Cheesy Chicken Enchilada Soup
User Reviews
5
Cheesy Chicken Enchilada Soup
Description
This soup begins by sautéing onions and garlic to build a savory base. Chicken breasts cook gently in chicken broth with salt and pepper until tender. After shredding the chicken, canned diced tomatoes with green chilies, tomato sauce, chili powders, cumin, and coriander are added, creating a layered, mildly spicy sauce.
Masa harina mixed with chicken broth thickens the soup, giving it a smooth but hearty consistency. Black beans and corn contribute texture and substance, while sharp cheddar cheese is stirred in off heat, melting into a creamy finish that balances the spice.
Optional toppings such as extra cheese, tortilla chips, diced tomatoes, avocado, cilantro, and sour cream allow customization. The finished soup is suitable for a filling lunch or dinner, combining familiar enchilada flavors in a spoonable format that holds well with the masa base.
The recipe accepts cooked or rotisserie chicken as a substitute, and ancho chili powder can be replaced with regular chili powder for less heat. Adjusting seasoning to preference supports a tailored spice level.
Ingredients
- 1 Tbsp olive oil
- 1 yellow onion 1 1/2 cups, medium; chopped
- 3 cloves garlic 1 tbsp, minced
- 3 (14.5 oz) cans chicken broth low-sodium, divided
- 1 lb chicken breast pounded to an even thickness, boneless, skinless
- salt freshly ground
- black pepper freshly ground
- 1 (14.5 oz) can diced tomatoes with green chilies
- 1 (8 oz) can tomato sauce
- 2 1/2 tsp chili powder
- 2 1/2 tsp ancho chili powder
- 1 1/2 tsp cumin ground
- 3/4 tsp ground coriander
- 1 cup masa harina
- 1 1/4 cups corn frozen
- 1 (14.5 oz) can black beans drained and rinsed well
- 1 3/4 cup (7 oz) cheddar cheese shredded sharp
Optional Topping Ideas
- cheddar cheese tortilla strips or crushed tortilla chips, diced Roma tomatoes, diced avocado, chopped cilantro, sour cream, or Monterey Jack cheese, shredded
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and saute 2 minutes then add garlic and saute 1 minute longer.
- Pour in 2 cans of the chicken broth, add chicken and season with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover and simmer until chicken has cooked through (165 in center of each piece), about 10 - 15 minutes.
- Remove chicken to a cutting board and rest 5 minutes then shred or chop.
- While chicken is resting, pour canned tomatoes, tomato sauce, chili powder, ancho chili powder, cumin and coriander into soup.
- In a medium mixing bowl whisk together remaining 1 can chicken broth with masa harina until well blended and no lumps remain. Pour into soup and stir.
- Reduce heat to medium-low, cover and cook stirring occasionally until soup has thickened, about 5 minutes. Stir in black beans and corn and heat through.
- Off heat stir in cheddar cheese, mixing until melted. Stir in up to 1 cup water to thin slightly if desired. Serve warm with desired toppings.
Notes
- Cooked rotisserie or leftover chicken can substitute the fresh chicken; add it after all other components are combined to avoid overcooking.
- If ancho chili powder is unavailable, use an additional 2 1/2 teaspoons of regular chili powder, noting that this may increase the dish’s spiciness.
User Reviews
Overall Rating
5
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