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Cheesy Chicken Enchilada Soup

Cheesy Chicken Enchilada Soup
  • Category


  • Cusine



1 Tbsp olive oil

1 medium yellow onion chopped

3 cloves garlic minced

3 cans low-sodium chicken broth, divided

1 lb boneless skinless chicken breasts*

Salt and freshly ground black pepper

1 can diced tomatoes with green chilies

1 can tomato sauce

2 1/2 tsp chili powder

2 1/2 tsp ancho chili powder**

1 1/2 tsp ground cumin

3/4 tsp ground coriander

1 cup masa harina

1 1/4 cups frozen corn

1 can black beans, drained and rinsed well

1 3/4 cup shredded sharp cheddar cheese

Shredded cheddar or monterey jack cheese


Heat olive oil in a large pot over medium heat. Add onion and saute 2 minutes then add garlic and saute 1 minute longer. Pour in 2 cans of the chicken broth, add chicken and season with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover and simmer until chicken has cooked through , about 10 - 15 minutes. Remove chicken to a cutting board and rest 5 minutes then shred or chop. While chicken is resting, pour canned tomatoes, tomato sauce, chili powder, ancho chili powder, cumin and coriander into soup. In a medium mixing bowl whisk together remaining 1 can chicken broth with masa harina until well blended and no lumps remain. Pour into soup and stir. Reduce heat to medium-low, cover and cook stirring occasionally until soup has thickened, about 5 minutes. Stir in black beans and corn and heat through. Off heat stir in cheddar cheese, mixing until melted. Stir in up to 1 cup water to thin slightly if desired. Serve warm with desired toppings.