Chicken Enchilada Soup: 6 Comforting Ways to Enjoy It

Chicken Enchilada Soup is creamy and cheesy with the great taste of chicken enchiladas, but it quickly and easily comes together on the stove.

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Arrange chicken pieces in the bottom of a large soup pot. Add garlic, chili powder, cumin, garlic powder, onion powder, dried oregano, smoked paprika, chipotle chile pepper powder, salt, and pepper. Carefully pour the chicken broth and tomato sauce over the top. Bring to a boil and then reduce to a simmer. Cook, covered, for 10 to 15 minutes or until the chicken is cooked through.
Reduce the heat to low, remove the chicken from the pot, and ladle 2 cups of the broth into a large, heat-safe measuring cup, setting it aside to cool. Add the corn, black beans, and green chiles to the pot. In the meantime, shred or cut the chicken into chunks, discarding any fat, and return it to the pot.
Slowly whisk the masa into the slightly cooled cup of broth until smooth. Gradually stir the masa mixture into the pot and bring to a gentle simmer.
Stir your desired amount of shredded cheese into the pot along with the chopped cilantro. Adjust the seasonings with salt and pepper, to taste. Serve hot, sprinkled with cheese and crushed tortilla chips, and any additional garnishes as desired. Leftovers should be stored in the refrigerator for up to 3 days and can be reheated in the microwave or on the stove.