Chicken Enchilada Soup Recipe
Chicken Enchilada Soup
Submitted By: Taz
Ingredients:
1 lb Boneless/Skinless Chicken Breast
½ lb Sharp or Extra Sharp Cheddar Cheese - grated
1 Small White Onion - diced (about 1 cup)
2 cloves Fresh Garlic - minced
3 Cups Chicken Stock
1 ¼ Cups Red Enchilada Sauce - homemade preferred - can substitute favorite store brand
½ Cup Masa Harina (Mexican corn flour)
1 14oz Can Black Beans - rinsed and drained*
1 14oz Can Fire Roasted Diced Tomatoes - DO NOT DRAIN
1 4oz Can Chopped Green Chiles
3 Tbs Olive Oil - separated
1 tsp Kosher Salt - or to taste
½ tsp Ground Cumin
Kosher Salt and Fresh Ground Black Pepper to taste (for chicken breast)
-OPTIONAL GARNISH-
Tortilla Chips or Strips
Sliced or Diced Avocado
Additional Grated Cheddar Cheese
Sour Cream
Fresh Coriander (Cilantro) - chopped
Preparation:
- Rinse chicken breast and pat dry - Season on all sides with salt and fresh ground black pepper to taste
- Heat 1 Tbs of olive oil in a small-medium skillet with lid over medium heat until shimmering - Place chicken breast 'top side' down and allow to cook until golden brown (apx 5 minutes) - Flip the chicken breast and add ½ cup water to the skillet - Cover and allow the chicken to simmer until cooked through (apx 7-10 minutes - 160ºF internal temp) add water as necessary
- Remove chicken breast and set aside to cool until easily handled - Shred by hand and set aside (should yield a little over 2 cups of shredded chicken)
- Heat remaining 2 Tbs of olive oil over medium-high heat in a medium-large pot until shimmering - Add onion and sauté until translucent (apx 5 minutes) - Add garlic and continue to sauté for an additional minute - Stir in the masa harina and continue to sauté for an additional minute
- Add ½ of the chicken stock and stir until completely integrated - Add remaining chicken stock and stir until completely integrated - Add shredded chicken, enchilada sauce, black beans, tomatoes, green chiles, salt, and cumin - Thoroughly combine
- Bring to a simmer and allow to simmer (stirring occasionally) for 5 minutes
- Remove from heat and add shredded cheese a handful at a time until each handful is completely integrated
- Adjust seasoning - If soup is too thick, thin with a little water
- Serve hot with desired optional garnish(es)
* You can substitute the black beans entirely (or half and half) with canned corn (drained) if desired
