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Chicken Enchilada Soup

A comforting and flavorful soup that combines the richness of enchiladas with the warmth of home, 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: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1.5 pounds Boneless, skinless chicken breasts Fresh, high-quality chicken helps ensure moisture and tenderness. For a quicker option, rotisserie chicken can be used.
  • 3-4 cloves Garlic, minced Fresh garlic brightens the flavor.
  • 4 cups Unsalted chicken stock Choose a good-quality stock; homemade is ideal.
  • 1/4 cup Masa harina (corn flour) A secret ingredient that thickens the soup.
  • 1 can Red enchilada sauce (about 10 ounces) Look for a brand with minimal additives.
  • 1 cup Monterey jack cheese, shredded Adds creaminess.
  • 1 cup Sharp cheddar cheese, shredded Offers a kick of flavor and great meltability.
  • 2 tablespoons Chili powder A must for classic enchilada flavor.
  • 1 tablespoon Cumin Adds a warm, earthy backdrop.
  • 1 tablespoon Onion powder Enhances flavor without fresh onion texture.
  • 1 tablespoon Vegetable oil Use for searing the chicken.
  • to taste Kosher salt Essential for seasoning.
  • to taste Black pepper Freshly ground is best.
For Toppings
  • tortilla strips Optional
  • cilantro Optional
  • sour cream Optional

Method
 

Preparation
  1. Rub chicken breasts with salt and pepper on both sides.
  2. In a large pot, heat oil over medium heat and sear chicken breasts until golden brown, approximately 4-5 minutes each side.
  3. Remove seared chicken and set aside.
  4. In the same pot, sauté minced garlic with chili powder, cumin, and onion powder until fragrant, about 1-2 minutes.
Cooking
  1. Pour chicken stock into the pot, scraping the bottom for flavor. Return seared chicken to the pot and let it simmer gently for 30 minutes uncovered.
  2. Remove chicken, shred, and return it to the pot.
  3. Mix reserved stock with masa harina until smooth. Whisk it into the soup to avoid lumps, followed by the enchilada sauce. Let simmer for another 30 minutes.
Serving
  1. Turn off the heat and stir in half of the cheeses until melted and creamy.
  2. Serve immediately with your choice of toppings.

Notes

Use a meat thermometer to ensure chicken is cooked through (165°F). Let soup cool before transferring to airtight containers for storage.