The Best Homemade Chicken Enchilada Soup

Warm, hearty, and packed with bold flavors, this Chicken Enchilada Soup is a delicious way to bring a taste of Chili’s into your home.

With a rich blend of tomatoes, cheese, chicken, and spices, it’s the perfect dish to serve as a meal on a chilly evening or to impress guests at your next gathering.

Below, you’ll find the recipe, helpful tips, serving suggestions, and storage instructions.

Ingredients

For the Best Chicken Enchilada Soup:

1/2 cup vegetable or avocado oil
1/4 cup chicken bouillon powder
3 cups diced yellow onions
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons granulated garlic
1/2 teaspoon cayenne pepper
2 cups masa harina (corn flour)
4 quarts water (divided)
2 cups canned crushed tomatoes
8 ounces Velveeta, cubed
3 pounds cooked chicken breast, shredded

For Garnish the Best Chicken Enchilada Soup:

1 cup shredded Cheddar cheese
4 cups crushed tortilla chips
1 cup pico de gallo
1 cup diced avocado

See Also: The Best Lasagna Soup Recipe

Instructions

Sauté the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chicken bouillon powder, diced onions, cumin, chili powder, granulated garlic, and cayenne pepper. Sauté for about 5 minutes or until the onions are soft and translucent.
Incorporate Masa Harina: In a separate bowl, whisk the masa harina with 1 quart of water until smooth and free of lumps. Pour this mixture into the pot with the sautéed onions and bring to a boil, stirring constantly. Cook for an additional 2 to 3 minutes to allow the masa harina to thicken the base.
Build the Soup: Add the remaining 3 quarts of water and the crushed tomatoes. Stir to combine and bring the mixture back to a boil. If you prefer a smoother soup, you can use an immersion blender at this stage to puree everything. For a chunkier texture, skip this step.
Melt the Cheese: Reduce the heat to low, add the Velveeta cubes, and stir until completely melted.
Add the Chicken: Stir in the shredded chicken and let the soup simmer for a few minutes to heat through.
Serve and Garnish: Ladle the soup into bowls and top with shredded Cheddar cheese, crushed tortilla chips, a spoonful of fresh pico de gallo, and diced avocado. Enjoy!

Tips for Success

Prep Ahead: Dice the onions, shred the chicken, and measure out your spices before starting for a smoother cooking process.
Adjust the Heat: Like your soup spicier? Add an extra pinch of cayenne pepper or a dash of hot sauce.
Cheese Substitutes: If you’d like to use a different cheese, opt for a smooth-melting variety like Monterey Jack or a mild cheddar.
Time-Saving Hack: Use a rotisserie chicken for the shredded chicken to cut down on prep time.

Serving Suggestions

Main Dish: Serve with warm flour or corn tortillas for dipping.
Side Pairings: Pair with a crisp garden salad or Mexican-style rice for a complete meal.
Toppings Galore: Add a dollop of sour cream, diced avocado, or a sprinkle of fresh cilantro for even more flavor.

FAQs

1. What is masa harina, and can I substitute it? Masa harina is a traditional corn flour used in Mexican cuisine for making tortillas and tamales. If you don’t have masa harina, you can substitute it with regular cornmeal, though the texture and flavor will differ slightly.

2. Can I make this soup vegetarian? Yes! Swap the chicken bouillon for vegetable bouillon and replace the chicken with black beans, corn, or diced zucchini for a hearty vegetarian version.

3. How spicy is this soup? The soup has a medium level of spice from the chili powder and cayenne pepper. You can adjust the heat to your preference by adding more or less of these ingredients.

Storage Instructions

Refrigerator: Allow the soup to cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days.

Freezer: Store the cooled soup in freezer-safe containers, leaving room for expansion. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating: Warm the soup on the stovetop over low heat, stirring frequently (it is a thick soup so it can burn if you don’t stir often), or microwave individual portions until heated through. Add a splash of water or broth if the soup thickens too much during storage.

This Chicken Enchilada Soup is sure to become a family favorite with its rich flavors and customizable toppings.

Whether you’re serving a crowd or meal prepping for the week, it’s a recipe worth keeping in your rotation. Enjoy!