Scrumptious Sunday: 20 Minute Chicken Enchilada Soup

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chicken Enchilada soupHey guys! I’m Tiffany, wife, mom of 4, foodie, creator and host of the Feel Great in 8 Challenge and blogger at where I share healthy, yummy, family friendly recipes. I’m a huge Utah Sweet Savings fan, so I’m thrilled to be here sharing this recipe for 20 minute chicken enchilada soup.

I love a recipe that you can literally  throw together in less than half an hour! And, this one was a hit with my entire family. I hope you and your family love it too!

20 Minute Chincken Enchilada Soup

20 Minute Chicken Enchilada Soup

2 tablespoons olive oil
1 cup diced white onion
2 cloves garlic, minced
1/2 cup masa harina (corn flour)
3 cups chicken stock
2 cups cooked, shredded chicken (or 1 can chicken)
1 (10 ounce) can red enchilada sauce
1 (14 ounce) can black beans
1 (14 ounce) can diced tomatoes, undrained
1 (4 ounce) can chopped green chiles
1/2 teaspoon ground cumin
8 ounces sharp cheddar cheese
salt to taste
optional toppings: avocado, sour cream, grated cheese, chopped fresh cilantro, and/or pico de gallo


1. Heat the oil in a large soup pot over medium heat. Add the onion and saute for 5 minutes, or until cooked and translucent. Add the garlic and saute for an additional minute, until fragrant but not brown. Stir in the masa harina and cook for an additional minute.
2. Pour in half the chicken stock and stir until completely combined. Add the remainder of the chicken stock, enchilada sauce, black beans, tomatoes, green chiles, salt and cumin, and stir until combined.
3. Continue stirring occasionally until the mixture reaches a simmer. Reduce heat to medium-low and let it simmer for 3 minutes, stirring occasionally so that it doesn’t burn.
4. Stir in the cheese, one handful at a time, until completely combined. Taste and season with salt if needed. Enjoy!

Since this dinner is so quick and easy to throw together, you’ll definitely have time to make dessert! These No-Bake Coconut Lime Crack Bars would be perfect!   🙂

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