If you’re craving the bold, comforting flavors of a restaurant-style chicken enchilada soup but want to skip the takeout, this homemade version delivers in every spoonful. Packed with tender chicken, hearty spices, smooth enchilada sauce, and melty cheese, this soup brings the Tex-Mex experience straight to your kitchen. The use of masa harina not only thickens the soup but also adds a signature corn flavor that gives this dish its authentic depth. Whether you serve it on a cool evening or as a fun twist on taco night, it’s a guaranteed crowd-pleaser.
What makes this version extra special is how customizable it is. Want more heat? Add a bit of cayenne. Prefer it creamy? Stir in a splash of sour cream before serving. Toppings like tortilla strips, chopped cilantro, or avocado slices add texture and freshness, letting everyone build their perfect bowl. It’s a filling one-pot meal that comes together with pantry staples and brings out the best in Southwest-inspired cooking. Once you try this cozy bowl of goodness, it’ll become a regular rotation for busy nights and weekend gatherings alike.
Ingredients
(Serves 6)
Boneless, skinless chicken breasts
Kosher salt and black pepper, to taste
1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon onion powder
4 cups unsalted chicken stock
1/3 cup masa harina (corn flour)
1 cup red enchilada sauce
1 cup Monterey Jack cheese, shredded
1 cup sharp cheddar cheese, shredded
Optional toppings: tortilla strips, chopped cilantro, sour cream
Instructions
Season the chicken with salt and pepper. In a large soup pot, heat the oil over medium-high heat. Sear the chicken breasts until golden brown on both sides. Remove and set aside.
Lower the heat and add garlic, chili powder, cumin, and onion powder to the pot. Stir and cook for about 1 minute until fragrant.
Pour in the chicken stock, scraping up any browned bits. Return the seared chicken to the pot. Cover and simmer for 30 minutes or until the chicken is fully cooked.
Remove the chicken, shred it using two forks, and return it to the pot.
In a separate bowl, whisk masa harina with a bit of the warm soup liquid to make a smooth slurry. Slowly stir it into the soup to thicken.
Add the red enchilada sauce and continue simmering for another 30 minutes, stirring occasionally.
Turn off the heat and stir in half of the shredded cheeses until melted and smooth.
Serve hot, topped with tortilla strips, cilantro, or a dollop of sour cream as desired.
Nutritional and Dietary Notes
This soup offers a hearty balance of lean protein from the chicken and healthy fats from the cheese, making it both satisfying and filling. The spices provide natural anti-inflammatory benefits, and the masa harina adds gluten-free thickness and corn flavor. While rich in flavor, those watching sodium or dairy intake may want to adjust the ingredients or toppings accordingly.
Sharing and Commenting is Caring
Enjoyed this spicy and cheesy bowl of comfort? Don’t keep it to yourself—share it with friends and family who love a warm, homecooked meal. Drop a comment with your favorite toppings or twists. Your experience could help someone else discover their new favorite soup!