Easy Chicken Enchilada Soup

a bowl of chicken enchilada soup.

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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 diced or shredded cooked chicken
  • 14 oz canned black beans
  • 10-ounce Rotel (mild or spicy)
  • 1/2 teaspoon kosher salt
  • 4 ounces cream cheese, cubed
  • Optional garnishes: Crushed tortilla chips, shredded cheddar cheese, and chopped cilantro


  1. 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.
  2. Add the masa harina and stir. Cook it with the onion for about a minute (the mixture will look like a paste), and then add the chicken broth. Stir until the masa dissolves into the broth.
  3. 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.
  4. 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, if using.


To make this even easier, use frozen chopped onions.

Leftovers will keep well in an airtight container in the fridge for a few days. You can reheat them in the microwave or on the stove.