Cheesy Chicken Enchilada Soup

This is a thick and hearty soup with all your favorite enchilada flavors! The masa harina adds a lovely texture and touch of corn flavor to the soup, which is actually somewhat stew-like in consistency. You can increase or decrease the seasonings to your taste preference, and make each bowl your own by topping with your favorite extras, such as tortilla chips, diced avocado, shredded cheese, sour cream, and salsa.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 391 Calories

Ingredients

• 3 cups chicken stock
• 1 tablespoon minced garlic
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (4 ounce) can chopped green chile peppers
• 1 (10 ounce) can enchilada sauce
• 1 teaspoon garlic powder, or more to taste
• 1 teaspoon ground cumin, or more to taste
• 1 cup shredded Mexican cheese blend
• 3 cups shredded cooked chicken
• 1 chipotle pepper in adobo sauce, minced
• 1 medium white onion, diced
• ½ teaspoon salt, or more to taste
• 1 tablespoon olive oil, or more to taste
• ½ cup masa harina
• 1 (15 ounce) can fire-roasted diced tomatoes, undrained

Recipe Instructions

Step 1

Heat oil in a soup pot over medium to medium-high heat. Add onion and saute until tender and beginning to get some color, about 8 minutes. Add garlic and saute until fragrant, about 1 minute.

Step 2

Stir in masa harina and cook for 1 minute. Add chicken stock and stir until well blended. Add chicken, black beans, diced tomatoes with juice, enchilada sauce, chile peppers, chipotle in adobo sauce, 1 teaspoon cumin, and 1 teaspoon garlic powder. Stir until well blended and bring to a simmer. Reduce heat and simmer until heated through, about 15 minutes.

Step 3

Add Mexican cheddar, one handful at a time. As it melts into the soup, add a little more until all has been added and is incorporated. Adjust salt and other seasonings as needed.