Chicken Enchilada Soup
User Reviews
4.8
Chicken Enchilada Soup
Description
Chicken Enchilada Soup combines shredded chicken with a mixture of authentic or store-bought red enchilada sauce, black beans, fire-roasted tomatoes, and green chiles. The broth is thickened by cooking masa harina into the soup, lending body and subtle corn flavor. The soup is finished by stirring in cubed cream cheese, which melts into a creamy consistency without overpowering the dish.
The sautéing of onions, jalapeño, and garlic at the start releases aromatic flavors, supporting the depth of the enchilada sauce. The various textures come together as tender chicken and beans mingle in a richly sauced soup with softened vegetables. Toppings of shredded Monterey Jack cheese, avocado slices, and cilantro add creaminess, brightness, and freshness.
This soup can be served on its own for a filling meal or accompanied by simple sides like tortilla chips or cornbread. Using pre-cooked or rotisserie chicken speeds preparation without sacrificing flavor. Making your own enchilada sauce is recommended for a more pronounced taste.
The soup reheats well and can be stored covered in the fridge. Adjust salt to taste depending on the enchilada sauce used. Stir the soup well when reheating to redistribute cream cheese.
Ingredients
- 3 tablespoons olive oil
- 1 white onion diced, medium
- 1 jalapeno pepper diced
- 2 cloves garlic minced
- ½ cup masa harina
- 2 ¼ cups Red Enchilada Sauce (authentic red enchilada sauce, easy 10-minute enchilada sauce, or 2 10-ounce cans of your favorite store-bought sauce)
- 3 cups chicken broth
- 3 cups chicken about 1 ½ pounds, cooked shredded
- 1 (15.5-ounce) can black beans drained and rinsed
- 1 (14-ounce) can diced tomatoes fire-roasted
- 2 (4-ounce) cans diced green chiles
- 1 teaspoon kosher salt plus more to taste
- 4 ounces cream cheese diced into small cubes
- cilantro shredded Monterey Jack cheese, tortilla strips, avocado slices; for garnish
- Monterey jack cheese
- tortilla strips
- avocado
Instructions
- Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the onion and jalapeño. Cook for 3 minutes until the onions begin to soften. Add the garlic and cook for 30 seconds until fragrant.
- Add the masa harina and cook for 1 minute, stirring constantly.
- Add the enchilada sauce, chicken broth, shredded chicken, black beans, diced tomatoes, diced green chiles, and salt. Stir together and cook for 10 minutes, uncovered, until the soup begins to simmer. Stir the soup occasionally to ensure the masa harina gets fully distributed throughout the soup.
- Remove the pot from the heat and stir in the cream cheese until it is completely melted.
- Serve in bowls garnished with shredded Monterey jack cheese, avocado slices, and cilantro.
Notes
- Using rotisserie or leftover cooked chicken can save time while maintaining flavor.
- Homemade enchilada sauce is recommended for a richer taste; easy and authentic recipes are available.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 386kcal | 19% |
| Carbohydrates | 32g | 11% |
| Protein | 41g | 82% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0g | 0% |
| Cholesterol | 75mg | 25% |
| Sodium | 1000mg | 42% |
| Potassium | 431mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 1800IU | 36% |
| Vitamin C | 22mg | 24% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
