clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken Enchilada Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: María
  • Total Time: 35 minutes


Better than Chili’s? I don’t know, you tell me!


Units Scale
  • 1 1/2 lb boneless skinless chicken, sliced thinly
  • 4 garlic cloves, minced
  • 1 small yellow onion, diced
  • 1 (14.5 oz) can black beans, drained and rinsed
  • 2 (10 oz) cans diced tomatoes with chiles
  • 1 (4 oz) can green chiles
  • 4 C chicken broth
  • 12 C water, as needed
  • 1 C yellow masa
  • 2 C red enchilada sauce
  • 1 C Velveeta cheese, diced
  • 1 C Colby jack cheese, shredded
  • 2 tbsp Fajita Spice Blend, to taste
  • 1 tbsp vegetable oil
  • 1 tsp olive oil
  • 1/2 tsp Kosher salt, to taste


  1. In a small bowl add your chicken, vegetable oil, and one tablespoon of Fajita Spice Blend. Use your hands or tongs to work the seasonings into the chicken, coating each piece evenly.
  2. Place a large saucepan or sauté pan over high heat and allow it to preheat for 2 minutes.  Add the chicken to the pan in a single layer – cook in batches if needed – and let cook undisturbed until the edges of each piece start to become opaque, about 4 minutes. Flip the chicken and sear on the other side for another 2–3 minutes. It’s alright if the chicken is quite cooked through, as it will continue to cook when we add back to the soup later.
  3. After all the chicken has been seared, transfer it to a bowl to rest. When it has cooled enough to handle go ahead and pull, shred, or dice the chicken into small chunks and set aside.
  4. Add the olive oil to the pan, followed by the diced onion. Sprinkle the remaining salt over them and let them sweat for a full minute. Stir, allowing their moisture to release the bits stuck to the bottom of the pan. After a couple of minutes, they should have softened and starting to become translucent. At that point, stir in the garlic and cook for 1-2 more minutes.
  5. Spread the onions out into a single layer, then sprinkle your masa harina over them and stir. Stir continuously for about 3 minutes, until it’s very fragrant, and the flour is starting to toast. Stir in your chicken broth and enchilada sauce, and keep stirring until there are no more clumps of corn flour.
  6. Next, stir in the black beans, diced tomatoes, green chiles, remaining Fajita Spice Blend, and one cup of water. Add the Velveeta and the shredded or diced chicken and cover with a lid. Let cook for 5 minutes, then stir the melted Velveeta in until no more streaks remain. If the soup seems too thick, go ahead and add the second cup of water. Give it a taste and if you think the flavor has been diluted too much, you can add in the remaining Fajita Spice Blend.
  7. Reduce the heat to medium-low, stir in the shredded cheese, cover, and let simmer gently for 5-7 minutes. Dassit!


  • You can use more chicken broth in place of water if you like.
  • Use your own favorite taco or fajita seasoning if you don’t feel like making the blend.
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
Recipe Card powered byTasty Recipes