This quick and easy Chicken Enchilada Soup recipe is cheesy, thick, and deliciously loaded with black beans, corn, tomatoes, green chili, and cheese! The best part is that it’s ready in 30 minutes or less!
Course dinner
Cuisine Tex-Mex
Keyword chicken, soup
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 6people
Calories 463kcal
Author Jillian
Cost $10.88
Equipment
large pot
wooden spoon
measuring cups (liquid and dry)
Ingredients
2Tablespoonsextra virgin olive oil
1cupdiced white onion
2largelarge cloves garlicminced
½cupmasa harinacorn flour
3cupschicken broth
2cupsrotisserie chickenshredded
1 ¼cupsred enchilada saucehomemade or store bought (store bought will be a 10 oz can)
In large pot over medium-high heat add oil and preheat for 1 minute. Add onion and sauté until onions are translucent, about 4-5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add masa harina and cook, stirring constantly, for 1 minute.
Pour in chicken broth while stirring constantly; scraping up any brown bits from bottom of pot. Stir in chicken, enchilada sauce, black beans, Rotel, green chilies, and corn. Bring mixture to a simmer, then reduce heat to medium-low and simmer for 5 minutes, stirring occasionally. Turn heat off and stir in cheese until melted and combined. Season with salt to taste. Serve with optional toppings.