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Chicken Enchilada Soup

A cozy and flavorful chicken enchilada soup, loaded with spices, tender chicken, and melted cheese, perfect for chilly evenings and family gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 375
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces Boneless skinless chicken breasts Use high-quality, organic chicken whenever possible for the best flavor.
  • 1 teaspoon Kosher salt Essential for seasoning at each layer of cooking.
  • 1 teaspoon Black pepper Freshly cracked is best; it adds an aromatic flavor.
  • 2 tablespoons Vegetable oil Go for a light oil like canola or avocado for searing.
  • 2 cloves Garlic, minced Fresh is preferred, but pre-minced can save time.
  • 2 tablespoons Chili powder A blend adds depth; try to find one without added sugars.
  • 1 teaspoon Cumin Look for whole seeds and grind them for an extra punch of flavor!
  • 1 teaspoon Onion powder A great way to keep the soup smooth without any chunks.
  • 4 cups Unsalted chicken stock Homemade is fantastic, but store-bought works too; keep an eye on sodium levels.
  • 1/4 cup Masa harina (corn flour) A key ingredient for thickening; don’t substitute with regular flour.
  • 2 cups Red enchilada sauce Choose a quality brand, or feel free to make your own for a fresh taste.
  • 1 cup Monterey Jack cheese, shredded Creamy and melty; it pairs well with the soup.
  • 1 cup Sharp cheddar cheese, shredded Adds a fantastic tanginess.
  • to taste servings Optional toppings: tortilla strips, cilantro, sour cream

Method
 

Preparation
  1. Rub each chicken breast with kosher salt and black pepper on both sides to enhance flavor.
  2. In a large pot over medium-high heat, heat about 2 tablespoons of vegetable oil. Once shimmering, sear the chicken breasts for about 5-6 minutes per side until golden brown. Remove the chicken and set aside.
  3. In the same pot, add more oil if needed and sauté minced garlic for 1-2 minutes, until fragrant. Mix in the chili powder, cumin, and onion powder, cooking for an additional minute until the spices bloom.
Cooking
  1. Pour in the unsalted chicken stock, scraping the bottom of the pot to lift all that flavor. Return the seared chicken to the pot and let it simmer for 30 minutes over low heat.
  2. After 30 minutes, remove the chicken breasts. Shred them using two forks and set aside.
  3. In a small bowl, mix the reserved stock with masa harina until smooth. Slowly whisk this mixture back into the soup. Add the red enchilada sauce to the pot and let it simmer for another 30 minutes, stirring occasionally.
  4. When ready, turn off the heat and stir in half of the Monterey Jack and sharp cheddar cheeses until melted and creamy.
  5. Ladle the soup into bowls and top with your choice of tortilla strips, fresh cilantro, and sour cream.

Notes

Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. You can prepare the base ahead of time (steps 1-6) and store it in the fridge. Just add the cheeses before serving. For an extra creamy texture, consider blending a portion of the soup in a blender before adding the cheeses.