Description
This Chicken enchilada Soup recipe is filled with tender chicken, green chiles, black beans and sweet corn in a boldly flavored cheesy and creamy broth. Made with simple ingredients and packed with traditional Tex-Mex flavors, this easy enchilada soup recipe comes together in 30 minutes.
Ingredients
Scale
For the Crust:
- 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-ounces can green chiles
- 1 15-ounces 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 (I use mild)
- 1 pound boneless and skinless chicken breasts or thighs
- 1 15-ounces 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 more for serving)
- Shredded cheese (tortilla chips, chopped onions, sour cream, chopped cilantro, lime wedges, sliced or chopped avocado.)
Instructions
1. Prepare the Crust:
- In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the onions and sauté, stirring occasionally for about 4 minutes, or until the onions become translucent. Add the garlic and sauté, stirring frequently, for about 30 seconds or until aromatic.
- Just like when making a regular roux, sprinkle the masa harina over the softened onions and garlic and cook for about 1 minute, stirring constantly. Gradually and slowly, add about 1 cup of broth while stirring constantly.
- Next, stir in the green chiles, fire roasted tomatoes, ground cumin, chili powder, paprika, salt, enchilada sauce and the remaining chicken broth.
- Add the chicken, black beans and corn and stir to combine. Bring to a gentle boil and then lower the heat. Simmer, uncovered, stirring occasionally for 10 to 12 minutes or until the chicken is fully cooked.
- Remove the cooked chicken from the pot and onto a plate. Shred the chicken with two forks and then return it to the pot. Mix to combine.
- Add the softened cream cheese and stir until melted. Remove the pot from the heat and stir in the shredded cheese. Miix until the cheese has melted.
- Season to taste and serve immediately with your favorite toppings.