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This creamy chicken enchilada soup is one of those comfort meals that brings everyone to the table fast. It’s inspired by a restaurant favorite but made right at home with pantry staples. The rich flavors of chicken corn masa and melted cheese make it perfect for weeknights or cozy weekends. Every time I serve this there are zero leftovers by the end of the next day.
I made this once during a hectic holiday week and now it’s on constant rotation. My kids even ask for it in summer.
Ingredients
- Vegetable oil: adds richness and helps develop flavor
- Yellow onion: gives a sweet mellow base as it cooks down
- Cumin: brings earthy warmth to balance the cheese
- Chili powder: adds mild heat and depth
- Garlic powder: gives consistent flavor throughout
- Masa Harina: thickens and gives the soup its enchilada soul
- Chicken broth: stretches the base while adding savory body
- Crushed tomatoes: balance richness with a touch of acidity
- Red enchilada sauce: ties all the flavors together
- Mild salsa: adds flavor contrast and brightness
- Velveeta or cheddar: melts in for creaminess
- Cooked chicken: adds protein and heartiness
Instructions
- Build the Flavor Base:
- In a large pot over medium heat warm the oil and add diced onion. Stir and let it soften gently for about one minute before adding cumin chili powder and garlic powder. Cook until onions are soft and fragrant. This step sets the foundation for the soup.
- Create the Masa Mixture:
- In a separate bowl whisk the masa harina with half the chicken broth until smooth. This step helps avoid lumps later. Slowly pour this into the pot while stirring continuously. Let it cook a few minutes until slightly thickened to bring out the corn flavor.
- Combine the Liquid Ingredients:
- Add the remaining broth crushed tomatoes enchilada sauce and salsa. Stir everything together and bring to a boil. This blend will begin to take on the signature enchilada aroma as it simmers.
- Incorporate Cheese and Chicken:
- Add cubed Velveeta or your shredded cheese and stir until melted and smooth. Then gently fold in the cooked chicken. Lower the heat and let the soup simmer for ten to fifteen minutes so all the flavors meld together beautifully.
- Serve with Toppings:
- Ladle into bowls and top with extra cheese sour cream and tortilla strips. Each topping brings added texture and richness to the bowl.
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Storage Tips
Cool the soup fully before storing it in airtight containers. It stays good for up to three days in the refrigerator. If it thickens too much stir in a splash of broth or water when reheating. Warm it gently on the stove or in the microwave and finish with fresh toppings to bring it back to life.
Ingredient Substitutions
If you do not have Velveeta use freshly shredded mild cheddar or Monterey Jack. No masa harina on hand Use a mixture of fine cornmeal and flour to mimic the texture. Want a spicier kick Choose medium salsa and add a pinch of cayenne or hot sauce.
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Serving Suggestions
This soup holds its own as a full meal but pairing it with cornbread or a side salad makes it feel complete. Warm tortillas on the side are perfect for dipping. I also like to top mine with avocado slices when I want a creamy contrast.
Cultural Context
This soup draws flavor from traditional Mexican dishes like enchiladas and tamales. Masa harina used in both brings authenticity and texture. It’s a fusion-style comfort dish that reflects the way many home cooks blend tradition with convenience in modern kitchens.
The masa harina is what makes this soup special for me. It gives a nostalgic taste of homemade tamales that always reminds me of winter holidays at home. When the soup simmers and that smell fills the kitchen it always takes me back.
Commonly Asked Questions
- → Can I substitute Velveeta with another cheese?
Yes, you can replace Velveeta with 2 cups of freshly grated mild cheddar for a more natural cheese flavor and texture.
- → What is Masa Harina and why is it used?
Masa Harina is a finely ground corn flour used to give the soup its signature enchilada-style taste and thick, hearty texture.
- → Can I make this soup ahead of time?
Absolutely. This soup stores well in the fridge for up to 3 days and tastes even better the next day. Just reheat and stir gently.
- → How spicy is this soup?
The spice level is mild to medium, depending on your enchilada sauce and salsa. For extra heat, add jalapeños or hot sauce.
- → What toppings go best with this soup?
Shredded cheese, sour cream, tortilla strips, diced avocado, and fresh cilantro are excellent choices to enhance flavor and texture.
- → Can I freeze the leftovers?
Yes, the soup freezes well. Let it cool completely, then store in airtight containers. Thaw and reheat gently to maintain its creamy texture.