A white soup bowl with orange, cheesy Chicken Enchilada Soup, garnished with purple corn chips and green onion, set on a blue woven mat with a blue background.

Chicken Enchilada Soup Recipe

  • Author: Christine Pittman
  • Prep Time: 0 minutes
  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4-5 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: Southwestern


This easy soup tastes just like the one from Chili’s. The distinctive flavor of this soup comes from the enchilada sauce, and also from masa harina, a corn flour that adds a toasted corn flavor to the soup. If you don’t have masa harina, add crushed tortilla chips to the soup instead and allow them to dissolve into the soup.

Yield: 8 cups


Units Scale
  • 4 cups low-sodium chicken stock
  • 1 Tbsp. vegetable oil
  • 1 medium onion
  • 2 boneless skinless chicken breasts
  • 1 tsp. salt
  • 1/2 tsp. ground cumin
  • 2 green onions
  • 1 (14 oz.) can crushed tomatoes
  • 1 (10 oz.) can enchilada sauce
  • 1 (4 oz.) can diced green chilies (optional)
  • 1/2 cup masa harina (corn flour)
  • 2 cups shredded cheddar cheese, divided
  • 10 tortilla chips


  1. Measure the stock into a microwave-safe bowl and put it in the microwave on high for 6 minutes.
  2. Pour the oil into a large pot or Dutch oven and put it over medium heat. Chop the onion and add it to the pot. Stir.
  3. Chop the chicken breasts into ½ inch cubes. Increase the heat under the pot to medium-high and add the chicken along with the cumin and salt. Stir and cover. Cook until white on all sides, stirring occasionally, about 2 minutes.
  4. While the chicken cooks, chop the green onions and open the cans of crushed tomatoes, enchilada sauce and green chilies (if using). Drain the green chilies.
  5. Once the chicken has whitened all over, add the masa harina and stir. Slowly stir in the hot stock. Increase heat to high and stir well.
  6. Add the crushed tomatoes, enchilada sauce and green chilies. Stir. When it comes to a simmer, remove it from the heat and add 1 and 1/2 cups of the cheese. Stir.
  7. Ladle into bowls. Top with the remaining cheese, tortilla chips, and green onions.

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