Cheesy Chicken Enchilada Soup
Cheesy Chicken Enchilada Soup
Cheesy chicken enchilada soup brings all the flavor of a classic enchilada dinner to a warm, comforting bowl. Tender shredded chicken simmers in a creamy, mildly spiced broth with plenty of melted cheese makes every spoonful rich and velvety. Topped with tortilla strips, sour cream, or fresh avocado, it’s a cozy, crowd-pleasing meal that comes together easily and is perfect for chilly nights.
Ingredients
Soup
- 1 lb cooked chicken shredded or chopped
- 4 cups chicken broth
- 1-2 cloves garlic minced
- ½ tablespoon onion powder
- 3 cups water divided: 1 cup for broth, 2 cups for masa mixture
- 1 cup masa harina not cornmeal
- 1-2 cups enchilada sauce
- 1 teaspoon salt reduce or omit if using seasoned precooked chicken, according to taste
- ½ teaspoon ground cumin
- 1 teaspoon chili powder
- 16 oz Velveeta cubed
Optional Garnishes
- tortilla strips optional
- diced tomato optional
- avocado optional
- sour cream optional
Instructions
- Place the chicken broth, 1 cup of the water, garlic, and onion powder in a large stockpot. Bring to a boil over high heat, then reduce to a simmer.
- Whisk the masa harina into the remaining 2 cups water until smooth and free of lumps. Whisk this mixture into the simmering broth.
- Stir in the cooked chicken, enchilada sauce, salt, cumin, and chili powder. Simmer for 30 minutes.
- Add the cubed Velveeta and stir until melted.
- Serve with tortilla strips, diced tomato, avocado, or sour cream, if desired.
Notes
Masa harina: Use masa harina, not cornmeal. Whisk it into 2 cups water before adding to the broth to avoid lumps.
If all the water is already in the pot: Ladle some broth into a bowl or large measuring cup. Whisk the masa harina into that broth, then whisk the mixture back into the soup. Do not add dry masa directly to the soup.
Time-saving chicken: Use precooked rotisserie chicken breast to save time. If using seasoned precooked chicken, reduce or omit the added salt and let diners season their bowls to taste.
Enchilada sauce: See  Homemade Red Enchilada Sauce.
Nutrition
Calories: 393kcalCarbohydrates: 28gProtein: 37gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 92mgSodium: 1584mgPotassium: 529mgFiber: 2gSugar: 10gVitamin A: 1185IUVitamin C: 1mgCalcium: 485mgIron: 3mg
Tried this recipe?Let us know how it was!
Nutrition Information
(per serving)
Calories: 393kcalCarbohydrates: 28gProtein: 37gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 92mgSodium: 1584mgPotassium: 529mgFiber: 2gSugar: 10gVitamin A: 1185IUVitamin C: 1mgCalcium: 485mgIron: 3mg
Nutrition information is an estimate and may vary based on ingredients and brands.
This looks and sounds so yummy, and easy to make too. Have you ever tried this with “real” cheese?
I didn’t even know you had this blog. Will have to peruse your recipes. Thank you for sharing!
Hey, Lauren! How are y’all doing?
Yes, I have made it with Montery Jack cheese. I liked the flavor just as good, it just isn’t as smooth & creamy as Velveeta. Aaron is back home & is really particular about his enchilada soup. lol