Go Back
–+ servings
A ceramic bowl full of creamy chicken enchilada soup garnished with sour cream, shredded cheese, and cilantro. A linen and spoon rest nearby, as well as cilantro leaves and lime wedges.

Chicken Enchilada Soup (Small Batch)

Sara
An easy, slightly creamy, shredded chicken enchilada soup recipe with onions, black beans, red enchilada sauce, and so much flavor! This recipe makes 1 1/2 quarts of soup, or about three servings.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 6 cups
Calories 214 kcal

Ingredients
 
 

For the Seasoning Blend:

  • 1/2 tsp. Salt plus more to taste
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Paprika
  • 1/2 tsp. Mexican Oregano
  • 1/2 tsp. Chili Powder
  • 1/2 tsp. Ground Cumin

For the Soup:

  • 1 tbsp. Oil like avocado or olive
  • 12 oz. boneless, skinless Chicken Breast
  • 1/2 cup finely chopped Onion yellow or white
  • 1/2 medium Jalapeño seeds removed / finely chopped (optional!)
  • 2 cloves Garlic minced
  • 1/3 cup Masa Harina
  • 2 cups low-sodium Chicken Broth
  • 1 can Red Enchilada Sauce (10 oz.)
  • 1 can Black Beans (15 oz.), drained and rinsed
  • 1/4 cup Whipped Cream Cheese
  • 2 tsp. Fresh Lime Juice
  • 1 tbsp. finely chopped Cilantro finely chopped

Optional Toppings:

  • Shredded Cheese cheddar, pepper jack, monterey jack, or Mexican blend
  • Sour Cream
  • Cilantro
  • Crushed Tortilla Chips or Tortilla Strips

Instructions
 

  • Season the Chicken, and let it Rest at Room Temperature. Combine the homemade seasoning blend: (1/2 tsp. each of salt, garlic powder, paprika, Mexican oregano, chili powder, and cumin). Season the 12 oz. boneless, skinless Chicken Breast on all sides with the seasoning blend, then set the chicken aside to rest at room temperature for about 10-15 minutes while you prepare the other ingredients.
    A seasoned chicken breast resting on a plate.
  • Cook the Chicken. Heat 1 tbsp. Oil over medium heat in a large saucepan, medium pot, or medium-ish ceramic dutch oven (the one in these photos is a 3.5 quart ceramic dutch oven). Cook the chicken in the oil for 5-6 minutes per side, or until browned on the outside and the internal temperature registers 165 F. Transfer the chicken to a large bowl or plate to briefly cool.
    A seasoned, cooked chicken breast in a ceramic dutch oven.
  • Cook the Onions, Jalapeños, and Garlic. Add 1/2 cup finely chopped Onion, 1/2 medium Jalapeño(finely chopped), and a pinch of salt to the pot, stirring any browned bits from the bottom into the vegetables. Cook until the onions are softened, about 3-4 minutes, then stir in 2 cloves Garlic (minced), and cook for another 30 seconds.
    Chopped onions cooking in a ceramic pot.
  • Add the Masa Harina, Chicken Broth, Enchilada Sauce, and Black Beans. Stir 1/3 cup Masa Harina into the softened vegetables. Cook for about two minutes, stirring frequently, then pour in 2 cups low-sodium Chicken Broth, 1 can Red Enchilada Sauce, and 1 can Black Beans (drained and rinsed). Turn the heat beneath the pot up to medium-high to bring everything to a simmer. Simmer, stirring frequently (to prevent the masa harina from sticking to the bottom), for about ten minutes.
    A woman's hand pouring a can of black beans into a pot of soup.
  • Stir in Shredded Chicken and Whipped Cream Cheese. Once the chicken is cool enough to handle, use two forks to shred it into fine pieces. Add the shredded chicken to the pot of soup, along with 1/4 cup Whipped Cream Cheese. Stir to combine (the whipped cream cheese may not melt immediately, but that’s ok!), then let the soup simmer for another fifteen minutes. Stir every now and then to encourage the whipped cream cheese to blend into it.
    A woman's hand scraping shredded chciken into a pot of soup.
  • Stir in Lime Juice and Cilantro. Before serving, stir in 2 tsp. Fresh Lime Juice and 1 tbsp. finely chopped Cilantro (if using). Taste and season with more salt if needed, then serve with your favorite toppings!
    A wooden spoon stirring finely chopped cilantro into a pot of soup.

Notes

Note: This recipe makes six cups (1 1/2 quarts), or about three servings. You can double or triple the recipe if needed!
The Seasoning Blend can be substituted with one tablespoon of chicken taco seasoning.
You can use shredded rotisserie chicken instead of chicken breast! If you’re using shredded rotisserie chicken, use about two cups, and start at step three. (Note: add the homemade seasoning blend to the onions and jalapeños in step three, rather than using it as the chicken seasoning in step one).
Masa Harina can be substited with finely ground corn tortillas or finely ground corn meal.
Jalapeño and Cilantro are both optional!

Nutrition

Serving: 1cupCalories: 214kcalCarbohydrates: 19gProtein: 19gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 42mgSodium: 304mgPotassium: 510mgFiber: 5gSugar: 1gVitamin A: 621IUVitamin C: 3mgCalcium: 50mgIron: 2mg
Keyword Chicken Enchilada Soup
Tried this recipe?Let us know how it was!