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–+ servings
chili chicken enchilada soup

Chilis Chicken Enchilada Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine Mexican
Servings 6 servings

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

For a thicker soup, increase the amount of masa harina slightly. Adjust the spice level by adding more chili powder or including diced jalapeños if desired. Serve with warm tortillas or tortilla chips for an authentic touch, and consider topping with sour cream for added creaminess.
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