5 from 1 vote

Cheesy Chicken Enchilada Soup

By: Julia Pacheco
All the bold flavor of enchiladas in a cheesy, cozy soup—this easy recipe is ready in a flash and packed with southwest flavor.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 5 servings
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Ingredients 

  • 2 cups cooked shredded chicken
  • 1 white onion diced
  • 2 tbs olive oil
  • 1 tsp salt
  • 1 tsp cumin
  • 1 ½ tsp chili powder
  • 1 tbs minced garlic
  • 5 cups chicken broth
  • 1 cup masa, harina de maiz
  • 2 cups water
  • 1 can red enchilada sauce
  • ¾ pound Velveeta cheese
  • 1 can white beans, drained and rinsed
  • Optional: Cheese avocado tortilla strips, tomatoes, jalapeños

Instructions 

  • In a large pot over medium heat, add the olive oil followed by the diced onion.
  • Add in the salt, cumin, chili powder, garlic and chicken broth.
  • Prepare the masa by slowly pouring it into the two cups of water, whisking until smooth.
  • Pour in the masa, enchilada sauce and velveeta cheese.
  • Once at a boil, add in the cooked shredded chicken and white beans.
  • Simmer for 30 minutes stirring frequently.
  • Top with your favorite toppings!

Video

Nutrition

Calories: 289kcal | Carbohydrates: 29g | Protein: 20g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 47mg | Sodium: 2134mg | Potassium: 289mg | Fiber: 4g | Sugar: 8g | Vitamin A: 827IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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9 Comments

  1. Taylor Gunderson says:

    Can this soup be frozen since it uses processed cheese?

    Reply
  2. Robin says:

    I so wanted to like this. This is the second recipe I’ve tried from Julia, and I was disappointed once again. It was really bland and had too much liquid.

    Reply
  3. Gail Henning says:

    This was so good! I did add a can of diced tomatoes too. I didn’t think it was too spicy at all. Would love to see some recipes using masa, I have a lot left over!

    Reply
  4. Eowyn Walker says:

    I made this last night for my husband and parents and we all loved it! I didn’t have any chicken on hand so I just added extra white beans which worked well. Even my husband who doesn’t normally like “spicy” things really enjoyed it!

    Reply
  5. Donna says:

    I thought it would be spicy. It looks good, but I cannot have spicy either. I wonder if I removed the enchilada sauce if that would take care of the spicy? What could I substitute for the enchilada sauce? Any ideas?

    Reply
  6. Angie says:

    Try a mild enchilada sauce. Some enchilada sauces are spicy.

    Reply
  7. Beth says:

    Tonight my husband and I tried the Chessy chicken Enchilada soup it was kinda spicy my husband loved it but I can’t have spicy I can’t handle it

    Reply
    1. Angie says:

      Try a mild enchilada sauce. There are levels of heat in enchilada sauces.

      Reply
    2. MELANIE says:

      We don’t do spicy either. We buy mild enchilada sauce and it is still too spicy. Using a mild sauce in this it is not spicy because there is so much broth but you might try using a can of mild rotel instead.

      Reply