Irresistible Chicken Enchilada Soup
A cozy and flavorful Chicken Enchilada Soup that combines bold spices and tender chicken, perfect for chilly evenings.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: None
Ingredients
- Boneless, skinless chicken breasts
- Kosher salt
- Black pepper
- Vegetable oil
- Garlic, minced
- Chili powder
- Cumin
- Onion powder
- Unsalted chicken stock
- Masa harina (corn flour)
- Red enchilada sauce
- Monterey Jack cheese, shredded
- Sharp cheddar cheese, shredded
- Optional: Tortilla strips, cilantro, or sour cream for garnish
Instructions
- Rub chicken breasts with salt and pepper on both sides.
- In a large pot, heat oil over medium-high heat until shimmering, then sear the chicken until golden on both sides (about 5 minutes each). Set aside.
- Sauté garlic with spices in the same pot over medium heat until fragrant, about 30 seconds.
- Pour in chicken stock, scraping the bottom for all those tasty bits. Return seared chicken to the pot and simmer for 30 minutes.
- Remove chicken, shred it, and return it to the pot.
- Mix masa harina with reserved stock to form a smooth slurry, then whisk it into the soup.
- Add enchilada sauce and let it simmer for an additional 30 minutes, stirring occasionally.
- Turn off the heat, stir in half of the shredded cheeses, and serve hot, garnished with optional toppings.
Notes
If you want an even deeper flavor, consider adding a splash of lime juice before serving. Leftovers can be stored in an airtight container for 3-4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Find it online: https://us.recipesfood.org/chicken-enchilada-soup-2/
