Why Make This Recipe
Creamy Chicken Enchilada Soup is a comforting and hearty dish that combines the rich flavors of traditional enchiladas in a warm, satisfying soup. It’s easy to make and perfect for weeknight dinners or gatherings. This recipe is packed with protein from the chicken and beans while offering a delightful creaminess from the cheese and masa harina. Not only is it delicious, but it’s also a great way to use leftover chicken, making it a smart and economical choice for dinner.
How to Make Creamy Chicken Enchilada Soup
Ingredients:
- 2 cups shredded chicken
- 1 cup masa harina
- 4 cups chicken broth
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can diced tomatoes (with green chilies)
- 1 can black beans (drained and rinsed)
- 1 onion (diced)
- 2 cloves garlic (minced)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional toppings: sour cream, avocado, cilantro
Directions:
- In a pot, heat the olive oil over medium heat. Sauté the onion and garlic until they are translucent.
- Add the shredded chicken, diced tomatoes, black beans, cumin, chili powder, salt, and pepper. Stir well to combine.
- Gradually whisk in the chicken broth and bring the mixture to a simmer.
- Stir in the masa harina until the soup begins to thicken.
- Add the shredded cheese, stirring until it melts and blends into the soup.
- Serve hot, topped with optional toppings like sour cream, avocado, or cilantro.
How to Serve Creamy Chicken Enchilada Soup
Serve Creamy Chicken Enchilada Soup in bowls, making sure to add a generous amount of cheese and your choice of toppings. This soup pairs wonderfully with tortilla chips or crusty bread for dipping. It’s a great meal for family gatherings or a cozy night in, and guests will love the rich flavors and creamy texture.
How to Store Creamy Chicken Enchilada Soup
To store leftovers, allow the soup to cool completely, then transfer it to an airtight container. Store the soup in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it for up to 3 months. Just remember to thaw it overnight in the refrigerator before reheating.
Tips to Make Creamy Chicken Enchilada Soup
- For added flavor, use homemade chicken broth if you have it on hand.
- Customize the soup by adding other vegetables, like corn or bell peppers.
- If you like it spicier, add some chopped jalapeños or a dash of hot sauce.
- Use rotisserie chicken to save time on cooking and shredding the chicken.
Variation
You can make a vegetarian or meatless version of this soup by omitting the chicken and adding more beans or lentils. You can also replace the chicken broth with vegetable broth for a completely meat-free dish.
FAQs
1. Can I use frozen chicken instead of shredded chicken?
Yes, you can use frozen chicken. Just make sure to cook it thoroughly before shredding. You can also cook the chicken directly in the soup for added flavor.
2. What can I use instead of masa harina?
If you don’t have masa harina, you can use cornmeal as a substitute, but it will change the texture slightly. Another option is to use flour, but keep in mind it may not give the same flavor.
3. How can I make this soup spicier?
You can add more chili powder, cumin, or diced jalapeños to increase the heat level. Additionally, topping it with spicy salsa can add a nice kick!
Creamy Chicken Enchilada Soup
Ingredients
Main Ingredients
- 2 cups shredded chicken Use leftover chicken or rotisserie chicken.
- 1 cup masa harina Can substitute with cornmeal.
- 4 cups chicken broth Homemade broth adds extra flavor.
- 1 cup shredded cheese (cheddar or Mexican blend) For a creamier texture.
- 1 can diced tomatoes (with green chilies)
- 1 can black beans (drained and rinsed) Adds protein and fiber.
- 1 onion (diced)
- 2 cloves garlic (minced)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil For sautéing.
Optional Toppings
- sour cream For added creaminess.
- avocado For freshness.
- cilantro For garnish.
Instructions
Preparation
- In a pot, heat the olive oil over medium heat. Sauté the onion and garlic until they are translucent.
- Add the shredded chicken, diced tomatoes, black beans, cumin, chili powder, salt, and pepper. Stir well to combine.
- Gradually whisk in the chicken broth and bring the mixture to a simmer.
- Stir in the masa harina until the soup begins to thicken.
- Add the shredded cheese, stirring until it melts and blends into the soup.
Serving
- Serve hot, topped with optional toppings like sour cream, avocado, or cilantro.