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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.
Why You’ll Love This Recipe!
This soup is what I call a pantry friendly soup. I have a list of certain canned foods that I like to keep on hand at all times because I know there will always be something I can make for dinner. Thanks to a well stocked pantry I was able to put together this chicken enchilada soup in a matter of minutes!
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 these pantry items and some chicken in the freezer, you can a delicious dinner.
For more information on what I like to keep stocked in pantry check out this post.
Ingredients Needed
- Chicken. I use boneless, skinless chicken breasts. Cook and shred the chicken (see below for suggestions) You can also use chicken thighs.
- Olive oil
- Onion. White, yellow or sweet onion.
- Garlic, minced
- Chicken broth
- Masa harina. Can be found in the baking aisle or the Mexican aisle of the grocery store.
- Red Enchilada sauce. I usually use canned but you can make your own with this recipe.
- Mild green chiles. Canned and chopped.
- Diced tomatoes
- Corn. Use canned or frozen.
- Salt
- Chili powder
- Cumin
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.
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 a cup 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
- Microwave. This method is quick and easy and takes about 10 minutes depending on the size of your chicken breasts. Depending on the size of your microwave you can do 2-3 chicken breasts at a time. Find all the details here.
- Slow Cooker. If you have time, the slow cooker makes a moist and tender shredded chicken. It takes about four hours on low. If I have to make a large batch of shredded chicken this is the perfect way. Find all the details here.
- Instant Pot. This is another great method and I usually do about 6 boneless, skinless chicken breasts at a time. It will take about a total of 45 minutes. Find all the details here.
Top Your Soup With:
- Sour Cream
- Grated Cheese, sharp cheddar cheese or Monterey Jack
- Green Onions
- Tortilla Chips
- Avocado slices
- Cilantro
Frequently Asked Questions
Cook and shred chicken and set aside.
Saute onions and garlic in olive oil in a pan.
Add all the ingredients except for the chicken into the slow cooker.
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.
Press saute on the Instant Pot. Add onion and garlic and sauté until soft, 3-4 minutes.
Add sauteed onions and garlic and all ingredients except the chicken to the Instant Pot.. Stir to combine.
Add the chicken breasts (uncooked and raw).
Cover and cook on high pressure for 20 minutes. Do a quick or natural release.
Remove chicken and shred. Add chicken back in and salt and pepper to taste.
Try these other favorite enchilada recipes:
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Chicken Enchilada Soup
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 cup masa harina. Mix until well blended and smooth.
- Add into chicken broth and stir to combine.
- Add in remaining 1 cup 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.
Tips & Notes:
Saute onions and garlic in olive oil in a pan.
Add all the ingredients except for the chicken into the slow cooker.
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. Instant Pot Method: Press saute on the Instant Pot. Add onion and garlic and sauté until soft, 3-4 minutes.
Add sauteed onions and garlic and all ingredients except the chicken to the Instant Pot.. Stir to combine.
Add the chicken breasts (uncooked and raw).
Cover and cook on high pressure for 20 minutes. Do a quick or natural release.
Remove chicken and shred. Add chicken back in and salt and pepper to taste.
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Nutrition Facts:
Susan says
This was so easy and very good. My husband loved it too.
Leigh Anne Wilkes says
I am so glad you enjoyed it!
Julia says
Best chicken enchilada soup out there! Freezes well. This is the second time I’ve made it. Added beans this time.
Leigh Anne Wilkes says
Glad it was a hit at your house!