Chicken Enchilada Soup II

Chicken Enchilada Soup II

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"This hearty soup won't leave you hungry! Chicken broth hosts enchilada sauce, processed cheese, onion and garlic for this soup version of a Mexican inspired favorite. Garnish with shredded cheese and crumbled tortilla chips, if desired."
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1 h servings 242 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 16.9 g
  • 34%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 703 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat oil in a large pot over medium heat. Brown chicken breasts for 4 to 5 minutes on each side. Shred and set aside.
  2. To the pot add onions and garlic; saute for 2 minutes, or until onions are translucent. Pour in chicken broth.
  3. In a medium bowl combine masa harina with 2 cups of water and whisk until well blended.
  4. To the onions and garlic add the masa harina mixture, remaining water, enchilada sauce, cheese, salt, chili powder and cumin. Bring to a boil; add shredded chicken. Reduce heat to low and simmer 30 to 40 minutes, or until thickened.


  1. 190 Ratings

Most helpful positive review

Excellent recipe, i did make modifications to make it taste and look more like Chili's soup. Added: 1 tbs of chili powder, 1/4 teapoon of cayenne pepper, 1 teaspoon of onion powder in place of w...

Most helpful critical review

Not to our taste. An earlier reviewer had said it tasted like chili's. NO! I usually don't review recipes I don't like, but I don't want to make the mistake of making this again.

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Excellent recipe, i did make modifications to make it taste and look more like Chili's soup. Added: 1 tbs of chili powder, 1/4 teapoon of cayenne pepper, 1 teaspoon of onion powder in place of w...

Could someone tell me what exactly you do with the masa harina powder? I don't feel like I am getting the results I should be with this soup. It turns out really thick, lumpy, and grainy and tas...

Yummy. I think it is close to Chili's C. E. soup. I heated a tbsp olive oil and added 2 cloves of garlic and then added 3 small chicken breasts. I cooked the breasts in a pot on both sides until...

I used this as a basic recipe, but then also added ingredients listed in the Chicken Tortilla Soup I (by Star Pooley), also on this website. Revisions using THIS recipe included: using one whol...

This is absolutely one of the best tasting soups I've ever tasted! And I've always been a big soup lover and have made and eaten many kinds of soups! The seasonings are perfect, and the textur...

I have been making this recipe for years. Nearly everyone I give it to loves it. I sometimes use instant corn meal in place of the masa harina. I wouldn't recommend the corn starch that anothe...

Delicious. The masa harina adds a wonderful texture. I omitted the processed cheese and sprinkled a teaspoon of Pepper Jack cheese on each bowl.

What a great soup! I boiled the chicken first and left out the oil and also the salt (I like alot of salt, but the cheese has plenty in it). I did find that I had to stir it constantly to keep...

A potluck favorite at work. I shred up a pre-roasted chicken and cut everything else up the night before. Then I bring it all to work and throw it in the crock pot. When lunch time rolls aroun...

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