Creamy Chicken Enchilada Dream

Creamy, cheesy, and perfectly spiced with just the right amount of kick, this Homemade Chicken Enchilada Soup is a culinary dream come true. Imagine all the beloved flavors of your favorite chicken enchiladas – the rich, savory chicken, the robust enchilada sauce, and the gooey melted cheese – transformed into a warm, comforting bowl of soup that’s surprisingly simple to prepare. This recipe is designed to bring authentic Mexican-inspired warmth and hearty satisfaction to your table with minimal fuss and maximum flavor, making it an instant family favorite.

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There’s a special kind of magic that happens when classic comfort food converges with vibrant Mexican cuisine. If you adore enchiladas as passionately as we do, then prepare to fall head over heels for this incredible Chicken Enchilada Soup! It masterfully captures the very essence of those beloved rolled tortillas – the tender, savory chicken, the depth of the red enchilada sauce, and the irresistible gooeyness of melted cheese – all seamlessly blended into a silky, spoonable form. This isn’t just another soup; it’s an experience, a delightful flavor journey that will transport you straight to your favorite Mexican eatery, right from the comfort of your own kitchen.

For those perpetually on the hunt for exciting new soup recipes to liven up your weekly meal rotation, your search ends here. While this Chicken Enchilada Soup stands out with its unique and robust profile, you might also enjoy exploring other popular options. Consider whipping up a hearty Homemade Bean and Bacon Soup for a rustic charm, delving into the exotic flavors of Ramen Chicken Noodle Soup, or indulging in the comforting richness of Sausage Tortellini Soup. Yet, for an authentic taste of Southwestern charm and a truly satisfying meal that resonates with familiar Mexican comfort, our Chicken Enchilada Soup truly delivers on every front.

Growing up immersed in the rich culinary traditions and vibrant flavors of New Mexico instilled in me a deep, almost innate appreciation for bold, aromatic Mexican cuisine. It’s almost as if the complex blend of spices and fresh ingredients are woven into my very being, shaping my palate and my cooking philosophy. This inherent love might explain why I could never pass up a perfectly crafted taco, or indeed, any dish bursting with those familiar, comforting notes that speak of sunshine and celebration. So, it should come as no surprise that when a steaming bowl of soup infused with these incredible Mexican flavors presents itself, I’m wholeheartedly enthusiastic and ready to dive in!

This Chicken Enchilada Soup shares some delightful similarities with my popular Creamy Chicken Tortilla Soup, yet it proudly boasts its own distinct personality and flavor profile. While both are cherished favorites in our household (and please, don’t ask me to pick just one, it’s impossible!), this particular recipe is specifically crafted to channel the beloved essence of enchiladas directly into your bowl. It’s a harmonious blend of warm, comforting, exquisitely cheesy, and just the right amount of spicy – a true testament to the versatility and universal appeal of Mexican-inspired cooking. This hearty soup isn’t just a meal; it’s a comforting hug in a bowl, perfect for chilly evenings, a quick weeknight dinner, or whenever you crave something truly satisfying and vibrantly flavorful.

Key Ingredients for the Perfect Chicken Enchilada Soup

Crafting a truly exceptional Chicken Enchilada Soup begins with selecting quality ingredients and understanding the unique role each plays in building its complex flavor profile. Here’s a detailed look at what you’ll need and why, along with helpful tips for substitutions:

• Vegetable Oil: This forms the essential initial base for sautéing our aromatics. Its neutral flavor ensures that the other vibrant ingredients shine through. While vegetable oil works perfectly, feel free to substitute with a good quality olive oil for a slightly richer undertone or even unsalted butter for an added layer of richness.
• Onion, Jalapeno, and Garlic: These three form the foundational aromatic trinity of our soup, providing immense depth and character. Diced yellow or white onion offers a sweet, savory base, while the jalapeño introduces a crucial layer of mild heat and vibrant peppery flavor. For those who crave more intense spice, simply leave some or all of the seeds and ribs in the jalapeño before dicing. Freshly minced garlic, added towards the end of the sautéing process, infuses the soup with its unmistakable pungent and savory aroma.
• Chili Powder, Cumin, and Salt: These are the core spices that define the authentic Mexican-inspired character of the soup. Chili powder contributes an earthy, smoky, and mildly spicy depth, cumin adds warmth and a distinctive savory, almost nutty note, and salt is vital for balancing and enhancing all the flavors. Don’t hesitate to adjust these to your personal preference – a pinch of smoked paprika for an extra layer of depth or a dash of cayenne pepper for additional heat can elevate the spice profile.
• Chicken Broth: The fundamental liquid base of our soup. Using good quality chicken broth or homemade chicken stock is absolutely essential for a truly flavorful result. Chicken stock typically offers a richer, more profound chicken flavor due to its longer simmer time and bone content, but a readily available, good quality chicken broth is more than sufficient and yields delicious results. Opt for a low-sodium option to maintain better control over the overall saltiness of your soup.
• Rotel (Diced Tomatoes and Green Chiles): This convenient canned product is a powerhouse of flavor and convenience, combining diced tomatoes with the tangy, mild heat of green chiles. It’s usually super easy to find in the canned goods aisle of most grocery stores and adds a fantastic Tex-Mex zest and a touch of acidity to the soup. If Rotel isn’t available in your area, you can easily create a substitute by combining a can of diced tomatoes with a small can of diced green chiles.
• Red Enchilada Sauce: This ingredient is arguably the star flavor of the soup, explicitly tying everything back to its enchilada inspiration. The quality and flavor of your chosen enchilada sauce will significantly impact the final taste, so be sure to select a brand you genuinely enjoy. For an even fresher, more vibrant, and customizable flavor, you can also opt for a homemade red enchilada sauce if time permits.
• Chicken: Boneless, skinless chicken breasts are specified for this recipe, offering lean protein that shreds beautifully once cooked. For a richer flavor and often more tender results, boneless, skinless chicken thighs can be a fantastic alternative. To significantly cut down on preparation time and make this an even faster weeknight meal, consider using precooked, shredded chicken (a store-bought rotisserie chicken is an excellent shortcut!). If you use precooked chicken, you’ll simply add it in the later stages of the recipe, thereby eliminating the initial 15-20 minutes of cooking time required for raw chicken.
• Masa: Masa harina is a specially prepared corn dough flour, distinct from regular cornmeal, made from dried corn kernels that have been treated with a lime solution (a process known as nixtamalization). It’s the traditional flour used for making authentic corn tortillas. In this soup, masa not only contributes an authentic, subtle corn flavor reminiscent of fresh tortillas but also acts as a natural and effective thickener, giving the soup a desirable, hearty, and velvety consistency. It has become quite accessible and can usually be found in the baking aisle or the international foods section of most well-stocked supermarkets. If masa isn’t available, tearing up a few corn tortillas into small pieces and allowing them to dissolve into the simmering soup can achieve a similar flavor and thickening effect, although the texture might be slightly different.
• Cream Cheese: This is the secret ingredient behind the soup’s incredible creaminess and luxurious, smooth texture. When melted into the broth, it creates a rich, velvety consistency that perfectly balances the savory and spicy notes. For a slightly lighter version, you can use low-fat cream cheese. If you prefer a less creamy soup or are aiming for a dairy-free option, you can certainly omit it, though be aware that the final texture will be notably different.
• Cheddar Cheese and Pepper Jack: This dynamic combination offers a perfect balance of sharp, familiar flavor from the cheddar and a mild, peppery kick from the Pepper Jack. This blend adds complexity and irresistible melt-in-your-mouth goodness. Feel free to use all of one or the other, or experiment with other good melting cheeses like Monterey Jack for a milder profile, or even a pre-shredded Mexican blend (though grating your own is always recommended for superior melt). Always aim to grate your own cheese from a block for the best melting performance and most authentic flavor, as pre-shredded varieties often contain anti-caking agents.
• Corn: Frozen corn is a wonderfully convenient option and works perfectly in this recipe, adding bursts of sweet, tender kernels and a pleasant textural contrast. Canned corn, drained and rinsed thoroughly, is also a suitable and readily available alternative. For an extra touch of freshness and sweetness, especially when in season, fresh corn cut directly from the cob is a delightful addition that truly brightens the soup.

Crafting Your Homemade Chicken Enchilada Soup: A Step-by-Step Guide

Creating this flavorful and comforting Chicken Enchilada Soup is a straightforward and incredibly rewarding process. Follow these detailed steps to achieve a perfectly balanced and incredibly satisfying meal that will quickly become a household favorite. (For precise measurements and a convenient printable recipe card, please scroll down to the bottom of this page!)

1. Sauté the Aromatics: Begin by heating the vegetable oil in a sturdy Dutch oven or a large, heavy-bottomed soup pot over medium heat. Add the diced onion and jalapeño to the hot oil. Sauté them, stirring occasionally, until they become tender and translucent, which typically takes about 5-7 minutes. This initial step is absolutely crucial for building a deep, aromatic flavor base for your soup.
2. Infuse with Garlic and Spices: Once the onion and jalapeño have softened, stir in the minced garlic and cook for just one more minute until it becomes wonderfully fragrant. Be diligent to avoid burning the garlic, as this can impart a bitter taste. Next, add the chili powder, cumin, and salt to the pot. Stir constantly for about a minute, allowing the spices to toast lightly. This brief toasting process deepens their flavors, releases their aromatic oils, and integrates them beautifully into the initial base, making your soup even more delicious.
3. Build the Liquid Base: Carefully pour in four cups of the chicken broth, making sure to reserve the remaining one cup for a later step involving the masa. Stir the mixture well, taking a moment to scrape up any flavorful browned bits that may have adhered to the bottom of the pot. These bits are packed with concentrated flavor.
4. Add the Tomatoes and Chiles: Stir in the entire can of Rotel (diced tomatoes and green chiles). Bring the entire mixture to a gentle simmer, allowing the flavors from the vegetables, spices, and broth to meld and deepen harmoniously.

5. Incorporate Enchilada Sauce and Cook Chicken: Now, pour in the entire can of red enchilada sauce, giving the soup its distinctive and beloved signature enchilada flavor. Carefully add your boneless, skinless chicken breasts to the pot, ensuring they are fully submerged in the flavorful liquid. Allow the chicken to poach gently in the simmering broth for approximately 15-20 minutes, or until it is completely cooked through and reaches an internal temperature of 165°F (74°C). Maintaining a gentle boil is key to cooking the chicken evenly without making it tough or rubbery.
6. Prepare the Masa Slurry: While the chicken is cooking, or immediately after removing it, take the reserved one cup of chicken broth. In a separate small bowl, whisk in the masa harina until no lumps remain and you have a smooth, thin slurry. This mixture will serve to both thicken your soup and infuse it with an authentic corn flavor.
7. Shred the Chicken: Once the chicken is cooked, carefully remove it from the pot using tongs and transfer it to a clean cutting board. Using two forks, easily shred the chicken into uniform, bite-sized pieces. Set the shredded chicken aside for later incorporation.
8. Thicken and Enrich with Cheese: Add the prepared masa slurry to the soup pot, stirring vigorously to ensure it is incorporated evenly throughout the liquid. Next, add the softened cream cheese to the soup. Whisk continuously until the cream cheese is fully melted and smoothly incorporated, which might take a minute or two depending on how soft your cream cheese is. This step is absolutely key for achieving that luxurious, creamy, and velvety texture that makes this soup so irresistible.

9. Melt the Cheeses: Now, stir in the shredded Cheddar cheese and Pepper Jack cheese. Continue stirring patiently until all the cheese has completely melted into the soup, creating a rich, gooey, and utterly irresistible consistency. This is where the magic of the “cheesy” aspect truly comes alive.
10. Combine and Final Simmer: Return the shredded chicken to the pot. Add the frozen corn and stir everything together to ensure all ingredients are thoroughly combined and evenly distributed. Let the soup gently simmer for another 5-10 minutes. This final simmer is crucial; it allows the corn to heat through, and more importantly, gives all the magnificent flavors a chance to fully meld, deepen, and harmonize, creating a truly spectacular chicken enchilada soup.
11. Serve and Enjoy: Ladle your wonderfully creamy and flavorful Chicken Enchilada Soup into individual bowls and serve immediately, generously garnished with your favorite toppings. Get ready to savor every spoonful!

Elevate Your Bowl: Irresistible Topping Ideas for Chicken Enchilada Soup

While this Chicken Enchilada Soup is undoubtedly delicious and satisfying on its own, adding a variety of toppings takes it to a whole new level of flavor, texture, and visual appeal. Think of your bowl as a canvas, ready for a vibrant array of garnishes that complement the rich, creamy, and spicy base. The possibilities for personalization are truly endless, allowing each diner to customize their experience. Here are some of our top picks to inspire your culinary creativity:

• Sour Cream or Mexican Crema: A generous dollop of cool, tangy sour cream or a drizzle of thinner Mexican crema provides a beautiful contrast to the soup’s warmth and spice. It adds an extra layer of luxurious creaminess and helps to mellow the heat, making every spoonful incredibly smooth.
• Fresh Cilantro: A liberal sprinkle of fresh, vibrant, chopped cilantro brightens the entire dish with its herbaceous, citrusy notes. It adds an essential fresh element that cuts through the richness and makes the soup feel more lively and authentic.
• Lime Juice: A crucial squeeze of fresh lime juice just before serving adds a vital burst of acidity. This bright, zesty element cuts through the richness of the soup and truly enhances all the other flavors, making them pop.
• Crispy Tortilla Strips or Crushed Tortilla Chips: These are absolutely essential for adding a delightful crunch and textural contrast, cleverly mirroring the tortilla component of traditional enchiladas. You can easily fry your own corn tortilla strips for ultimate freshness, or opt for the convenience of store-bought tortilla strips or crushed tortilla chips.
• Extra Shredded Cheese: Because who can ever say no to more cheese? A final sprinkle of your favorite shredded cheese – be it Cheddar, Monterey Jack, or a vibrant Mexican blend – melts gloriously on top of the hot soup, adding another layer of gooey, savory goodness.
• Sliced Radishes: Thinly sliced radishes offer a surprising and refreshing crunch, along with a subtle peppery bite. This unexpected addition beautifully complements the robust Mexican flavors and adds a striking visual element.
• Sliced Jalapeños: For those who love an extra fiery kick, fresh or pickled sliced jalapeños add a potent burst of heat and a vibrant green color. They provide a delicious contrast to the creamy base.
• Pico de Gallo or Diced Tomatoes: Fresh pico de gallo, with its medley of fresh tomato, onion, cilantro, and jalapeño, brings a burst of garden-fresh flavor. Alternatively, simple diced fresh tomatoes add a sweet, acidic pop that brightens the soup.
• Avocado or Guacamole: Creamy, ripe avocado slices or a generous dollop of fresh guacamole adds a rich, buttery texture and healthy fats. It cools the spice, adds a layer of indulgence, and makes the soup feel even more substantial.
• Hot Sauce: For serious spice enthusiasts, a few dashes of your favorite hot sauce can personalize the heat level to absolute perfection, giving it that extra fiery punch.
• Cotija Cheese: Crumbly, salty Cotija cheese is a classic Mexican topping that adds a distinct salty, savory finish and a unique textural element, akin to feta but with its own unique character.

Expert Tips for the Best Chicken Enchilada Soup

Achieving the best possible Chicken Enchilada Soup is easy when you keep a few expert tips and tricks in mind. These small adjustments can make a big difference in flavor, texture, and overall enjoyment:

• Master the Heat Level: If you prefer your soup spicier, don’t just rely on the jalapeño. Beyond leaving in the seeds and ribs, consider choosing a “hot” variety of red enchilada sauce. You can further boost the heat with a few shakes of your favorite hot sauce or a pinch of red pepper flakes added along with the other dry spices. For a milder soup, be sure to remove all seeds and ribs from the jalapeño, or even use less of it entirely.
• Always Grate Your Own Cheese: This is a game-changing tip for any cheesy soup! Pre-shredded cheeses often contain anti-caking agents like cellulose, which can prevent them from melting smoothly and result in a grainy or clumpy texture. Grating cheese fresh from a block ensures a beautifully creamy, homogeneous melt into your soup, creating that perfectly smooth, rich consistency you desire.
• Ensure Room Temperature Cream Cheese: For seamless incorporation, always allow your cream cheese to come to room temperature before adding it to the hot soup. Softened cream cheese will whisk into the soup much more easily and smoothly, preventing lumps and ensuring a perfectly creamy and velvety consistency without any separation.
• Boost Heartiness with Beans: For an even more substantial, protein-packed, and fiber-rich soup, stir in a can of drained and thoroughly rinsed black beans or pinto beans along with the corn. They complement the Mexican flavors wonderfully and add a delightful textural contrast that makes the soup even more filling.
• Avoid Overcooking the Chicken: Poaching chicken breasts quickly at a rolling boil can lead to dry, tough, and rubbery results. Maintain a gentle simmer and remove the chicken from the pot as soon as it’s cooked through (reaching an internal temperature of 165°F / 74°C) to ensure it remains tender and juicy, perfect for shredding.
• Taste and Adjust Seasoning Liberally: Always taste your soup before serving and adjust the seasoning as needed. You might find it needs a little more salt, a pinch more cumin to deepen the flavor, or an extra squeeze of lime juice to brighten all the components. Remember that commercial broths and enchilada sauces can vary widely in sodium content, so tasting as you go is absolutely key to achieving a perfectly balanced flavor profile.
• Reheating Leftovers Gracefully: If reheating any leftover soup, do so gently over low heat on the stovetop, stirring frequently. High heat can cause the cheese and cream cheese to separate and become oily or grainy. If the soup has thickened considerably in the refrigerator, add a splash of extra chicken broth or water to thin it out to your preferred consistency.

Make Ahead & Slow Cooker Adaptations for Convenience

This Chicken Enchilada Soup is wonderfully versatile and can be easily adapted for meal prepping or slow cooking, providing delicious flexibility to fit your busy schedule without compromising on flavor or quality.

Make Ahead & Storage

One of the best qualities of many soups is how their flavors often deepen and meld even further after a day or two, tasting even better the next day! This Chicken Enchilada Soup can be fully prepared 2-3 days in advance and stored safely in an airtight container in the refrigerator. When it’s time to enjoy, simply reheat it gently on the stovetop over low heat, stirring occasionally to prevent sticking and ensure even warming, or warm it up in the microwave. If the soup has thickened considerably after refrigeration, which is common, add a splash of extra chicken broth or water while reheating to reach your desired consistency. However, due to the significant dairy content (cream cheese and shredded cheeses), I generally do not recommend freezing this soup. The texture of the cheese can become grainy, watery, and separate upon thawing and reheating, significantly affecting the overall creamy and smooth consistency that makes this soup so special.

Slow Cooker (Crock Pot) Instructions

While I also offer a dedicated recipe for Slow Cooker Chicken and Cheese Enchilada Chowder specifically designed for the crock pot, you can certainly adapt this stovetop version for your slow cooker with just a few modifications. This method is perfect for those busy days when you want dinner to largely cook itself while you’re out or occupied, coming home to a house filled with inviting aromas:

1. Prep the Aromatics: In a separate skillet or small pot, heat the vegetable oil over medium heat. Sauté the diced onion and jalapeño until they are soft and translucent, typically taking about 5-7 minutes. Add the minced garlic and the dry spices (chili powder, cumin, and salt) and cook for another minute until fragrant. Transfer this fragrant aromatic mixture to your slow cooker insert.
2. Combine Liquids and Chicken: To the slow cooker, add the can of Rotel, the red enchilada sauce, and 4 cups of chicken broth. Stir everything together thoroughly to ensure the ingredients are well combined. Carefully place the raw chicken breasts into the slow cooker, ensuring they are fully submerged in the flavorful liquid.
3. Slow Cook: Cover the slow cooker with its lid and cook on the LOW setting for 6-8 hours, or on the HIGH setting for 3-4 hours, until the chicken is thoroughly cooked through and is tender enough to easily shred with a fork.
4. Shred Chicken and Thicken: Carefully remove the cooked chicken breasts from the slow cooker and transfer them to a clean cutting board. Using two forks, shred the chicken into bite-sized pieces. In a separate small bowl, whisk together the masa harina and the remaining 1 cup of chicken broth until you achieve a smooth, lump-free slurry. Add this masa slurry to the slow cooker, stirring well to incorporate it and begin the thickening process.
5. Add Dairy and Final Ingredients: Stir in the softened cream cheese until it melts completely and the soup becomes beautifully creamy and smooth. Next, add the shredded Cheddar and Pepper Jack cheeses, stirring continuously until they are fully melted into the soup, creating that irresistible cheesy goodness. Return the shredded chicken to the slow cooker.
6. Final Simmer: Stir in the frozen corn. Continue cooking on the LOW setting for another 30 minutes to 1 hour, or until the soup has thickened to your desired consistency and all the flavors have had ample time to harmonize and deepen. For best results, stir in the corn during the last 15 minutes of cooking time to ensure it’s heated through but not overcooked and mushy.
7. Serve: Ladle your delicious Slow Cooker Chicken Enchilada Soup into bowls and garnish generously with your favorite toppings before serving. Enjoy the ease and incredible flavor!

Explore More Delicious & Comforting Soup Recipes

If you’re a true soup enthusiast, you’ll love these other comforting and flavor-packed recipes from our kitchen, perfect for any season or occasion:

• Hearty Lasagna Soup: All the flavors of your favorite Italian classic in a comforting bowl.
• Classic Broccoli Cheese Soup: A rich, velvety, and irresistibly cheesy favorite.
• Comforting Chicken and Gnocchi Soup: Tender chicken and pillowy gnocchi in a creamy broth.
• Bright Lemon Chicken Orzo Soup: A light yet satisfying soup with a zesty kick.
• Savory Bacon Cheeseburger Chowder: A fun and hearty twist on a classic American meal.
• Rich Chicken Wild Rice Soup: Creamy, wholesome, and packed with flavor and texture.
• Wholesome Ham and Bean Soup: A classic, comforting, and incredibly flavorful bean soup.

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Chicken Enchilada Soup

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Author: Deborah Harroun

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 8 servings

Course: Soup

Cuisine: Mexican

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Creamy and cheesy with just the right amount of spice, this Chicken Enchilada Soup is simple to make and packed with flavor. It tastes just like enchiladas – in soup form!

Ingredients

• ▢ 1 tablespoon vegetable oil
• ▢ 1/2 cup diced onion
• ▢ 1 jalapeño ribs and seeds removed, diced (for less heat)
• ▢ 1 clove garlic minced
• ▢ 1 teaspoon chili powder
• ▢ 1 teaspoon cumin
• ▢ 1 teaspoon salt
• ▢ 5 cups chicken broth divided
• ▢ 1 (10 oz) can diced tomatoes and green chiles (Rotel)
• ▢ 1 (10 oz) can red enchilada sauce
• ▢ 1 pound boneless, skinless chicken breasts
• ▢ 1/2 cup masa harina
• ▢ 4 oz cream cheese softened
• ▢ 1 cup shredded Cheddar cheese
• ▢ 1 cup shredded Pepper Jack Cheese
• ▢ 1 cup frozen corn

Instructions

• Heat the vegetable oil in a Dutch oven or large soup pot over medium heat. Add the diced onion and jalapeño and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the chili powder, cumin, and salt, stirring constantly for one minute to toast the spices and deepen their flavor.
• Pour in 4 cups of the chicken broth, reserving 1 cup for later. Add the can of Rotel (diced tomatoes and green chiles) and the red enchilada sauce. Stir well to combine and bring the mixture to a gentle simmer.
• Carefully add the chicken breasts to the simmering liquid, ensuring they are fully submerged. Cook for 15-20 minutes, maintaining a gentle boil, until the chicken is cooked through (internal temperature of 165°F / 74°C). Avoid overcooking to keep the chicken tender.
• Once the chicken is cooked, remove it from the pot with tongs and transfer it to a cutting board.
• In a small bowl, whisk together the masa harina and the remaining 1 cup of chicken broth until smooth and lump-free. Add this masa slurry to the soup pot and stir it in thoroughly.
• Add the softened cream cheese to the soup and whisk continuously until it is completely melted and smoothly incorporated, which may take a minute or two. Then, stir in the shredded Cheddar and Pepper Jack cheeses until they are fully melted, creating a rich, creamy consistency.
• Using two forks, shred the cooked chicken on the cutting board. Add the shredded chicken back into the soup pot.
• Stir in the frozen corn to combine all ingredients. Let the soup gently simmer for another 5-10 minutes to heat the corn through and allow all the magnificent flavors to meld and deepen.
• Ladle into bowls and serve immediately, topped with your favorite garnishes.

Recipe Notes:

SUBSTITUTIONS: Chicken thighs can be used in place of the chicken breasts for a richer flavor. To make this soup even faster, you can use precooked, shredded chicken (like rotisserie chicken); simply add it in step 6. Low-fat cream cheese can be used instead of regular cream cheese. If you can’t find masa harina, you can tear a few corn tortillas into small pieces and let them dissolve in the soup for a similar thickening and flavor effect.

FREEZE: Due to the cheese and cream cheese, I do not suggest freezing this soup, as the texture may become grainy upon thawing and reheating.

STORE: Store any leftovers in an airtight container in the refrigerator for 3-5 days. Reheat gently on the stovetop over low heat or in the microwave. If the soup thickens too much after cooling, add a splash more chicken broth or water to thin it out to your desired consistency.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include any toppings.

Nutrition Information

Serving: 1/8 of recipe, Calories: 334kcal (17%), Carbohydrates: 16g (5%), Protein: 26g (52%), Fat: 17g (26%), Saturated Fat: 8g (50%), Polyunsaturated Fat: 5g, Trans Fat: 0g, Cholesterol: 80mg (27%), Sodium: 910mg (40%), Fiber: 2g (8%), Sugar: 5g (6%)

Keywords: chicken enchilada soup, creamy chicken soup, mexican soup, easy dinner, homemade soup