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Creamy Chicken Enchilada Soup

This Chicken Enchilada Soup recipe is filled with tender chicken, green chiles, black beans, and sweet corn in a boldly flavored cheesy and creamy broth.

  • Total Time: 40 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup masa harina
  • 4 cups chicken broth, divided
  • 1 (4-ounce) can diced green chiles
  • 1 (10-ounce) can diced tomatoes with green chiles
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup enchilada sauce
  • 1 pound raw chicken breasts (or cooked rotisserie chicken, shredded)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup sweet corn (fresh or frozen)
  • 4 ounces cream cheese, softened
  • 1 cup shredded cheddar cheese

Instructions

  1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Sauté onions until translucent.
  2. Add garlic and cook until aromatic, about 1 minute.
  3. Sprinkle masa harina over the vegetables and cook for about 1 minute, stirring constantly.
  4. Gradually add some chicken broth slowly to prevent lumps, stirring constantly.
  5. Stir in green chiles, diced tomatoes, chili powder, cumin, smoked paprika, salt, pepper, enchilada sauce, and remaining chicken broth.
  6. Add raw chicken breasts (or cooked shredded chicken), black beans, and sweet corn.
  7. Bring to a gentle boil, then reduce heat and simmer uncovered, stirring occasionally, until chicken is fully cooked (about 20 minutes if raw chicken).
  8. Remove chicken and shred with two forks, then return shredded chicken to the pot and mix to combine.
  9. Add softened cream cheese and stir until melted.
  10. Remove pot from heat and stir in shredded cheddar cheese until melted.
  11. Season to taste and serve immediately with your favorite toppings.

Notes

Masa harina gives this soup its distinct taste and creamy texture. If unavailable, finely chopped corn tortillas can be added with the chicken but will not create the same thickness. Bone-in chicken can be used with adjusted cooking time.

  • Author: Sophie Lane
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Method: Soup
  • Cuisine: Mexican

Nutrition

  • Calories: 350
  • Sugar: 5g
  • Sodium: 900mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 6g
  • Protein: 30g
  • Cholesterol: 75mg