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Cheesy Chicken Enchilada Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 6 reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 10 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican

Description

Cheesy Chicken Enchilada Soup is a thick, hearty, and flavorful Mexican-inspired soup made with tender shredded chicken, a blend of spices, creamy Velveeta cheese, and masa harina for added richness. Ready in under 25 minutes, this comforting soup is perfect for a quick and satisfying meal, topped with crunchy tortilla strips and a dollop of sour cream.


Ingredients

Soup Base

  • 1/4 cup vegetable oil
  • 1 1/2 cups onion, diced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 cup Masa Harina
  • 8 cups chicken broth, divided
  • 1 cup crushed tomatoes
  • 15 oz enchilada sauce
  • 8 oz Velveeta cheese, cubed
  • 3 cups cooked shredded chicken (rotisserie recommended)

Toppings

  • Tortilla strips
  • Sour cream


Instructions

  1. Sauté Onions and Spices: Heat a large (12-quart) pot over medium-high heat and add the vegetable oil. Once hot, add the diced onions and spices (cumin, chili powder, garlic powder, and cayenne pepper). Sauté until onions are soft and translucent, about 5 minutes.
  2. Make Masa Mixture: In a separate bowl, combine the masa harina with 4 cups of chicken broth and whisk until smooth. Pour this mixture into the pot with the onions and stir constantly for 2-3 minutes as it thickens.
  3. Add Remaining Liquids: Pour in the remaining 4 cups of chicken broth, enchilada sauce, and crushed tomatoes. Stir well and bring the soup to a boil.
  4. Add Cheese and Chicken: Add the cubed Velveeta cheese to the pot and stir until fully melted and incorporated. Then, stir in the shredded chicken thoroughly to heat through.
  5. Serve and Garnish: Ladle the hot soup into bowls. Top each serving with crunchy tortilla strips and a dollop of sour cream. Enjoy immediately for best flavor and texture.

Notes

  • Using rotisserie chicken saves time and adds extra flavor, but you can cook and shred your own chicken breasts or thighs if preferred.
  • Masa harina is key to thickening the soup and adding authentic corn flavor; it can be found in the Mexican aisle of most grocery stores.
  • If you prefer a spicier soup, increase the cayenne pepper or add diced jalapeños during the sauté step.
  • For a dairy-free version, substitute Velveeta with a vegan cheese alternative or omit it entirely.
  • This soup stores well in the refrigerator for up to 3 days but is best eaten fresh to enjoy the creamy texture.