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Homemade Chicken Enchilada Soup

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A quick and easy, one-pot homemade chicken enchilada soup that’s incredibly flavorful, creamy, and satisfying. Ready in about 30 minutes, it uses pantry-friendly ingredients like rotisserie chicken and canned enchilada sauce. This hearty and nourishing soup is endlessly customizable with various toppings, making it a perfect, comforting weeknight meal for the whole family.

Ingredients

Olive Oil: 1 Tablespoon

Yellow Onion, diced: 1 medium

Garlic, minced: 3 cloves

Red Enchilada Sauce (canned): 1 (15-ounce) can, mild or medium

Diced Tomatoes with Green Chiles (e.g., Rotel): 1 (10-ounce) can, undrained

Low-Sodium Chicken Broth: 4 cups

Shredded Cooked Chicken: 3 cups (from a rotisserie chicken or poached)

Black Beans, rinsed and drained: 1 (15-ounce) can

Frozen Corn: 1 cup

Chili Powder: 1 teaspoon

Cumin: 1 teaspoon

Dried Oregano: 1/2 teaspoon

Masa Harina (or cornstarch): 2 Tablespoons

Lime Juice: From 1 fresh lime

For Garnish (Optional):

Shredded Monterey Jack cheese

Sour cream or Greek yogurt

Fresh cilantro

Avocado

Tortilla strips

Sliced jalapeños

Instructions

1. 1. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until it softens, about 5-6 minutes. Add the minced garlic and cook for another minute until fragrant.

2. 2. Bloom the Spices: Sprinkle the chili powder, cumin, and oregano over the onions and garlic. Stir constantly for about 30 seconds to toast the spices.

3. 3. Create the Soup Base: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the can of enchilada sauce and the undrained can of diced tomatoes with green chiles. Bring the mixture to a gentle simmer.

4. 4. Thicken the Soup: In a small bowl, whisk together the masa harina with about 1/4 cup of warm water until it forms a smooth paste. Slowly pour this mixture into the simmering soup while stirring continuously.

5. 5. Add the Main Ingredients: Add the shredded chicken, rinsed black beans, and frozen corn to the pot. Stir to combine and return to a simmer.

6. 6. Simmer and Meld: Reduce the heat to low, cover the pot, and let the soup simmer for at least 15 minutes for the flavors to meld.

7. 7. Finish with a Fresh Squeeze: Turn off the heat and stir in the fresh lime juice. Taste and add salt or pepper if needed.

Notes

**Substitutions & Variations:**

– Protein Swaps: Use ground turkey or beef (brown with onion). For a vegetarian option, omit chicken, use vegetable broth, and add extra beans like pinto or kidney.

– Spice Level: Adjust heat by using mild, medium, or hot enchilada sauce. Add diced jalapeño or cayenne for more heat.

– Make It Creamier: Stir in 4 oz softened cream cheese or 1/2 cup heavy cream during the last few minutes of cooking on low heat.

– Add Veggies: Add diced bell peppers, zucchini, or spinach.

– Different Beans: Pinto, white, or kidney beans can be used instead of black beans.

**Pro Tips for Success:**

– Use a quality enchilada sauce for the best flavor.

– Don’t skip the masa harina; it adds an authentic toasty corn flavor. Cornstarch is a secondary option.

– A store-bought rotisserie chicken is a great time-saving shortcut.

– The toppings are essential for texture and flavor contrast. Create a toppings bar for a fun, interactive meal.

**Storage & Reheating:**

– Refrigeration: Store in an airtight container for up to 4 days. Store toppings separately.

– Freezing: Freezes well for up to 3 months. Cool completely and store in freezer-safe containers. Freeze without dairy toppings.

– Reheating: Reheat on the stovetop over medium-low heat or in the microwave. Add a splash of broth if it’s too thick.

**Slow Cooker Instructions:**

Sauté onion and garlic as directed, then transfer to a slow cooker. Add all other ingredients except masa harina and lime juice. Cook on low for 4-6 hours or high for 2-3 hours. Whisk masa harina with water and stir it in during the last 30 minutes of cooking. Stir in lime juice just before serving.

**Serving Suggestions:**

Serve with warm cornbread, cheese quesadillas, or a simple salad with lime vinaigrette.

Nutrition

Find it online: https://mimarecipes.com/chicken-enchilada-soup/