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Fast & Easy Chicken Enchilada Soup

Easy, incredibly tasty, worth your time on a Sunday this fall & winter - then freeze the leftovers!
Author Carrie


  • 2 Tbsp Coconut Oil
  • 1/2 Medium Onion minced
  • 2 cloves or 1 tsp Garlic minced
  • 1/2 C Maseca or Masa Harina - I think they're the same thing but I'm not sure
  • 3 C Chicken Broth
  • 2 C Cooked Chicken or Turkey Breast shredded
  • 1 10 oz can Red Enchilada Sauce
  • 1 14 oz can Black Beans or Kidney Beans drained & rinsed
  • 1 14 oz can Diced Tomatoes Fire Roasted
  • 1 4 oz can Chopped Green Chiles mild
  • 1 tsp Ground Cumin
  • 1/2 - 1 tsp Chili Powder to your taste
  • 1 Tbsp Chipotle in Adobo
  • 1 tsp Salt
  • 3/4 C Shredded Sharp Cheddar Cheese


  1. In a large dutch oven melt your Coconut Oil until hot, toss in the minced onion and saute until it turns brown, then add in garlic for a minute.
  2. When garlic is fragrant, stir in the Maseca and stir well - it will soak up the oil and look dry and crumbly
  3. Whisk in 1/2 the chicken stock - until it's a paste - then whisk in the rest and keep whisking to get the lumps out - it will work, I promise.
  4. Once the lumps are out, add in the beans, tomatoes, chiles, enchilada sauce, cumin, chipotle, salt, and chili powder. Continue to stir until all lumps are gone, then add in the chicken or turkey and stir well.
  5. Cook over medium heat until heated through - when it's bubbling well, turn down to low and stir in cheddar cheese - stir constantly so it doesn't burn.
  6. Serve immediately & enjoy.
  7. This soup freezes well and is great leftover - reheat in microwave or on the stove.