Chicken Enchilada Soup

Posted: February 12

Time: 1 hour

Yield: 8 servings

recipe image

A delicious and hearty soup for chilly nights! Garnish with cheese, avocado, sour cream, or whatever you desire for a flavorful dish.


• 1 pound skinless, boneless chicken breast halves • 1 tablespoon vegetable oil • ½ cup diced onion • 1 clove garlic, minced • 1 quart chicken broth • 1 cup masa harina • 3 cups water, divided • 1 cup enchilada sauce • 2 cups shredded Cheddar cheese • 1 teaspoon salt • 1 teaspoon chili powder • ½ teaspoon ground cumin


Step 1

Add oil to a large pot over medium heat. Cook the chicken until it is browned on both sides. Remove the chicken to a plate. Once it has cooled, shred the chicken.

Step 2

Add the chopped onion and garlic to the same pot with the remaining oil. Cook until onions have softened and garlic is fragrant. Add the chicken broth.

Step 3

Combine masa harina and 2 cups of water in a large mixing bowl. Add to onion and garlic mixture. Add the remaining cup of water, enchilada sauce, cheddar cheese, salt, chili powder, and cumin. Bring contents to a boil. Add chicken. Reduce heat and simmer for 30-40 minutes, until thickened. Serve immediately.

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