Chicken Enchilada Soup

Chicken Enchilada Soup We are in major count down mode at our house.  We’re not counting down the days until Christmas but rather counting down the days until the kids arrive home!!  The first one arrives home tomorrow and by Saturday evening they will all be home.  I’m just a little excited.

One of my goals is to have as much Christmas prep and blog work down before they get home as I can so that I can really enjoy my time with them and have as few distractions as possible.  So that has meant some long hours on the computer and some major time in the kitchen.  Earlier this week Jim arrived home from work, probably hoping for some dinner.

Instead he found a mess of a kitchen, lots of food, but nothing for dinner!  Not quite sure how that happened but I guess brownies, popcorn, and cookies aren’t his first choice for dinner. It is on crazy days like that and crazy holiday seasons that I am grateful for a well stocked pantry.  I have a list of certain canned foods I like to keep on hand at all times because I know that there will always be something I can make for dinner. Here are some of my topped canned foods that I make sure are in my “can”try at all times: Chicken Enchilada Soup I of course keep other canned food around but the above are my must haves. Fortunately for me last week, when Jim arrived home to a possible dinner of brownies, popcorn and cookies I also had a can of enchilada sauce in my pantry.  I quickly pulled out a few cans and combined those with some chicken I had in the freezer and I had a yummy dinner of chicken enchilada soup. KeepCalmCookWithCans-1-7 I think canned food gets a bad rap sometimes.  Actually, according to a University of California, Davis study, many canned fruits and vegetables have the same nutrients as their fresh or frozen counterparts. In addition to my can of enchilada sauce, I used a can of diced tomatoes, green chilies, corn and chicken broth and some other ingredients I had on hand and we had a delicious dinner. Chicken Enchilada Soup This soup tastes just like an enchilada!  The recipe calls for masa harina to thicken the soup.  Masa is a flour made from corn that used in a lot of Mexican cooking and to make tortillas.  It is easy to find in the ethnic section of your local grocery store.  The masa gives the soup a nice texture and authentic flavor. Chicken Enchilada Soup I topped the soup with some sour cream, cheddar cheese and green onions.  It would also be great with some tortilla chips crushed on top. Chicken Enchilada Soup So thanks to my well stocked “can”try my husband didn’t have to eat cookies for dinner. Not all of us can get our food directly from a farm but canned food is one of the best ways to get food from the farm to our family’s table. The canning process locks in foods’ freshness, flavor and nutrients at the peak of ripeness, just hours after picking. It’s field to sealed! Chicken Enchilada Soup For more information about canned food, please read about the “Cans Get You Cooking” program which is dedicated to spreading the message that the ironclad technology of cans seals in freshness, flavor, nutrition, and goodness so that you can create meals you feel good about serving and that your family will love. Be sure to sure to visit, like them on Facebook, follow them on Pinterest, or watch them on YouTube.

For a few other delicious soup recipes check out these:


French Onion Soup with Slow Cooker Caramelized Onions – Tarragon Chicken Soup – Steak Soup

Chicken Enchilada Soup
  • 2 C of diced chicken (I used breast meat)
  • 1 Tbsp olive oil
  • ½ C onion, diced
  • 2 cloves garlic, minced
  • 4 C chicken broth
  • ½ C masa harina
  • 2 C water, divided
  • 1 C enchilada sauce
  • 1 4.5 oz. can mild green chilies
  • 1 12 oz. can diced tomatoes
  • 1 can corn
  • ½ tsp salt
  • 1 tsp chili powder
  • ½ tsp ground cumin
  1. Cook onion and garlic in oil until onions are translucent.
  2. Add in chicken broth.
  3. In a bowl combine 1 cup water with ½ C masa harina. Mix until well blended and smooth.
  4. Add into chicken broth and stir to combine.
  5. Add in remaining 1 C water, enchilada sauce, green chilies, corn and tomatoes into chicken broth mixture.
  6. Add in salt, chili powder and cumin.
  7. Bring to a boil.
  8. Add in chicken and reduce heat and allow to simmer for 30-40 minutes, until thickened.
  9. If it thickens too much add some additional water or chicken broth.

 Recipe adapted from


Leigh Anne


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Disclaimer: This post was sponsored by “Cans Get You Cooking” which partnered with Mom It Forward for this campaign. However, all thoughts and opinions were my own. Recipe adapted from

Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. Kristi F says

    This looks really delicious and I am going to put in my stack of soups to try.

    How fun having all your kiddos home. Mine comes home Saturday night and I am beyond excited to see her! I can’t imagine this kind of excitement X4!

    Merry Christmas!

  2. Roger says

    I don’t speak english, but I use de google traslate and enjoy your recypes. In the
    Chicken Enchilada Soup you put: “2 C of diced chicken”. Please, what means the C.


  3. Connie T. says

    Hi! I saw this recipe, so I ran to the store (well, actually I drove 😜) to get the enchilada sauce and the Masa Harina flour. Had the rest on hand. Looks so good in the pic.
    I am making this and as we speak, it is simmering to thicken. My boyfriend likes this soup, but only had it in restaurants. He is a semi truck driver and he called to say he’s on his way home and is there anything to eat? I said I found this recipe and am making it now. It’ll be ready when he arrives. I am going to serve it with the sour cream on top, along with shredded cheese, green onion and also some multicolored tortilla strips. I hope he likes it! Smells amazing! 😊

  4. Karla says

    Leigh Anne, I may have overlooked the number of servings this recipe makes, do you have an idea? The recipe sounds delicious, the weather will be in the teens tomorrow and I’m thinking this would be a wonderful, warm supper! Thanks, Karla


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