Chicken Enchilada Soup
A creamy, hearty soup with all the flavors of chicken enchiladas. Shredded chicken, corn, and beans simmered in a rich, cheesy, and mildly spicy broth. Perfect for a cozy weeknight dinner, ready in under 45 minutes.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Sauté Aromatics
- b.Heat olive oil in a large pot or Dutch oven over medium-high heat.
- c.Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-6 minutes.
- d.Stir in the minced garlic, chili powder, and cumin. Cook for 1 minute more until fragrant, stirring constantly to prevent burning.
- 2
Step 2
- a.Build and Simmer the Soup Base
- b.Pour in the chicken broth and red enchilada sauce. Add the dried oregano, salt, and black pepper. Stir to combine.
- c.Bring the mixture to a gentle simmer, then reduce the heat to medium-low.
- d.Add the shredded chicken, rinsed black beans, and corn to the pot. Stir well.
- e.Let the soup simmer for at least 15 minutes, partially covered, to allow the flavors to meld together.
- 3
Step 3
- a.Thicken the Soup
- b.In a small bowl, whisk together the masa harina and cold water until a smooth, lump-free slurry is formed.
- c.While stirring the soup constantly, slowly pour the masa harina slurry into the pot.
- d.Continue to simmer, stirring occasionally, for another 5 minutes as the soup thickens.
- 4
Step 4
- a.Add Creamy Finish
- b.Reduce the heat to low.
- c.Slowly stir in the heavy cream until fully incorporated.
- d.Gradually add the shredded cheese, stirring gently until it is completely melted and the soup is creamy. Do not allow the soup to boil after adding the dairy, as it can cause curdling.
- 5
Step 5
- a.Serve and Garnish
- b.Taste the soup and adjust seasoning with more salt and pepper if needed.
- c.Ladle the hot soup into bowls.
- d.Garnish generously with tortilla strips, diced avocado, chopped cilantro, and a dollop of sour cream before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a store-bought rotisserie chicken for a quick and easy shortcut.
- 2Always make the masa harina slurry with cold water to prevent it from clumping when added to the hot soup.
- 3For a deeper flavor, toast the chili powder and cumin in the pot for 30 seconds after cooking the garlic, before adding the liquids.
- 4The soup will continue to thicken as it cools. When reheating leftovers, you may need to add a splash of chicken broth to reach your desired consistency.
- 5Shred your own cheese from a block. Pre-shredded cheeses often contain anti-caking agents that can make the soup grainy.
- 6This soup is great for meal prep. Store it in the refrigerator for up to 4 days, but add the garnishes just before serving.
Adapt it for your goals.
Vegetarian
For a vegetarian version, use vegetable broth and replace the chicken with an extra can of pinto beans or a plant-based chicken substitute.
SpicierSpicier
To increase the heat, add a minced jalapeño or serrano pepper along with the onion, or stir in a pinch of cayenne pepper with the other spices.
Lighter VersionLighter Version
To reduce the fat content, substitute the heavy cream with evaporated milk or half-and-half, and use a reduced-fat cheese.
Different BeansDifferent Beans
Feel free to swap the black beans for pinto beans or kidney beans, or use a combination of all three.
Why this is on our healthy list.
Excellent Source of Protein
The chicken and black beans provide a significant amount of high-quality protein, which is essential for muscle repair, immune function, and maintaining satiety.
Rich in Dietary Fiber
With black beans and corn as key ingredients, this soup is packed with dietary fiber, which aids in digestion, helps regulate blood sugar levels, and promotes a feeling of fullness.
Provides Essential Nutrients
This soup contains a variety of vitamins and minerals from its diverse ingredients, including iron from beans, B vitamins from chicken, and antioxidants from the onions, garlic, and spices.
Frequently asked questions
A 1.5 cup serving of this soup contains approximately 450-550 calories, depending on the specific ingredients and toppings used. The majority of calories come from the chicken, cheese, cream, and avocado.