Picture a bowl of steaming Chicken Enchilada Soup, its rich aroma filling your kitchen with hints of cumin and chili.
This comforting dish is incredibly easy to whip up, making it a go-to for cozy nights.
As the masa harina and enchilada sauce meld with tender chicken and melted cheese, you’ll witness a delightful transformation into a creamy, savory masterpiece.
Let’s bring this heartwarming soup to life!
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 measuring cup
- 1 measuring spoon set
- 1 knife
- 1 cutting board
Ingredients
- 2 tablespoons vegetable oil
- 1 pound chicken breast, boneless and skinless
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 cup masa harina
- 3 cups chicken broth
- 2 cups water
- 1 cup enchilada sauce
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
Cook & Prep Time
To efficiently manage your time while preparing and cooking Chilis Chicken Enchilada Soup, you can follow this timeline:
- Reading and Setup (10 minutes)
- Read through the entire recipe to understand the steps and gather all necessary ingredients and equipment.
- Set up your workspace with the cutting board, knife, measuring cups, and spoons.
- Prep Work (15 minutes)
- Dice the onion and mince the garlic.
- Chop the cilantro.
- Season the chicken breast with salt and black pepper.
- Cooking (30 minutes)
- Start Cooking (0 minutes): Begin by heating vegetable oil in a large pot over medium heat.
- Cook Chicken (0-14 minutes): Add the seasoned chicken breast to the pot, cooking for 5-7 minutes on each side until fully cooked. Remove and set aside.
- Sauté Onions and Garlic (14-18 minutes): Add the diced onion and minced garlic to the pot, sautéing until the onion is translucent.
- Cook Masa Harina (18-20 minutes): Stir in masa harina and cook for 2 minutes.
- Add Liquids and Spices (20-22 minutes): Gradually add chicken broth and water, stirring constantly to avoid lumps. Mix in enchilada sauce, chili powder, and ground cumin, bringing the mixture to a boil.
- Simmer Soup (22-42 minutes): Reduce heat to a simmer. Shred the cooked chicken and return it to the pot. Let the soup simmer for 20 minutes, stirring occasionally.
- Add Cheese and Finish (42-45 minutes): Add shredded cheddar and Monterey Jack cheese, stirring until melted.
- Resting and Garnishing (5 minutes)
- Remove the soup from heat and let it rest for 5 minutes.
- Garnish with chopped cilantro and prepare lime wedges.
- Serve (5 minutes)
- Serve the soup with lime wedges, and optionally with warm tortillas or tortilla chips, and sour cream.
Recipe Instructions
Heat the vegetable oil in a large pot over medium heat.
Season the chicken breast with salt and black pepper, then add to the pot.
Cook the chicken for 5-7 minutes on each side until fully cooked, then remove and set aside.
In the same pot, add diced onion and minced garlic, sautéing until the onion is translucent.
Stir in masa harina and cook for 2 minutes.
Gradually add chicken broth and water, stirring constantly to avoid lumps.
Mix in enchilada sauce, chili powder, and ground cumin, bringing the mixture to a boil.
Reduce heat to a simmer and shred the cooked chicken, returning it to the pot.
Let the soup simmer for 20 minutes, stirring occasionally.
Add shredded cheddar and Monterey Jack cheese, stirring until melted.
Remove the soup from heat and let it rest for 5 minutes.
Garnish with chopped cilantro and serve with lime wedges.
Serving Tips
- Warm Tortillas or Tortilla Chips: Serve alongside the soup for a crunchy contrast or to scoop up the flavorful broth.
- Sour Cream: Add a dollop on top for extra creaminess and a cool complement to the spicy flavors.
- Avocado Slices: Fresh avocado adds a creamy texture and rich flavor that pairs well with the soup’s spices.
- Pico de Gallo: A fresh, tangy topping that enhances the Mexican flavors with its combination of tomatoes, onions, and cilantro.
- Crumbled Queso Fresco: Sprinkle on top for a mild, crumbly cheese addition that complements the soup’s richness.
Storage
To store Chilis Chicken Enchilada Soup, transfer it to an airtight container and refrigerate for up to 3 days.
For longer storage, freeze soup for up to 3 months.
Freezing
To freeze Chilis Chicken Enchilada Soup, allow it to cool completely.
Then transfer it to airtight containers, leaving space for expansion.
Label with the date.
Freeze for up to three months.
Reheating
To reheat Chilis Chicken Enchilada Soup, use a stovetop over medium heat or a microwave.
Stir occasionally until warmed through.
Ensure the soup reaches an internal temperature of 165°F for safety.
Final Thoughts
This Chilis Chicken Enchilada Soup is a delightful and comforting dish that’s perfect for any occasion.
It’s packed with flavor from the blend of spices and enchilada sauce.
The addition of cheeses gives it a creamy texture that pairs beautifully with the tender, shredded chicken.
For an added touch, serve it with warm tortillas or crispy tortilla chips.
Consider topping the soup with a dollop of sour cream for extra creaminess.
Adjust the spice level to your liking by adding more chili powder or incorporating diced jalapeños.
This recipe isn’t only delicious but also versatile, allowing you to customize it to suit your taste preferences.
Enjoy this hearty soup with family and friends for a satisfying meal.
Frequently Asked Questions
Can I Use a Different Type of Cheese?
Absolutely, you can substitute cheeses. Opt for queso fresco for a milder taste, or pepper jack if you want extra heat. Make certain the cheese melts smoothly by shredding it finely. Adjust amounts to maintain the soup’s creamy consistency.
Is It Possible to Use Pre-Cooked Chicken?
Yes, you can use pre-cooked chicken. Shred it and add during the simmering stage, allowing it to absorb flavors. Make certain it’s evenly distributed by stirring thoroughly. Adjust the cooking time to maintain the soup’s texture.
How Can I Make This Soup Vegetarian?
Substitute chicken with 1 pound of diced tofu or 2 cups of canned black beans. Use vegetable broth instead of chicken broth. Omit cheese for a vegan version, or replace with vegan cheese. Adjust seasonings as desired.
What Is Masa Harina and Where Can I Find It?
Masa harina is a finely ground corn flour used in Mexican cuisine. You can find it in the international aisle of most grocery stores or at Latin markets. It adds a distinct flavor and thickens your soup.
Can I Substitute the Enchilada Sauce With Something Else?
You can substitute enchilada sauce with a mix of tomato sauce, chili powder, and cumin. Use 1 cup tomato sauce, 1 tablespoon chili powder, and 1 teaspoon cumin for a balanced flavor. Adjust to taste for desired spiciness.
Chilis Chicken Enchilada Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 measuring cup
- 1 measuring spoon set
- 1 Knife
- 1 Cutting board
Ingredients
- 2 tablespoon vegetable oil
- 1 pound chicken breast, boneless and skinless
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup onion diced
- 2 clove garlic minced
- 1 cup masa harina
- 3 cup chicken broth
- 2 cup water
- 1 cup enchilada sauce
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup cilantro chopped
- 1 lime cut into wedges
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Season the chicken breast with salt and black pepper, then add to the pot.
- Cook the chicken for 5-7 minutes on each side until fully cooked, then remove and set aside.
- In the same pot, add diced onion and minced garlic, sautéing until the onion is translucent.
- Stir in masa harina and cook for 2 minutes.
- Gradually add chicken broth and water, stirring constantly to avoid lumps.
- Mix in enchilada sauce, chili powder, and ground cumin, bringing the mixture to a boil.
- Reduce heat to a simmer and shred the cooked chicken, returning it to the pot.
- Let the soup simmer for 20 minutes, stirring occasionally.
- Add shredded cheddar and Monterey Jack cheese, stirring until melted.
- Remove the soup from heat and let it rest for 5 minutes.
- Garnish with chopped cilantro and serve with lime wedges.
Notes
