Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Cheesy Chicken Enchilada Soup Recipe
Cheesy Chicken Enchilada Soup creates thick and hearty preparations with all favorite enchilada flavors, where masa harina adds lovely texture and authentic thickening. This substantial recipe transforms beloved enchilada characteristics into convenient soup format while maintaining rich, satisfying textures. The masa harina provides traditional Mexican thickening methods.
This is a thick and hearty soup with all your favorite enchilada flavors! The masa harina adds a lovely texture and touch of corn flavor to the soup, which is actually somewhat stew-like in consistency. You can increase or decrease the seasonings to your taste preference, and make each bowl your own by topping with your favorite extras, such as tortilla chips, diced avocado, shredded cheese, sour cream, and salsa.
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients
1 tablespoon olive oil, or more to taste
1 medium white onion, diced
1 tablespoon minced garlic
½ cup masa harina
3 cups chicken stock
3 cups shredded cooked chicken
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can fire-roasted diced tomatoes, undrained
1 (10 ounce) can enchilada sauce
1 (4 ounce) can chopped green chile peppers
1 chipotle pepper in adobo sauce, minced
1 teaspoon ground cumin, or more to taste
1 teaspoon garlic powder, or more to taste
1 cup shredded Mexican cheese blend
½ teaspoon salt, or more to taste
Directions
Heat oil in a soup pot over medium to medium-high heat. Add onion and saute until tender and beginning to get some color, about 8 minutes. Add garlic and saute until fragrant, about 1 minute.
Stir in masa harina and cook for 1 minute. Add chicken stock and stir until well blended. Add chicken, black beans, diced tomatoes with juice, enchilada sauce, chile peppers, chipotle in adobo sauce, 1 teaspoon cumin, and 1 teaspoon garlic powder. Stir until well blended and bring to a simmer. Reduce heat and simmer until heated through, about 15 minutes.
Add Mexican cheddar, one handful at a time. As it melts into the soup, add a little more until all has been added and is incorporated. Adjust salt and other seasonings as needed.
Cook’s Note:
You can use Cheddar cheese if desired.
Nutrition Facts (per serving)
| 391 | Calories |
| 17g | Fat |
| 30g | Carbs |
| 31g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 391 | |
| % Daily Value * | |
| Total Fat 17g | 21% |
| Saturated Fat 7g | 36% |
| Cholesterol 74mg | 25% |
| Sodium 1661mg | 72% |
| Total Carbohydrate 30g | 11% |
| Dietary Fiber 8g | 29% |
| Total Sugars 2g | |
| Protein 31g | 63% |
| Vitamin C 24mg | 26% |
| Calcium 229mg | 18% |
| Iron 4mg | 21% |
| Potassium 672mg | 14% |
* 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.
