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Cheesy Chicken Enchilada Soup

A must try soup recipe! This soup is filled with hearty chicken, tender black beans, flavorful spices, sweet corn and tomatoes, and a cheesy delicious broth.

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 6
Course: Soup
Cuisine: Tex-Mex

Ingredients

  • 1 Tbsp olive oil
  • 1 medium yellow onion chopped (1 1/2 cups)
  • 3 cloves garlic minced (1 tbsp)
  • 3 (14.5 oz) cans low-sodium chicken broth, divided
  • 1 lb boneless skinless chicken breasts*, pounded to an even thickness
  • Salt and freshly ground black pepper
  • 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 ground cumin
  • 3/4 tsp ground coriander
  • 1 cup masa harina
  • 1 1/4 cups frozen corn
  • 1 (14.5 oz) can black beans, drained and rinsed well
  • 1 3/4 cup (7 oz) shredded sharp cheddar cheese
Optional Topping Ideas
  • Shredded cheddar or Monterey Jack cheese , tortilla strips or crushed tortilla chips, diced Roma tomatoes, diced avocado, chopped cilantro, sour cream

Instructions

    Cup of Yum
  1. Heat olive oil in a large pot over medium heat. Add onion and saute 2 minutes then add garlic and saute 1 minute longer.
  2. 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.
  3. Remove chicken to a cutting board and rest 5 minutes then shred or chop.
  4. While chicken is resting, pour canned tomatoes, tomato sauce, chili powder, ancho chili powder, cumin and coriander into soup.
  5. 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.
  6. 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.
  7. 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

  • *2 1/2 cups cooked rotisserie chicken or leftover cooked chicken works great here too, just wait until the end to add it.
  • **2 1/2 tsp more regular chili powder can be substituted for ancho chili powder. Note that it can be a little spicy.