Enchilada Soup

Dinner | Recipes 15 15 Comments

I adapted this recipe from a restaurant recipe a number of years ago.  This is a hearty soup that is even pleasing to those people who claim soup isn’t dinner.  Not to mention it will feed a big ol’ crowd.

This is on my meal plan to make tonight.

½ cup oil
2 cups Yellow Onion, diced
2 tsp Ground Cumin
2 tsp Chili Powder
2 tsp Granulated Garlic
½ tsp Cayenne Pepper
2 cups Masa Harina
4 qts Chicken Broth
2 cups Crushed Tomatoes
½ lb Monterey Jack Cheese, cut in small cubes
2-3 lbs Chicken, cooked and shredded

Heat a large pot over medium-high heat, add oil, onion and spices. Saute until onions are soft and translucent, about 5 minutes.

In a bowl, combine masa harina with 1 quart of broth. Stir until lumps dissolve.

Add the masa to the broth. Cook for 2-3 minutes, whisking constantly. Cooking the masa this way will ensure the soup doesn’t have a raw flour taste.

Add remaining broth and tomatoes; let mixture come to a boil, stirring occasionally. Add jack cheese to soup.

Continue to cook, stirring occasionally until cheese melts. Add chicken and heat through.

Garnish bowls of soup with, crumbled tortilla chips, additional cheese, and avocado slices.

This is a big recipe that makes 1 ½ gallons, or 16-20 servings, but it can be easily halved. This soup freezes exceptionally well.

Note:  My family of four ate this for dinner last night.  This morning after the soup had completely cooled in the refrigerator over night, I was able to put two additional dinners and enough for one lunch, for the girls and I, in the freezer!  Not bad for one pot of soup.  Also of note, this recipe was really cheap to make.  I used the leftover chicken from the roast chicken I made the night before.  It was a $13 organic chicken but split across four dinners, it only cost $3.25 per meal.  The broth was also homemade from the roast chicken so that didn’t cost me anything!


(Linked to Try A New Recipe Tuesday)

  1. This looks really good! Thanks so much for linking up with my “Try a New Recipe Tuesday.” I look forward to seeing what you will share this week. 🙂

  2. I just wanted to let you know that I posted a collection of my favorite soups on our blog today and I linked this recipe! http://www.cheekybumsblog.com/2012/10/20-autumn-soup-recipes/
    Thanks for all the work you do on your blog – absolutely love it! And I saw that we made your blogroll – wahoo! thanks so much! Keep up the amazing work – it’s such a blessing and so encouraging!! Blessings! – kelsi

    • Thanks for linking to our recipe! Glad you like it! And thanks for the encouragement this VERY MONDAY morning! LOL! God bless you!

  3. Make sure to let us know how it turns out!!

    • My husband called on his way home from work and I sent him on a mission to find the Masa Harina.

      The soup was…AWESOME! This is definitely a keeper. I’m so glad I found your site today. You saved supper LOL!

      Thank you so much,


  4. Can we use plain cornmeal in place of the Masa Harina or will it turn out very, very strange? I want to make this for tonight’s supper ’cause it looks and sounds delicious!


    • Hi Roxanne!

      I wouldn’t use cornmeal in place of the Masa (although I wish you could!) Masa is much finer and the corn is cooked in lime juice before it is dried and ground, so the flavors are very different.

      Just a note: Masa is also what is used when making corn tortillas, while cornmeal would be used for cornbread.


      • Shoot! Thank you for clarifying that.

        IDK, it looks too awesome not to have tonight, so I think I’m going to run up to the grocery store and hope they carry the Masa!



  5. ladydorothy - February 13, 2012

    Sounds good. I was keeping my eyes out for another recipe using Masa, as I didn’t want to buy a big ol’ bag for just one small use. Thanks! (Oh, and I pinned it!)

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