Full of flavour and is practically comfort in a bowl, you’re going to love this one pot Chicken Enchilada Soup!
One Pot Chicken Enchilada Soup
When in a time crunch, grabbing a rotisserie chicken from the grocery store is a great way to make sure dinner gets on the table ASAP on busy nights. Usually this means leftover chicken the next day so here’s a delicious one pot chicken enchilada soup that helps you use up that leftover shredded chicken!
Don’t have a rotisserie chicken on hand, here’s how I make shredded chicken easily with my Instant Pot.
What You’ll Need To Make Chicken Enchilada Soup
- olive oil
- onion, diced
- shallots
- garlic
- masa harina
- chicken broth
- enchilada sauce (link to how I make a homemade one)
- shredded chicken
- fire roasted diced tomatoes
- navy beans
- green chilies
- corn + jalapeno (I use a frozen mix of the two combined)
- optional: cream cheese
What is Masa Harina
Masa harina is dried corn dough and is sometimes referred to as corn flour usually used to make corn tortillas. Adding masa harina into the enchilada soup gives the soup a corn tortilla flavour to it.
How To Make Chicken Enchilada Soup
Add olive oil into a large pot or Dutch oven on medium heat. Add in onions, shallots, and garlic, and sauté for 3-4 minutes, until onions become translucent.
Add masa harina and cook for 1 minute, stirring constantly so the masa harina doesn’t get stuck to the bottom.
Add the chicken broth and enchilada sauce, stir until combined before adding in the shredded chicken, fire roasted diced tomatoes, navy beans, green chilies, corn, and jalapeno.
Simmer the soup for 10 minutes, stirring occasionally. Serve when done.
Optional: when done, remove the soup from heat and stir in cream cheese to make the enchilada soup creamy.
How to Serve Chicken Enchilada Soup
Topping ideas to serve with chicken enchilada soup:
- avocado
- chips
- tortilla
- cheese
- lime & lime juice
Can I Make This Chicken Enchilada Soup in a Slow Cooker?
Yes! If you would like to make this in a slow cooker, I’d swap the shredded chicken for 3-4 raw chicken breasts. In a slow cooker, add in all the ingredients on top of the chicken breasts (minus the cream cheese).
Cook for low for 7-8 hours or high for 3-4 hours. Stir in cream cheese before serving.
Can I Freeze Chicken Enchilada Soup?
- Yes! Skip the cream cheese if freezing.
- When cooled, transfer the soup to an airtight container and freeze.
Chicken Enchilada Soup
Full of flavour and is practically comfort in a bowl, you’re going to love this one pot Chicken Enchilada Soup!
Ingredients
- 3 tbsp olive oil
- 1 onion, diced
- 2 shallots, diced
- 3 tbsp garlic, minced
- 1/2 cup masa harina
- 4 cups chicken broth
- 2 cups enchilada sauce
- 2-3 cups shredded chicken
- 796 mL fire roasted diced tomatoes
- 540 mL navy beans
- 127 grams green chilies
- 1 cup corn + jalapeno (I use a frozen mix of the two combined)
- optional: 3-4 oz cream cheese
Instructions
- Add olive oil into a large pot or Dutch oven on medium heat. Add in onions, shallots, and garlic, and sauté for 3-4 minutes, until onions become translucent.
- Add masa harina and cook for 1 minute, stirring constantly so the masa harina doesn’t get stuck to the bottom.
- Add the chicken broth and enchilada sauce, stir until combined before adding in the shredded chicken, fire roasted diced tomatoes, navy beans, green chilies, corn, and jalapeno.
- Simmer the soup for 10 minutes, stirring occasionally. Serve when done.
- Optional: when done, remove the soup from heat and stir in cream cheese to make the enchilada soup creamy.
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