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Chicken Enchilada Soup

Prep Time 20 minutes
Total Time 20 minutes


  • 2 tbsp vegetable oil
  • 1/2 onion {chopped}
  • 2 cloves garlic {minced}
  • 1/2 cup masa flour {corn flour}
  • 3 1/2 cups chicken stock
  • 2 cups chicken {cooked and chopped)
  • 1 1/4 cups (10 oz. can) red enchilada sauce
  • 1 can black beans
  • 1 can tomatoes and chilies {Rotel}
  • 1/2 tsp cumin
  • 1 tsp salt

Optional Toppings: tortilla strips, diced avocado, grated cheese, sour cream, fresh cilantro and salsa


  1. Over medium-high, heat oil in a large stock pot.  Add the onion and cook until translucent {4-5 minutes}.  Add the garlic and saute for an additional minute or until fragrant.  Stir in masa flour and cook for an additional minute.

  2. Pour in chicken stock slowly and stir until completely combined {you may need to use a whisk}.  Then add chicken, enchilada sauce, black beans, Rotel, cumin and salt, stir until combined.  Continue stirring until the mixture reaches a simmer, reduce heat to medium-low and let it simmer for 3-5 minutes {be sure to stir occasionally so it doesn't stick to the bottom of the pan}.

  3. Serve soup warm with desired toppings and enjoy.

Recipe Notes

  •  Soup keeps well in the refrigerator for up to one week.  Be sure to keep topping separate.