This chicken enchilada soup is made with rotisserie chicken for an easy 30-minute dinner. It’s thickened with masa harina and some cream cheese gives it a creamy cheesy texture. Garnish it with tortilla chips and shredded cheese for a cozy bowl that will warm you up.
Table of contents
Easy chicken enchilada soup that takes 10 minutes to prep, 20 minutes to cook and has the best creamy cheesy texture. It’s easier than making enchiladas but has all the same flavors – so sort of the same but different and easy! So easy.
30-Minute Enchilada Soup
- There’s very little prep work with this soup situation – just some onion chopping and cooked chicken shredding.
- And speaking of chicken – use rotisserie chicken to make it really easy. Or, any cooked chicken or even leftover turkey will work great.
- The soup is thickened with masa harina, which is finely ground corn processed into a powder. It’s used to make tortillas, tamales and I also use it in Texas chili. Like the chili, it gives this soup a great flavor and texture.
- There are basically four steps for this stovetop soup: cook the onion with the masa, add everything else, and then simmer. When it’s done, add the cream cheese to give it a rich, cheesy finish.
- The garnishes are optional, but I wouldn’t skip the tortilla chips – they add the perfect crunch.
- Olive oil
- Chopped onion
- Masa harina
- Chicken stock or chicken broth
- Red enchilada sauce
- Diced or cooked shredded chicken
- Black beans
- Rotel (mild or spicy)
- Kosher salt
- Cubed cream cheese
To make things even easier – sub fresh onion for 10 ounces of chopped frozen onions. It’s my favorite shortcut.
Love the black beans, but use what you have! Kidney beans, pinto beans, and cannellini beans will all work, too.
I didn’t include it, but if you like frozen corn feel free to add 1/2 cup or so to the soup. Add when you add the beans – no need to thaw it first, it can go in frozen.
If you can’t find rotel, substitute the same amount of canned diced tomatoes plus a 4 ounce can of roasted green chiles. Fire roasted tomatoes would be great!
Rotisserie chicken from the grocery store is one of my favorite shortcuts, but any cooked chicken will work like shredded boneless, skinless chicken breasts or chicken thighs.
If you want to add some heat, add some cayenne with the masa when you make the soup.
How to Make It
Saute the onions in a pot or dutch oven with olive oil. When the onions start to release their moisture and soften, add the masa harina to thicken the soup and stir to combine.
Add all of the other ingredients, stir, and bring the soup to a boil. Lower the heat and simmer the soup for 10 to 15 minutes.
Take the pot off the heat and add the cubed cream cheese. Stir until it’s melted and the soup is ready to serve.
The soup is delicious all on its own, but I can’t resist a good soup garnish – here are some ideas:
- Crushed tortilla chips or tortilla strips
- Grated cheese like cheddar cheese, Monterey jack, or pepper jack
- Chopped cilantro or parsley
- Sliced green onions
- A dollop of sour cream for a little more richness
- A little scoop of fresh pico de gallo would be great, too
- Sliced or diced avocado
- Diced fresh jalapeno
Storage and Reheating Tips
Leftovers will keep well in the fridge for a few days. You can reheat them in microwave or on the stove.
I haven’t tried freezing it – I never have enough left. I’m not sure how it will freeze with the cream cheese so if you try it let me know how it goes.
I love a quick soup recipe for a weeknight when you’re craving something cozy and warm. It’s flavorful and filling – I hope you give this chicken enchilada soup recipe a try!
More Easy Soup Recipes
Be sure to check out some of my other favorite soups that are quick and easy to make:
- 15-Minute Italian Meatball Soup – with a few shortcuts you can make this meatball soup in no time at all!
- Black Bean Soup – made with mostly pantry ingredients, this is a quick recipe that doesn’t take long to make.
- 10-Minute Tomato Basil Soup – this is my favorite tomato soup recipe, it’s so easy!
- Salsa Verde Taco Soup – this is an easy recipe for two that you can make in a Instant Pot or on the stovetop.
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Quick and easy chicken enchilada soup! It takes 30 minutes to make and has the best creamy texture. Serve it with crunchy tortilla chips and cheese on top for an easy weeknight dinner.
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped (see note)
- 1/2 cup masa harina
- 2 cups chicken broth
- 10 oz red enchilada sauce
- 2 cups cooked chicken
- 14 oz canned Black beans
- 10-ounce Rotel (mild or spicy)
- 1/2 teaspoon kosher salt
- 4 ounces cream cheese, cubed
- Tortilla chips
- Shredded cheddar cheese
- Chopped cilantro
- Heat the olive oil over medium heat in a large pot. Add the onions and cook them for four to five minutes or until they start to soften.
- Add the masa harina and stir. Cook it with the onion for about a minute and then add the chicken broth. Stir until the masa dissolves into the broth.
- Add the enchilada sauce, chicken, beans, Rotel, and salt. Stir and bring the soup to a boil. Lower the heat to maintain a simmer and simmer the soup for 10 to 15 minutes.
- Take the pot off of the heat and stir in the cream cheese. Stir until it’s melted into the soup. Ladle into bowls and top each with garnishes.
To make this even easier, use a 10-oz bag of frozen chopped onions.
- Category: Soup
- Method: Simmer
- Cuisine: Mexican-American
- Serving Size: 1 cup
- Calories: 245
- Sugar: 4g
- Sodium: 873.6mg
- Fat: 11.7g
- Saturated Fat: 4.1g
- Unsaturated Fat: 6.0g
- Trans Fat: 0g
- Carbohydrates: 21.5g
- Fiber: 5.6g
- Protein: 14.4g
- Cholesterol: 41.8mg
Keywords: chicken enchilada soup, easy chicken enchilada soup
The nutrition information in this recipe is an estimate only and was calculated using Nutrifox, an online nutrition calculator.