Cheesy Chicken Enchilada Soup (No Tortillas)

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 can (4 oz) mild diced green chiles
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp ground coriander (optional)
• 1 1/4 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 4 cups low-sodium chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained (or 1 1/2 cups frozen corn)
• 3 cups cooked shredded chicken (about 1 lb)
• 2 tbsp masa harina mixed with 3 tbsp water (slurry)
• 1 cup shredded Monterey Jack or sharp Cheddar, for topping
• 1/2 cup chopped fresh cilantro, for topping
• Lime wedges (optional)

Do This

• 1. Heat oil in a pot over medium heat; sauté onion 4–5 minutes. Add garlic and chiles; cook 30 seconds.
• 2. Stir in chili powder, cumin, smoked paprika, oregano, coriander, salt, and pepper; bloom 30 seconds.
• 3. Add tomatoes and broth; bring to a gentle boil, then simmer on medium-low (about 185–195°F) for 10 minutes.
• 4. Add black beans and corn; simmer 5 minutes.
• 5. Whisk in masa slurry; simmer 3–5 minutes until slightly thickened and glossy.
• 6. Stir in shredded chicken; heat 3–4 minutes. Ladle into bowls and top with cheese and cilantro (and lime, if using).

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Why You’ll Love This Recipe

• All the cozy, enchilada-style flavors without tortillas—lightly thickened, spoonable comfort.
• Weeknight-easy with pantry staples and rotisserie chicken.
• Balanced heat: mild chiles plus warm spices keep it family-friendly.
• Finishes with a flourish—melty cheese and fresh cilantro brighten every bowl.

Grocery List

• Produce: 1 yellow onion, 3 garlic cloves, fresh cilantro, 1 lime (optional)
• Dairy: Shredded Monterey Jack or sharp Cheddar (about 1 cup)
• Pantry: Olive oil, canned mild diced green chiles (4 oz), fire-roasted diced tomatoes (14.5 oz), black beans (15 oz), corn (15 oz or frozen corn), low-sodium chicken broth, masa harina (or cornstarch as an alternative), chili powder, ground cumin, smoked paprika, dried oregano, ground coriander, kosher salt, black pepper

Full Ingredients

For the Soup

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 can (4 oz) mild diced green chiles
• 1 can (14.5 oz) fire-roasted diced tomatoes, with juices
• 4 cups low-sodium chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained (or 1 1/2 cups frozen corn)
• 3 cups cooked shredded chicken (about 1 lb; rotisserie works great)

Spices and Seasoning

• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp ground coriander (optional)
• 1 1/4 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

To Slightly Thicken

• 2 tbsp masa harina mixed with 3 tbsp cool water to form a smooth slurry
• Alternative: 1 tbsp cornstarch mixed with 1 tbsp water (more neutral flavor)

For Serving

• 1 cup shredded Monterey Jack or sharp Cheddar
• 1/2 cup chopped fresh cilantro
• Lime wedges (optional)

Step-by-Step Instructions

Step 1: Prep and warm the pot

Place a large pot or Dutch oven over medium heat. Add the olive oil and let it heat until shimmering, about 30 seconds. Meanwhile, dice the onion, mince the garlic, and have the chiles opened and ready.

Step 2: Sauté aromatics and bloom spices

Add the onion and cook, stirring occasionally, until softened and translucent, 4–5 minutes. Stir in the garlic and the mild diced green chiles; cook 30 seconds until fragrant. Sprinkle in the chili powder, cumin, smoked paprika, oregano, coriander (if using), salt, and pepper. Stir constantly for 30 seconds to bloom the spices in the oil.

Step 3: Build the base and simmer

Pour in the fire-roasted tomatoes with their juices and the chicken broth. Stir to combine and bring to a gentle boil. Reduce to a steady simmer over medium-low heat (aim for small, lazy bubbles—about 185–195°F/85–90°C) and cook for 10 minutes to meld flavors.

Step 4: Add beans and corn

Add the rinsed black beans and corn. Return to a simmer and cook for 5 minutes. Taste and adjust salt as needed.

Step 5: Thicken slightly with masa

In a small bowl, whisk together the masa harina and water until smooth. While stirring the soup, drizzle in the slurry. Simmer 3–5 minutes, stirring occasionally, until the broth looks lightly thickened and glossy and just coats the back of a spoon. For a more pronounced thickening, add up to 1 additional tablespoon masa harina mixed with 1 1/2 tablespoons water. If you prefer not to use masa, use the cornstarch alternative or blend 1–2 cups of the soup and return it to the pot.

Step 6: Add the chicken and warm through

Stir in the shredded chicken and simmer 3–4 minutes, just until heated through. If you like a bright finish, squeeze in a little lime juice to taste. Turn off the heat.

Step 7: Garnish and serve

Ladle the soup into warm bowls. Top each serving with a generous pinch of shredded cheese and a shower of fresh cilantro. Serve immediately, with extra lime wedges on the side if you like.

Pro Tips

• Blooming the spices in oil unlocks their aroma and adds depth—do not skip that 30-second sizzle.
• Masa harina adds authentic corn flavor and a delicate body without using tortillas; add gradually for a “light cream soup” consistency.
• Use low-sodium broth and rinse canned beans to control salt; you can always add more at the end.
• Rotisserie chicken makes this a true weeknight win; shred while warm for the best texture.
• For ultra-smooth body, blend a cup of the soup and stir it back in, then add the chicken at the end to keep the shreds intact.

Variations

• Spicier: Add 1–2 chopped chipotles in adobo or a pinch of cayenne with the spices.
• Slow Cooker: Add everything except the slurry, cheese, and cilantro. Cook on Low 4–6 hours. Stir in the masa slurry in the last 30 minutes. Add chicken for the final 15 minutes to warm through; garnish to serve.
• Instant Pot: Use Sauté to cook onion, garlic, chiles, and spices. Add tomatoes, broth, beans, and corn. Pressure cook on High for 8 minutes; quick release. Stir in slurry and Sauté 2–3 minutes to thicken. Add chicken and heat 2 minutes; garnish.

Storage & Make-Ahead

Cool completely, then refrigerate in an airtight container for up to 4 days. Freeze (without cheese) for up to 3 months; thaw overnight in the refrigerator. Reheat gently on the stovetop over medium-low until steaming hot, 165°F in the center, adding a splash of broth if needed. Add cheese and cilantro just before serving.

Nutrition (per serving)

Approx. 350 calories; 30 g protein; 27 g carbohydrates; 12 g fat; 5 g fiber; sodium will vary by broth and canned goods (aim for low-sodium options).