Best-Ever Chicken Enchilada Soup

    1 hour

    This hearty soup will satiate any craving for Mexican food. Chicken is simmered with onion, chicken stock, enchilada sauce and processed cheese. Top with crumbled tortilla chips, if desired.

    188 people made this

    Serves: 12 

    • 1 tablespoon vegetable oil
    • 450g boneless, skinless chicken breast fillets
    • 80g onion, diced
    • 1 clove garlic, finely chopped
    • 1 litre chicken stock
    • 115g masa harina
    • 750ml water, divided
    • 250g enchilada sauce
    • 450g Kraft processed cheese slices, unwrapped and chopped
    • 1 teaspoon salt
    • 1 teaspoon chilli powder
    • 1/2 teaspoon ground cumin

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Heat oil in a large pot over medium heat. Brown chicken breasts for 4 to 5 minutes on each side. Shred and set aside.
    2. To the pot add onions and garlic; saute for 2 minutes or until onions are translucent. Pour in chicken stock.
    3. In a medium bowl combine masa harina with 500ml water and whisk until well blended.
    4. To the onions and garlic, add the masa harina mixture, remaining water, enchilada sauce, cheese, salt, chilli powder and cumin. Bring to the boil; add shredded chicken. Reduce heat to low and simmer 30 to 40 minutes or until thickened.


    Masa harina can be purchased online.

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    Reviews in English (166)


    Excellent recipe, i did make modifications to make it taste and look more like Chili's soup. Added: 1 tbs of chili powder, 1/4 teapoon of cayenne pepper, 1 teaspoon of onion powder in place of whole onion xtra lb of chicken, used full 10oz can of enchilada sauce & 1/2 can of tomato paste (small can) and used 1/2 lb of light velvetta these changes it made it taste just like if not better than chili's version with much less fat/cal.  -  22 Mar 2007  (Review from Allrecipes US | Canada)


    Could someone tell me what exactly you do with the masa harina powder? I don't feel like I am getting the results I should be with this soup. It turns out really thick, lumpy, and grainy and tastes like flour... that's why I think I am doing something wrong with the masa harina. You don't directly put the masa harina powder/water mixture in the soup do you? Thanks for any help!  -  11 Feb 2005  (Review from Allrecipes US | Canada)


    Yummy. I think it is close to Chili's C. E. soup. I heated a tbsp olive oil and added 2 cloves of garlic and then added 3 small chicken breasts. I cooked the breasts in a pot on both sides until juices were clear. Then I removed the chicken and added the diced onions and cooked until translucent. I poured in 2 (14.5 oz each)cans of chicken broth and stirred. I mixed 1/4 cup of masa harina which is corn flour (Quaker company makes this also found on the aisle where the Latino food products are or near the regular white flour)with a 1/2 cup of water, stir it well to get out lumps and then I added it to the pot that has the chicken broth and onions. Then I mix another 1/4 cup of masa harina with just enough water to make it like a thick, wet paste, stir it until blended, it should not look dry or crumbly, but smooth and sort of thick. I added this mixture to the pot and stirred. Then I added 1 cup water, I made up a package of mc cormick enchilada sauce and added all of it to the pot (approx. 3 cups or more), 16 oz of velveeta cheese, salt, chili powder & cumin. Stirred. Brought to a boil, stirring often so the cheese did not stick as much and also used a non-stick pot. Added diced cooked chicken. Stirred. Reduce heat and I simmer until thick about 5 minutes. This gives the soup a thick/thin top texture, not as grainy from the masa harina. I topped it with pico de gallo and crushed tortilla chips (Tia Rosa Mega thins) and a little shredded cheese. Excellente!!  -  04 Oct 2006  (Review from Allrecipes US | Canada)