Description
A comforting Chicken Enchilada Soup that mixes tender chicken, creamy cheese, and a rich, slightly spicy broth, perfect for weeknight dinners or cozy lunches.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup masa harina
- 6 cups chicken broth, divided
- 1 (4-ounce) can green chiles
- 1 (15-ounce) can fire roasted tomatoes with their juices, or diced tomatoes
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1 cup red enchilada sauce (mild works well)
- 1 pound boneless, skinless chicken breasts or thighs
- 1 (15-ounce) can black beans, rinsed and drained
- 12 ounces frozen corn
- 4 ounces cream cheese, cut into small cubes and softened
- 2 cups cheddar cheese, shredded (plus extra for serving)
- Toppings: tortilla chips, chopped onions, sour cream, chopped cilantro, lime wedges, sliced or chopped avocado
Instructions
- Heat 2 tablespoons olive oil in a large stockpot or Dutch oven over medium-high heat.
- Add the finely chopped onion and sauté for about 4 minutes until translucent.
- Add minced garlic and cook for about 30 seconds until fragrant.
- Sprinkle 1/2 cup masa harina over the mixture and cook, stirring constantly, for about 1 minute.
- Slowly add about 1 cup of chicken broth while stirring to make a smooth base.
- Stir in green chiles, fire roasted tomatoes, spices, enchilada sauce, and remaining chicken broth.
- Add chicken, black beans, and frozen corn, then bring to a gentle boil and lower heat.
- Simmer uncovered for 10–12 minutes or until chicken is fully cooked.
- Remove chicken, shred it, and return to the pot. Mix well.
- Add softened cream cheese and stir until melted. Remove from heat and stir in shredded cheddar until melted.
- Serve hot with your favorite toppings.
Notes
Use low-sodium broth to control salt and adjust cheese for calories. Store leftovers in airtight containers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 80mg