Chicken enchilada soup made with shredded chicken and black beans.
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5 from 8 votes

Chicken Enchilada Soup

This Chicken Enchilada Soup recipe comes together in only 30 minutes and makes for one of the easiest and most flavorful soups you'll ever make!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Soup
Cuisine: Mexican
Servings: 6 servings
Calories: 386kcal
Author: Isabel Eats


  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • 1 jalapeno, seeds and stem removed (optional)
  • 1 teaspoon minced garlic (about 2 cloves)
  • 1/2 cup masa harina
  • 3 cups chicken broth
  • 2 1/4 cups red enchilada sauce (authentic version, easy 10-minute version, or 2 10-ounce cans)
  • 3 cups cooked shredded chicken (about 1 1/2 pounds)
  • 1 14-ounce can black beans, rinsed and drained
  • 1 14-ounce can fire-roasted diced tomatoes
  • 2 4-ounce cans green chiles
  • 1 teaspoon salt, plus more to taste
  • 4 ounces cream cheese


  • Heat olive oil in a large Dutch oven or pot over medium-high heat. Add onions, jalapeno (if using) and garlic and saute for 5 minutes, until onions become translucent.
  • Add masa harina and cook for 1 minute, stirring constantly.
  • Add chicken broth, enchilada sauce, shredded chicken, black beans, diced tomatoes, green chiles and salt.
  • Stir together to combine and cook for about 10 minutes, uncovered, until the soup begins to simmer. Make sure to stir the soup occasionally to make sure the masa harina gets fully distributed throughout the soup.
  • Remove the Dutch oven or pot from the heat and add the cream cheese. Stir it into the soup until it completely dissolves and melts.
  • Serve immediately with your favorite toppings and enjoy!



To make it spicy: Mix in 1/2 teaspoon cayenne at a time and taste until it's to your liking.
Shredded chicken: To make this even faster, you can use any leftover or rotisserie shredded chicken (or even turkey!) you have in the fridge. I made my own shredded chicken using this recipe.
To freeze: Let the soup cool down completely and transfer to your favorite airtight freezer containers or bags.

Nutrition Facts
Chicken Enchilada Soup
Amount Per Serving (1 /6th of recipe)
Calories 386 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g20%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 75mg25%
Sodium 1000mg42%
Potassium 431mg12%
Carbohydrates 32g11%
Fiber 6g24%
Sugar 8g9%
Protein 41g82%
Vitamin A 1800IU36%
Vitamin C 22mg27%
Calcium 84mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.


Serving: 1/6th of recipe | Calories: 386kcal | Carbohydrates: 32g | Protein: 41g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 75mg | Sodium: 1000mg | Potassium: 431mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1800IU | Vitamin C: 22mg | Calcium: 84mg | Iron: 3mg