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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. With these pantry items and some chicken in the freezer, you can alaway make an easy and delicious dinner.
Ingredients Needed
- Chicken, boneless, skinless chicken breasts or thighs
- Olive Oil
- Onion
- Garlic, minced
- Chicken Broth
- Masa Harina, found in the baking aisle of the grocery store
- Red Enchilada Sauce
- Green Chiles, diced
- Diced Tomatoes
- Corn, canned or frozen
- Salt
- Chili Powder
- Cumin
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 cooked, shredded chicken and allow to simmer 30-40 minutes.
Tips from leigh Anne
- This soup is great for left over chicken, but if you need to cook chicken to use, try slow cooker shredded chicken, instant pot shredded chicken, or even chicken cooked in the microwave,
Frequently Asked Questions
What is Masa Harina
Masa Harina is a flour made from corn that is used in a lot of Mexican cooking and to make tortillas. The masa gives the soup a nice texture and authentic flavor.
Can I make chicken enchilada soup in the slow cooker?
Yes, for the best results, used precooked and shredded chicken and sauté the onions and garlic before adding it to the slow cooker. Combine all ingredients except the chicken and cook on low for 6 to 8 hour or high for 4 hours. Add the cooked chicken 30 minutes before serving.
Can I make chicken enchilada soup in the Instant Pot?
Yes, to make Use the sauté function to saute onion and gralic for 3-4 minutes. Add the remaining ingredients, except the chicken and stir to combine. Add uncooked chicken, cover and cook on high for 20 minutes.
You can use a quick or natural pressure release. Shred chicken and then salt and pepper to taste.
Try these other favorite enchilada recipes:
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Chicken Enchilada Soup 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 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:
cinda says
I am enjoying your email. Thank
you for adding me to your list.
Melinda says
Is the chicken precooked? Thanks!
Leigh Anne says
Melinda, yes it is.
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
Leigh Anne says
I would say about six – of course depending on serving size.
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! ????
Leigh Anne says
I hope you enjoyed your soup! We love it.
brenda a says
What would be a good substitute for the “masa harina”?
Leigh Anne says
You could add in some tortilla chips to the soup which will act as a thickener