Chicken Enchilada Soup Recipe

Chicken Enchilada Soup
Submitted By: Taz


1 lb Boneless/Skinless Chicken Breast
½ lb Sharp or Extra Sharp Cheddar Cheese - grated
1 Small White Onion - diced (about 1 cup)
2 cloves Fresh Garlic - minced
3 Cups Chicken Stock
1 ¼ Cups Red Enchilada Sauce - homemade preferred - can substitute favorite store brand
½ Cup Masa Harina (Mexican corn flour)
1 14oz Can Black Beans - rinsed and drained*
1 14oz Can Fire Roasted Diced Tomatoes - DO NOT DRAIN
1 4oz Can Chopped Green Chiles
3 Tbs Olive Oil - separated
1 tsp Kosher Salt - or to taste
½ tsp Ground Cumin
Kosher Salt and Fresh Ground Black Pepper to taste (for chicken breast)
Tortilla Chips or Strips
Sliced or Diced Avocado
Additional Grated Cheddar Cheese
Sour Cream
Fresh Coriander (Cilantro) - chopped

  1. Rinse chicken breast and pat dry - Season on all sides with salt and fresh ground black pepper to taste 
  2. Heat 1 Tbs of olive oil in a small-medium skillet with lid over medium heat until shimmering - Place chicken breast 'top side' down and allow to cook until golden brown (apx 5 minutes) - Flip the chicken breast and add ½ cup water to the skillet - Cover and allow the chicken to simmer until cooked through (apx 7-10 minutes - 160ºF internal temp) add water as necessary
  3. Remove chicken breast and set aside to cool until easily handled - Shred by hand and set aside (should yield a little over 2 cups of shredded chicken)
  4. Heat remaining 2 Tbs of olive oil over medium-high heat in a medium-large pot until shimmering - Add onion and sauté until translucent (apx 5 minutes) - Add garlic and continue to sauté for an additional minute - Stir in the masa harina and continue to sauté for an additional minute
  5. Add ½ of the chicken stock and stir until completely integrated - Add remaining chicken stock and stir until completely integrated - Add shredded chicken, enchilada sauce, black beans, tomatoes, green chiles, salt, and cumin - Thoroughly combine
  6. Bring to a simmer and allow to simmer (stirring occasionally) for 5 minutes
  7. Remove from heat and add shredded cheese a handful at a time until each handful is completely integrated
  8. Adjust seasoning - If soup is too thick, thin with a little water
  9. Serve hot with desired optional garnish(es)
*You can substitute the black beans entirely (or half and half) with canned corn (drained) if         desired

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