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Cheesy Chicken Enchilada Soup

Cheesy Chicken enchilada soup packed with bold flavors, tender chicken, black beans, corn, cheese, and a creamy, cheesy enchilada broth.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dinner, Entree, Main Course
Cuisine: tex mex
Servings: 6 bowls
Author: Lisa Brown


  • 3 lbs chicken I used boneless, skinless, chicken thighs
  • 2 tbsp olive oil
  • 1 white onion, diced
  • 2-3 fresh jalapenos, diced
  • 10 cloves garlic, minced
  • ½ cup Masa harina
  • 6 cups chicken stock
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1 tbsp garlic powder
  • 6 ounces tomato paste
  • ¼ cup roasted green chiles
  • 4 ounce cream cheese
  • 3-4 roma tomatoes, diced
  • ½ cup shredded cheddar
  • 15 ounce can black beans, drained
  • 15 ounce can sweet corn
  • sour cream, tortilla strips, avocado, shredded cheese, cilantro for topping


  • In a 6-9 quart heavy duty pot, heat olive oil over medium high heat. Saute onions and jalapenos for about 3 minutes. Add garlic and cook for another 2 minutes. Sprinkle generously with kosher salt and stir.
  • Add Masa Harina. Mix well. Pour in chicken stock and mix until masa has dissolved. Stir in cumin, chili powder, garlic powder, and tomato paste, .
  • Bring to a boil. Add chicken thighs and cook until done, about 10-15 minutes depending on the thickness of the chicken.
  • When chicken is done, remove from the pot and shred or cube. Return to the pot. Melt in cream and cheddar.
  • After cream cheese and cheddar are melted in reduce to simmer. Add corn, black beans, diced tomatoes, and green chiles.
  • Salt generously to taste. For more spice, add hot sauce or spicy salsa for some kick. Let simmer for 15 minutes.
  • When you feel the salt and spice level is how you like it, serve! Top with crunchy tortilla strips, sour cream, shredded cheddar, cilantro, and/or sliced avocado. Enjoy!