Chicken Enchilada Soup – All the flavors of a crave-able cheesy chicken enchilada in comforting and hearty soup form! It’s brimming with lean shredded chicken, creamy black beans, tender corn, sweet tomatoes and plenty of cheese all in a flavorful red enchilada sauce style broth.
This is the soup you’ll crave year round! It tastes so similar to a melty cheesy chicken enchilada but without all the hassle of assembly, plus a bonus of extra fillers — like black beans, corn and avocado — to make it more of a meal in one.
You can’t go wrong with its trio of enchilada flavors. Earthy and robust chili spices paired with tangy, rich cheese and the balance of corn tortilla style flavor from the masa harina. It’s a combo your taste buds won’t forget.
Enchiladas are one of the all time best foods, so why not transform those flavors into a soul warming soup? Top it with a variety of garnishes, pair with crisp tortilla chips for dunking, and let the compliments begin!
Ingredients
- Olive oil – Used for sautéing. Vegetable oil works great too.
- Yellow onion and garlic – These start the soup out with lots of fresh flavor.
- Low sodium chicken broth – For an even better result, try it with a homemade stock.
- Chicken breasts – Use boneless skinless chicken breasts for less fat and faster cooking. A great substitute is shredded rotisserie chicken (2½ cups), added at the end of cooking so it doesn’t overcook.
- Canned diced tomatoes – These add nutrition and texture. Petite cut is preferred, but standard size works too.
- Canned green chiles – Use “mild” green chiles unless you want a spicy soup; it should be labeled on the can.
- Tomato sauce – In a pinch, ⅓ cup tomato paste mixed with ⅔ cup water can be substituted.
- Chili powder, cumin, and coriander – These spices give the soup that classic enchilada flavor. Use regular chili powder or a combination of your favorites.
- Masa harina – A finely ground corn flour commonly used in Latin cooking. Here it gives the soup that corn tortilla flavor you get from enchiladas.
- Corn – Fresh or frozen corn works best. Canned corn can be used in a pinch — add it closer to the end.
- Black beans – These add more body to the soup and extra protein.
- Shredded sharp cheddar cheese – Use freshly grated cheese only, as it melts into the soup much better than pre-shredded, powder-coated varieties.
- Toppings – Optional garnishes such as tortilla chips and cilantro (see below).
Topping Ideas
Toppings are completely optional, but if you pick just one, make it tortilla chips or tortilla strips — they add great textural contrast and a delicious flavor.
Other excellent toppings include chopped cilantro, fresh diced tomatoes, shredded cheese, diced avocado, sour cream, or Mexican crema.
