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Bowl of red chile soup with lime wedges, similar to a creamy chicken enchilada soup
Chef Emma

Chicken Enchilada Soup

A creamy one-pot chicken enchilada soup: chicken simmered in red enchilada sauce and broth with peppers, black beans, corn and green chile tomatoes, thickened with masa harina and finished with cream cheese and cheddar.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican-American, Tex-Mex
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 1 tbsp olive oil
  • 1 medium yellow onion diced (about 1 cup / 150 g)
  • 1 large red bell pepper diced (about 1 cup / 150 g)
  • 1 jalapeño seeded and minced, optional
  • 3 cloves garlic minced
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano Mexican oregano if you have it
  • 1 tsp Diamond Crystal kosher salt or 1/2 tsp table salt
  • 1/2 tsp black pepper
  • 1 1/2 lb boneless, skinless chicken breasts or thighs 680 g
  • 2 cups red enchilada sauce 480 ml, about one 19-oz can
  • 3 cups low-sodium chicken broth 720 ml
  • 1 can diced tomatoes with green chiles 10 oz / 283 g, undrained
  • 1 can black beans 15 oz / 425 g, drained and rinsed
  • 1 1/2 cups corn 210 g, frozen or one 15-oz can, drained
To thicken and finish
  • 1/4 cup masa harina 30 g; or 3 tbsp all-purpose flour
  • 1/2 cup cold water 120 ml
  • 4 oz cream cheese 113 g, softened and cubed
  • 1 cup shredded sharp cheddar 4 oz / 113 g, grated from a block
  • 1 tbsp lime juice
  • 1/4 cup fresh cilantro chopped
Toppings (optional)
  • tortilla strips or crushed tortilla chips
  • 1 avocado diced
  • sour cream
  • lime wedges and extra cilantro

Equipment

  • 5- to 6-quart Dutch oven or soup pot
  • Whisk and small bowl
  • Two forks
  • Instant-read thermometer

Method
 

  1. Heat the oil in a large pot over medium heat. Add the onion, bell pepper and jalapeño with a pinch of salt and cook 6 to 7 minutes, until soft.
  2. Stir in the garlic, chili powder, cumin and oregano and cook 30 to 60 seconds, until fragrant.
  3. Add the enchilada sauce, broth, diced tomatoes with their juice, the remaining salt, the pepper and the whole chicken pieces. Bring to a boil, then cover and simmer gently 15 to 20 minutes, until the thickest piece of chicken reaches 165°F (74°C).
  4. Lift out the chicken, shred it with two forks and return it to the pot with the black beans and corn. Simmer uncovered 5 minutes.
  5. Whisk the masa harina into the cold water until smooth, stir it into the soup and simmer 5 minutes, stirring often, until thickened.
  6. Turn the heat to low. Stir in the cream cheese until melted, then the cheddar a handful at a time. Do not let the soup boil.
  7. Stir in the lime juice and cilantro, taste for salt and serve with tortilla strips, avocado, sour cream, cilantro and lime.

Notes

Crockpot: add everything except the masa slurry, cheeses, lime and cilantro; cook on low 6 to 7 hours or high 3 to 4 hours until the chicken reaches 165°F (74°C). Shred, stir in the slurry and cook on high 15 to 20 minutes, then stir in the cheeses on warm. Instant Pot (6-quart): sauté the vegetables and spices, add broth and scrape the bottom, add chicken, beans, corn and tomatoes, pour the sauce on top without stirring; high pressure 10 minutes (breasts) or 12 minutes (thighs), 10-minute natural release. Shred, thicken on sauté 3 to 5 minutes, then add the cheeses off the heat. Refrigerate leftovers within 2 hours for 3 to 4 days and reheat to 165°F (74°C). Freeze the base without the dairy up to 3 months; add the cream cheese and cheddar after thawing and reheating. Calories are an estimate per serving (about 1 2/3 cups, without toppings) from USDA FoodData Central values.