Perfect Chicken Enchilada Soup

    1 hour

    This soup is Mexican-inspired. Chicken breasts are simmered with chicken stock, masa harina, enchilada sauce and Cheddar cheese. Serve with grated cheese and crumbled tortilla chips, if desired.

    425 people made this

    Serves: 8 

    • 450g skinless, boneless chicken breast fillets
    • 1 tablespoon vegetable oil
    • 80g onion, diced
    • 1 clove garlic, finely chopped
    • 1 litre chicken stock
    • 115g masa harina
    • 750ml water, divided
    • 250g enchilada sauce
    • 225g Cheddar cheese, grated
    • 1 teaspoon salt
    • 1 teaspoon chilli powder
    • 1/2 teaspoon ground cumin

    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.
    2. Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken stock.
    3. In a bowl, whisk together masa harina and 500ml water until well blended. Pour into pot with remaining 250ml water, enchilada sauce, Cheddar, salt, chilli powder and cumin. Bring to the boil.
    4. Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.


    Masa harina can be purchased online.

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    Reviews in English (402)


    If you like the chicken enchilada soup form Chili's, then you will love this! For those of you who are unclear, masa harina is just a corn flour (similar to corn meal but ground much finer) and you can find it at your local grocery store. If you can find the masa, then definitely make this soup! You will not be disappointed.  -  12 May 2003  (Review from Allrecipes US | Canada)


    This is everything you look for in a recipe; easy, quick, delicious and reheatable. It tastes exactly like an enchilada. I added chipotle pepper, halved the cheese, and used barbecue chicken breast I already had cooked from last night, which saved on the time. FOR THE MASA HARINA HATERS: When mixing the masa with the water, whisk a little at a time into your water (about a tablespoon at a time) very quickly, until it is all dissolved. This gives it a much smoother consistency and alleviates the grittiness.  -  02 Jan 2008  (Review from Allrecipes US | Canada)


    Karen, I want to thank you so much for this recipe. It's been a while since a new recipe wowwed me like this one did & my beau just raved about it. Awesome stuff, he said. As usual, I made some adjustments & additions but the recipe, as written, proved to be a great foundation. I took a chance & found a more than adequate substitute for the 'gritty' masa to thicken the soup. Other recipes mentioned using torn up unfried corn tortillas (I used about 5 small tortillas-probably few more next time). I don't have a need for any extra masa so the tortillas worked beautifully. They practically dissolve, giving a lovely texture. Be sure to add additional cup or so of liquid. It can be stock, water, V-8 or beer, of course. I may try tequila...I encourage all of you non-gritties to please give this recipe another chance nixing the masa for tortillas. Trust me & Karen. According to our tastes, I added sauteed onions, chopped fresh jalapenos, black beans, corn & I added some red cayenne pepper, about 1/3 tsp. Be careful-cayenne is hot so add sparingly. It really wakes up the flavor & it makes your tummy warm & happy. Souper Recipe (ha)! 5 Yums Up!  -  07 Dec 2007  (Review from Allrecipes US | Canada)