Chicken Enchilada Soup -

Chicken Enchilada Soup

Grab a hot bowl of this Chicken Enchilada Soup for lunch (or dinner) today…it’s the perfect way to warm up on these cold winter days!

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course, Soup

Cuisine: American, Mexican

Keyword: chicken, enchilada

Servings: servings

Calories: 345kcal

Author: David

1 medium white onion diced
1½ tsp garlic minced
1 cup masa harina
2 cups water
4 cups low-sodium chicken stock
1 10-oz can red enchilada sauce
2 14-oz cans black beans, rinsed and drained
1 14.5-oz can diced tomatoes (not drained)
1 15-oz can corn, drained
1 4-oz can diced green chilies
1½ tsp cumin
1 tsp chili powder
1 tsp paprika
1 tsp salt
½ tsp black pepper
lime juice
{Optional Garnishes} chopped fresh cilantro sliced avocado, shredded cheddar cheese, sour cream, tortilla chips

Combine the paprika, garlic powder and chili powder in a small dish. Rub spice mixture evenly over chicken breasts.
Using a large Dutch oven or soup pot, add the olive oil. Place over medium heat and add chicken breasts. Cook for 5-6 minutes, flip and cook for 5-6 minutes more. Remove chicken and set aside.

Keeping the Dutch oven or soup pot over medium heat, add onions and garlic. Saute for 3-4 minutes, or until onions begin to soften.
Meanwhile, in a medium bowl, whisk together the masa harina with the water.
Add remaining ingredients (chicken stock, masa harina mixture, enchilada sauce, black beans, diced tomatoes, corn, chilies, cumin, chili powder, paprika, salt and pepper) to the soup pot. Increase heat to medium-high and bring mixture to a boil.
Using two forks, shred the chicken and add it to the pot.
Reduce heat to medium-low, cover and simmer for 30-40 minutes. (Tip: Stir soup occasionally to ensure bottom doesn’t burn!)
Garnish with lime juice and other favorite toppings before serving.