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Enchilada soup

: all the flavors of an enchilada with a deliciously seasoned red sauce in the form of a comforting and filling soup! It’s loaded with lean shredded chicken, creamy black beans, tender corn, sweet tomatoes and everything is bathed in a creamy, cheesey broth. What is not loving?

A single serving of chicken cheese enchilada soup in a bowl. Enchilada soup

With the freezing season not far around the corner, this is definitely a recipe you’ll want to add to your list to try! It’s like the kind you get in restaurants and it’s perfectly easy to make (especially if you take the shortcut and only add leftover chicken or roast chicken).

You can’t go wrong with these enchilada flavors. The delicious, sturdy chili spices and rich, sour cheese were a combination meant to be. There’s something so perfect about that combination.

Enchiladas are one of the best foods of all time if you ask me, so why not transform those flavors into a soul-warming soup to enjoy on cold days? It only makes sense, right?

This is just one of those soups that everyone can agree on and after the first bite you will crave it again and again, it is addictive!

Start soup season on a great note with this delicious enchilada cheese soup!

chicken enchilada soup in a white pot Chicken enchilada soup


cheese Ingredients:

  • Olive oil – Used for sautéing. Vegetable oil will also work very well.
  • Yellow onion and garlic – These start the soup with lots of fresh flavor.
  • Low sodium chicken broth

  • – If you want to make the soup even better, try it with a homemade broth.
  • Boneless, skinless chicken breasts – A great substitute here, which I like to use, is to replace chicken breasts with shredded roast chicken (2 cups), add it to the end of the cooking soup so that it doesn’t end up overcooked.
  • Diced canned tomatoes with green chili peppers – Make sure you get “soft” unless you want a really spicy soup. The soup is already a bit spicy as it is.
  • Tomato sauce – In a pinch you can substitute 1/3 cup of tomato paste mixed with 2/3 cup of water.
  • Chili powder,

  • ancho chili powder, cumin and cilantro: these spices give the soup that classic enchilada flavor. If you don’t have ancho chili powder, just use more regular chili powder.
  • Masa Harina

  • – This is a finely ground cornmeal commonly used in Latin cuisine. Here it gives the soup that corn tortilla flavor you get from enchiladas.
  • Frozen corn – In my opinion, frozen corn tastes much better than canned corn, but if you don’t mind canning, that will work here too.
  • Black beans: Be sure to rinse to remove excess sodium before adding them to the soup.
  • Grated cheddar cheese – Use freshly grated, as it will melt into soup better than previously grated coated powder.

Toppinging ideas for enchilada soup:


know we already have a pretty long list of ingredients above, so I’ll say the ingredients are totally optional. If you choose just one, I recommend tortilla chips or tortilla strips. They add some texture contrast and delicious flavor. Other good ingredients here are chopped cilantro, diced fresh tomatoes, cheese, and diced avocado.

Is there a substitute for Masa Harina?

Unfortunately not. While you can thicken the soup with flour, you’ll lack the cornmeal flavor you get from masa harina (which is traditional to the enchiladas of the corn tortillas they’re made of, which are mostly made up of masa harina).

You can usually find it in the Latin food section of grocery stores. If not, it is available online.

How to make enchilada soup:

  • Sauté onion and garlic in a large pot
  • .

  • Add 2 cans of chicken and chicken broth and simmer for cooking. Set the chicken aside, rest briefly, and then crumble.
  • While the chicken rests, pour the canned tomatoes, tomato sauce, chili powder, ancho chili powder, cumin and cilantro into the soup.
  • In a bowl beat together 1 remaining can broth with flour dough until it is well mixed and there are no lumps. Pour into the soup and stir.
  • Simmer until the soup has thickened. Add black beans and corn and hot.
  • Mix the cheddar cheese off the heat. Add up to 1 cup of water to dilute slightly if desired.
  • Serve hot with desired ingredients.

Ladle full of chicken enchilada soup with toppings.

More delicious Mexican-inspired soups to try:

Chicken avocado

  • and lime
  • soup

  • Pozole chicken
  • soup

  • Creamy
  • Mexican corn soup

  • Mexican Vegetable
  • Soup Slow

  • Cooker Taco Soup Chicken Tortilla Soup

Recipe originally shared in August 2015.

Canzaciti.com Culinary specialist with more than 10 years of experience in the restaurant industry.

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