Enchilada Soup
A crowd-pleasing Enchilada Soup made easy in one Dutch oven. Loaded with tender chicken, black beans, hominy & a secret to perfect thickness.
Tex-Mex in a Bowl: Cheesy Chicken Enchilada Soup
This is my daughter-in-law's favorite soup. She and the princess have been on my to add this one to the website forever. Sometimes my easiest and most made recipes are the hardest to get on here. I think because I can make them with my eyes closed. I often make this soup when I'm tired and don't want to think.
Girls, I agree, it's dang tasty! Pure comfort food perfection every single time.
The good news is you don't need all day to create this deeply flavorful, restaurant-quality soup.
My secret is building it layer by layer right in a heavy Dutch oven, searing the chicken, blooming the smoky Tex-Mex spices, and letting everything simmer together into golden, zesty bliss.
Set out a big board of toppings -- think creamy sliced avocado, cilantro, shredded cheese, olives, and tortilla chips -- and let everyone build their ultimate bowl.
Looking for a sweet treat to cap off the night? Whip up a batch of my spiced Biscoff Cookie Butter Cookies to keep the cozy vibes going.
The Ingredients (And Why They Matter)
- Olive Oil: The foundational fat used to sear the chicken and extract maximum flavor from our aromatics.
- Chicken Breasts: Boneless, skinless breasts cubed into bite-sized pieces absorb all that bold spice while cooking up quick and lean.
- Yellow Onion & Fresh Garlic: The unshakeable aromatic backbone. Sautéing them releases sweet, savory base notes.
- Tomato Paste: This is your flavor amplifier. Sautéing it concentrates its sugars and adds deep umami richness.
- Chili Powder & Cumin: The essential spice dynamic duo -- warm, earthy, and distinctly Tex-Mex.
- Diced Tomatoes & Green Chiles: Brings tang, brightness, and a gentle, flavorful but manageable heat.
- Corn & Black Beans: Adds sweet pops of texture, natural fiber, protein, and hearty substance.
- Hominy: The unsung hero of Tex-Mex cooking! These chewy, nixtamalized (betcha you have to look that word up!) corn kernels add an authentic, nutty bite you can't get with any other ingredient.
- Chicken Bouillon & Water: Gives us total control over the liquid base, ensuring every spoonful tastes like it simmered all day long.
- Fresh Lime Juice: Brightens the entire pot and cuts through the rich spices right at the end.
- Masa (Corn Flour): The secret weapon. Masa thickens the soup while infusing it with that distinct, freshly-pressed tortilla flavor.
- The Fixings (Avocado, Cilantro, Shredded Cheddar, Tortilla Chips, Sour Cream, Green Onions, Black Olives): Don't skip these! They turn a simple bowl of soup into an interactive flavor event.
See recipe card for quantities.
How to Make Chicken Enchilada Soup
1. Sear and Build the Aromatic Base
Heat olive oil in a heavy-bottomed Dutch oven over medium heat. Toss in cubed chicken and cook until lightly browned to lock in juices. Stir in diced onion and minced garlic, sautéing until soft and translucent -- this releases their aromatic oils directly into the chicken.
2. Bloom the Spices
Push the chicken and aromatics slightly to the side and stir in tomato paste, chili powder, and cumin. Let them cook directly on the bottom of the pot for a few minutes. Blooming spices in hot oil wakes up their essential oils and eliminates any raw, tinny tomato taste.
3. Simmer to Melded Perfection
Pour in diced tomatoes, drained corn, drained hominy, rinsed black beans, water, green chiles, chicken bouillon, lime juice, and salt. Bring everything to a gentle simmer, lower the heat, and let it cook uncovered so all those vibrant flavors get to know each other.
4. Thicken with Masa & Feast
Sprinkle the masa evenly across the simmering soup, stirring constantly to prevent clumping. Bring the pot to a roll for a minute to activate the masa's thickening powers. Ladle into big ol' bowls and get busy with your favorite toppings -- cheddar, avocado, cilantro, sour cream, black olives, and extra-crunchy tortilla chips.
Slow Cooker Option: Want to set it and forget it? Toss everything through the lime juice and salt into your slow cooker. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. During the last 30 minutes of cooking, whisk the masa with a splash of warm water to create a slurry, stir it into the slow cooker, and let it thicken on high before serving.
"In a Pinch" Ingredient Swaps
- No Masa? Simply crunch in ½ cup of corn tortilla chips and stir it in.
- Chicken Breasts: Swap for cubed chicken thighs if you prefer extra juicy meat, or shred a pre-cooked rotisserie chicken right at the end to save time.
- Hominy Alternative: If hominy isn't in your pantry, swap in an extra can of sweet corn or pinto beans.
Creative Variations of Enchilada Soup
- Ultra-Creamy Velvet Style: Stir in 4 ounces of softened cream cheese or a splash of heavy cream right after thickening with masa.
- Fiery Kick: Swap mild green chiles for diced jalapeños or add a pinch of cayenne and chipotle chili powder for a smoky heat upgrade.
- Vegetarian Powerhouse: Skip the chicken, use vegetable bouillon, and add a can of pinto or kidney beans for a hearty meatless feast.
Storage & Reheating Tips
The Fridge Life
Store cooled soup in an airtight container in the refrigerator for up to 4 days. The flavors actually get better overnight as the spices continue to infuse.
The Container Matters
Use glass or thick, high-quality BPA-free plastic containers. Because of the vibrant chili powder and tomato paste, cheaper plastic will get stained.
Can You Freeze It?
Absolutely! This soup freezes exceptionally well because it doesn't contain heavy dairy in the base. Freeze in freezer-safe containers or flat-lay silicone or plastic bags for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop over medium heat, stirring in a splash of water if it thickened up too much.
Cooking for One or Two
Halving this recipe is an absolute breeze-just cut all ingredients down by 50% and use a smaller 3-quart saucepan instead of a large Dutch oven.
Alternatively, make the full batch! Portion the leftovers into individual lunch containers (minus the fresh toppings) and freeze them. You'll have instant, chef-quality Tex-Mex lunches ready to heat up all month long.
FAQ
Masa thickens fast! If you sprinkle it all in one spot, it can form little dumplings. To prevent this, either dust it slowly across the entire surface while whisking vigorously, or mix the masa with a few tablespoons of warm water in a small cup to form a smooth slurry before stirring it in.
Because hominy and masa both absorb liquid, the soup can thicken beyond your liking-especially after sitting. Simply splash in extra chicken broth or warm water a little at a time until you reach your ideal creamy consistency.
Yes! If using raw chicken breasts, you can simmer them whole in the broth during step 3. Once cooked through (about 15 minutes), pull them out, shred with two forks, and stir them right back into the pot before adding the masa. Or heck, use a rotisserie chicken, if you prefer.
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Ingredients
Method
- In a dutch oven, over medium heat, heat the olive oil. Add chicken and saute until cooked through.
- Add onion and garlic. Cook until onions are translucent. About 5 minutes.
- Stir in tomato paste, chili powder, and cumin to allow seasonings to bloom. About 3 minutes.
- Add tomatoes, corn, hominy, black beans, water, green chiles, bouillon, lime juice and salt. Simmer over medium low heat for 20 minutes or until flavors have melded.
- Sprinkle masa over the soup and stir well. Bring to a boil to thicken.
- Serve the soup topped with avocado, cilantro, cheese, tortilla chips, sour cream, and green onions.
My DIL's favorite soup recipe! I can guarantee she will come over for supper if I make it! ❤️