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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Course / Soup / Chicken Enchilada Soup

Chicken Enchilada Soup

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By: Leigh Anne WilkesPosted: 12/18/20Updated: 3/18/21

This post may contain affiliate links. Please see disclosure policy here.

two bowls of chicken enchialda soup

Chicken Enchilada Soup is a quick and easy way to get a delicious dinner on the table with things you have on your pantry shelf.

For a few other delicious soup recipes check out French Onion Soup with Slow Cooker Caramelized Onions, Tarragon Chicken Soup and Steak Soup

bowl of chicken enchilada soup

We’ve been having some crazy weather here in Portland.  Lots of rain and wind.  Just yesterday we had a fence blow down and a tree blow over!  It’s perfect soup weather. Thanks to a well stocked pantry I was able to put together this chicken enchilada soup in a matter of minutes!

Pantry Friendly Soup

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.

chicken enchilada soup with sour cream on top

In addition to cans of enchilada sauce, I always have cans of diced tomatoes, green chilies, corn and chicken broth on hand. So I had everything I needed for this delicious chicken enchilada soup. Thanks to my pantry items and some chicken in the freezer, we had a delicious dinner.

For more information on what I like to keep stocked in pantry check out this post.

two bowls of soup with cheese on top

What is Masa Harina?

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 is 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.

pouring chicken into soup

How to Make Chicken Enchilada Soup

  • Cook onion and garlic in oil until soft.
  • Add in chicken broth.
  • Mix 1/2 cup masa harina into up of water. Mix until blended and smooth.
  • Pour into chicken broth mixture and stir to combine.
  • Add in remaining water along with enchilada sauce, green chilies, tomatoes and corn.
  • Sprinkle in seasonings and bring to a boil.
  • Add in shredded chicken and allow to simmer 30-40 minutes.

How To Make Shredded Chicken

Here are my three favorite methods for cooking shredded chicken to use in this soup.

  • Instant Pot Shredded Chicken
  • Slow Cooker Shredded Chicken
  • Microwave Shredded Chicken

two bowls of enchilada soup with cheese on top

What to Put On Top of Chicken Enchilada Soup

  • Sour Cream
  • Grated Cheese
  • Green Onions
  • Tortilla Chips

Slow Cooker Chicken Enchilada Soup

Just add all the ingredients except for the chicken into the slow cooker and cook on LOW for 6 to 8 hours or HIGH for 4 hours. Add the cooked shredded chicken 30 minutes before serving to allow it to heat through.

overhead shot of enchilada soup

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Chicken Enchilada Soup Recipe

5 from 1 vote
bowl of chicken enchilada soup

Chicken Enchilada Soup

Recipe From: Leigh Anne Wilkes
Chicken Enchilada Soup is a quick and easy way to get a delicious dinner on the table with things you have on your pantry shelf.
serves: 6 people
Prep:10 minutes
Cook:40 minutes
Total:50 minutes
Rate Recipe

Ingredients

  • 2 cups chicken shredded
  • 1 Tbsp olive oil
  • 1/2 cup onion diced
  • 2 cloves garlic minced
  • 4 cups chicken broth
  • 1/2 cup masa harina
  • 2 cups water divided
  • 1 cup enchilada sauce
  • 1 4.5 oz. can mild green chilies
  • 1 12 oz. can diced tomatoes
  • 1 can corn
  • 1/2 tsp salt
  • 1 tsp chili powder
  • 1/2 tsp ground cumin

Instructions

  • Cook onion and garlic in oil until onions are translucent.
  • Add in chicken broth.
  • In a bowl combine 1 cup water with 1/2 C masa harina. Mix until well blended and smooth.
  • Add into chicken broth and stir to combine.
  • Add in remaining 1 C water, enchilada sauce, green chilies, corn and tomatoes into chicken broth mixture.
  • Add in salt, chili powder and cumin.
  • Bring to a boil.
  • Add in chicken and reduce heat and allow to simmer for 30-40 minutes, until thickened.
  • If it thickens too much add some additional water or chicken broth.

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Nutrition Facts:

Calories: 106kcal (5%) Carbohydrates: 18g (6%) Protein: 3g (6%) Fat: 3g (5%) Saturated Fat: 1g (6%) Sodium: 1300mg (57%) Potassium: 299mg (9%) Fiber: 3g (13%) Sugar: 6g (7%) Vitamin A: 463IU (9%) Vitamin C: 22mg (27%) Calcium: 51mg (5%) Iron: 2mg (11%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Soup
Cuisine:Mexican
Keyword:chicken enchilada soup
bowl of chicken enchilada soup
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two bowls of chicken enchialda soup
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  1. cinda says

    Posted on 2/23 at 1:09 pm

    I am enjoying your email. Thank
    you for adding me to your list.

    Reply
  2. Melinda says

    Posted on 11/9 at 3:26 pm

    Is the chicken precooked? Thanks!

    Reply
    • Leigh Anne says

      Posted on 11/9 at 5:07 pm

      Melinda, yes it is.

      Reply
  3. Karla says

    Posted on 1/7 at 8:06 pm

    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

    Reply
    • Leigh Anne says

      Posted on 1/8 at 3:48 pm

      I would say about six – of course depending on serving size.

      Reply
  4. Connie T. says

    Posted on 10/17 at 8:18 pm

    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! ????

    Reply
    • Leigh Anne says

      Posted on 10/18 at 9:43 pm

      I hope you enjoyed your soup! We love it.

      Reply
  5. brenda a says

    Posted on 1/14 at 12:26 am

    What would be a good substitute for the “masa harina”?

    Reply
    • Leigh Anne says

      Posted on 1/14 at 7:07 am

      You could add in some tortilla chips to the soup which will act as a thickener

      Reply
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