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a bowl of enchilada soup

Easy Chicken Enchilada Soup


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


  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 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.


To make this even easier, use a 10-oz bag of frozen chopped onions.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • 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