Chicken Enchilada Soup
Chicken Enchilada Soup has chunks of chicken combined in a creamy, spicy enchilada soup base. Everything you love about chicken enchiladas - in soup form!
Servings: 8 servings
Ingredients
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon vegetable oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 quart chicken broth
- 1 cup masa harina harina de maiz or maseca
- 3 cups water or additional chicken broth divided
- 1 can enchilada sauce 10 oz.
- 1 teaspoon salt
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 2 cups Cheddar cheese
- Fresh chopped cilantro, lime wedges, and/or cooked tortilla strips - for garnish (optional)
Instructions
- In a large pot over medium heat, cook chicken in oil with 1/2 teaspoon chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper until well browned on all sides. Remove from the pan with a slotted spoon and set aside.
- Cook onion and garlic in the same pan until onions are translucent. Add the chicken broth.
- In a large bowl, whisk masa harina and 2 cups of water or broth until well blended. Pour into the pot with the remaining 1 cup of water or broth, enchilada sauce, salt, chili powder, and cumin. Bring to a boil.
- Add the chicken and cheese to the pot. Reduce heat and simmer 25-30 minutes or until soup is slightly thickened. Stir occasionally.
- Serve hot!
Notes
- Allow soup to cool and then place in freezer-safe containers. To reheat, that soup completely and reheat on the stovetop or the microwave until warmed through.
Nutrition
Calories: 260kcal | Carbohydrates: 13g | Protein: 21g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 67mg | Sodium: 1134mg | Potassium: 317mg | Fiber: 1g | Sugar: 1g | Vitamin A: 447IU | Vitamin C: 2mg | Calcium: 233mg | Iron: 2mg
