
Calories
386kcal
(19%)
Carbohydrates
32g
(11%)
Protein
41g
(82%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0g
Cholesterol
75mg
(25%)
Sodium
1000mg
(42%)
Potassium
431mg
(12%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
1800IU
(36%)
Vitamin C
22mg
(24%)
Calcium
84mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 386
% Daily Value*
| Serving | 1serving | |
| Calories | 386kcal | 19% |
| Carbohydrates | 32g | 11% |
| Protein | 41g | 82% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0g | 0% |
| Cholesterol | 75mg | 25% |
| Sodium | 1000mg | 42% |
| Potassium | 431mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 1800IU | 36% |
| Vitamin C | 22mg | 24% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.