Cheesy Chicken Enchilada Soup

Name: Cheesy Chicken Enchilada Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: ['6', '6 servings']
Cuisine: mexican
Ingredients: 1 tablespoon olive oil, or more to taste; 1 medium white onion, diced; 1 tablespoon minced garlic; 0.5 cup masa harina; 3 cups chicken stock; 3 cups shredded cooked chicken; 1 (15 ounce) can black beans, rinsed and drained; 1 (15 ounce) can fire-roasted diced tomatoes, undrained; 1 (10 ounce) can enchilada sauce; 1 (4 ounce) can chopped green chile peppers; 1 chipotle pepper in adobo sauce, minced; 1 teaspoon ground cumin, or more to taste; 1 teaspoon garlic powder, or more to taste; 1 cup shredded Mexican cheese blend; 0.5 teaspoon salt, or more to taste

⏱ 55 mins 🍽 ['6', '6 servings'] 🌶 mexican 🏷 Main course

This recipe transforms classic enchilada ingredients into a warming, stew-like soup. It features shredded chicken, black beans and fire-roasted tomatoes in a rich, cheesy broth flavoured with enchilada sauce, green chiles and smoky chipotle. Ready in under an hour, it's a filling and flavourful lunch option that serves six people.

Ingredients

1 tablespoon olive oil, or more to taste
1 medium white onion, diced
1 tablespoon minced garlic
0.5 cup masa harina
3 cups chicken stock
3 cups shredded cooked chicken
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can fire-roasted diced tomatoes, undrained
1 (10 ounce) can enchilada sauce
1 (4 ounce) can chopped green chile peppers
1 chipotle pepper in adobo sauce, minced
1 teaspoon ground cumin, or more to taste
1 teaspoon garlic powder, or more to taste
1 cup shredded Mexican cheese blend
0.5 teaspoon salt, or more to taste

Method

Warm the olive oil in a large soup pot. Cook the diced onion until it softens and starts to colour, which should take around 8 minutes. Mix in the minced garlic and cook for 1 minute until its aroma is released.
Incorporate the masa harina and cook for 1 minute. Pour in the chicken stock, stirring to combine. Add the shredded chicken, drained black beans, the can of diced tomatoes with its juice, enchilada sauce, chopped green chile peppers, minced chipotle pepper, 1 teaspoon of cumin and 1 teaspoon of garlic powder. Stir everything together, bring it to a simmer, then lower the heat and let it cook for about 15 minutes until thoroughly heated.
Stir in the shredded Mexican cheese blend gradually, adding a handful at a time and allowing it to melt fully before adding more. Once all the cheese is incorporated, taste the soup and adjust the salt and other seasonings as required.

Nutrition (per serving)

Calories391 kcal

Fat17 g

Sugars2 g

Protein31 g

Sodium1661 mg

Recipe details

CategoryMain course

Cuisinemexican

AuthorRebekah Rose Hills