Why You’ll Love this Creamy Chicken Enchilada Soup
This creamy chicken enchilada soup is about to become your new favorite comfort food—trust me.
It’s the perfect balance of creamy, cheesy goodness with just enough spice to warm you from the inside out.
The Velveeta creates that silky texture that clings to your spoon, while the masa harina gives it that authentic enchilada flavor.
What’s not to love about a one-pot meal that tastes like your favorite Mexican restaurant came to your kitchen?
Plus, it’s incredibly versatile. Serve it with tortilla chips, a dollop of sour cream, or extra cheese.
Leftovers? Even better the next day.
What Ingredients are in Creamy Chicken Enchilada Soup?
Creating a delicious pot of creamy chicken enchilada soup starts with gathering the right ingredients. The beauty of this recipe is how it transforms simple pantry staples into something that tastes like it simmered all day in your favorite Mexican restaurant’s kitchen.
Once you have these ingredients lined up on your counter, you’re halfway to soup heaven.
- 1 tablespoon vegetable oil
- 1 pound chicken breast fillets (approximately 3 fillets)
- 1/2 cup diced onion
- 1 clove garlic, pressed
- 4 cups chicken broth
- 1 cup masa harina or cornflour
- 3 cups water
- 1 cup enchilada sauce
- 16 ounces Velveeta cheese
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
Don’t worry if you need to make substitutions based on what’s in your pantry. Can’t find masa harina? Regular cornmeal works in a pinch, though the texture might be slightly different.
Not a fan of Velveeta? You could substitute with a combination of cream cheese and shredded cheddar, though you’ll miss out on that signature silky texture that makes this soup so craveable.
And remember, the enchilada sauce brings much of the flavor profile, so choose a brand you already enjoy or make your own if you’re feeling ambitious.
How to Make this Creamy Chicken Enchilada Soup
Making this soup is surprisingly straightforward, even on busy weeknights when my cooking motivation hits rock bottom.
Start by heating 1 tablespoon of vegetable oil in a large pot over medium heat. Add 1 pound of chicken breast fillets and brown them for about 4-5 minutes per side—just enough to get a nice color, not to cook them through completely. The chicken will finish cooking later in the soup, keeping it tender and juicy. Once browned, set those chicken pieces aside on a plate.
In the same pot (why dirty another dish?), add the 1/2 cup diced onion and 1 pressed garlic clove, sautéing them for about 2 minutes until they become translucent and fragrant.
Meanwhile, in a separate bowl, whisk together 1 cup of masa harina with 2 cups of water until smooth—this slurry is the secret to the soup’s luxurious thickness. Pour in your 4 cups of chicken broth to the pot, then add the masa mixture, stirring to combine.
Now comes the good part: add the remaining cup of water, 1 cup enchilada sauce, 16 ounces of Velveeta cheese (cut into cubes for faster melting), 1 teaspoon salt, 1 teaspoon chili powder, and 1/2 teaspoon cumin. Bring this whole glorious mixture to a gentle boil.
While the soup begins to simmer, shred your partially cooked chicken into bite-sized pieces using two forks—a task that’s oddly satisfying after a long day. Add these shredded pieces back to the pot, reduce the heat, and let everything simmer together for 30-40 minutes until the soup thickens to your desired consistency.
The longer it simmers, the more the flavors meld together in that magical way that makes you want to lick the spoon. When serving, don’t skip the garnishes—a handful of shredded cheddar cheese and crumbled tortilla chips add the perfect finishing touch of texture and flavor.
Creamy Chicken Enchilada Soup Substitutions and Variations
While the classic recipe is delicious, I’ve found that the beauty of this soup lies in its adaptability to whatever you’ve got hanging around in your fridge or pantry.
No Velveeta? Swap in shredded cheddar, pepper jack, or even cream cheese for a different twist. Chicken can be replaced with leftover turkey, ground beef, or black beans for a vegetarian option.
Don’t have masa harina? Regular cornmeal works in a pinch, though the texture will be slightly different.
For a spicier kick, add a diced jalapeño or chipotle pepper. And when I’m feeling fancy, I throw in some corn kernels or diced bell peppers.
What to Serve with Creamy Chicken Enchilada Soup
Although this creamy chicken enchilada soup is practically a meal on its own, I’ve found that the right side dishes can transform it from simply satisfying to absolutely memorable.
A warm batch of cornbread, still steaming from the oven, makes the perfect dipper. Want something lighter? Try a simple side salad with cilantro-lime dressing.
For a true fiesta vibe, serve with crispy quesadilla triangles or homemade tortilla chips.
My family goes crazy for a topping bar with diced avocado, sour cream, fresh jalapeños, and extra cheese.
Trust me, these little extras turn an ordinary soup night into something we all look forward to.
Final Thoughts
This creamy chicken enchilada soup has become a staple in my kitchen for those evenings when comfort food calls.
The combination of tender shredded chicken, velvety cheese, and warm spices creates a bowl that feels like a hug on a cold day.
I love how versatile it is, too.
Sometimes I add a bit more chili powder when I’m craving heat, or toss in some corn kernels for sweetness and texture.
