Chicken Enchilada Soup

Creamy and cheesy with just the right amount of spice, this Chicken Enchilada Soup is simple to make and packed with flavor. It tastes just like enchiladas - in soup form!

Course Soup

Cuisine Mexican

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 334kcal

Author Deborah Harroun

Ingredients

1 tablespoon vegetable oil
1/2 cup diced onion
1 jalapeño ribs and seeds removed, diced
1 clove garlic minced
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon salt
5 cups chicken broth divided
1 (10 oz) can diced tomatoes and green chiles (Rotel)
1 (10 oz) can red enchilada sauce
1 pound boneless, skinless chicken breasts
1/2 cup masa
4 oz cream cheese softened
1 cup shredded Cheddar cheese
1 cup shredded Pepper Jack Cheese
1 cup frozen corn

Instructions

Heat the vegetable oil in a Dutch oven or large soup pot. Add the onion and jalapeño and cook until soft. Add the garlic and cook another minute until fragrant. Add the chili powder, cumin and salt and stir in for another minute.
Pour in 4 cups of the chicken broth. Add the Rotel and the enchilada sauce. Bring the mixture to a simmer.
Add the chicken breasts, making sure they are submerged in the liquid. Cook until the chicken is cooked through, 15-20 minutes. Keep the liquid at a gentle boil to prevent cooking the chicken too fast, or overcooking the chicken, which will make the chicken rubbery.
Once the chicken is cooked through, remove it with tongs to a cutting board.
In a small bowl, whisk together the masa and the remaining 1 cup of chicken broth. Add this mixture to the soup pot and stir in well.
Add the cream cheese to the soup and whisk until melted. This might take a minute or two. Add the cheddar and the pepper jack and stir until the cheese is melted.
Take 2 forks and shred the cooked chicken on the cutting board. Add the chicken back into the soup.
Add the corn, and stir to combine all of the ingredients. Let the mixture cook for about 10 minutes to heat the corn through and combine all of the flavors.
Serve topped with your favorite toppings.

Notes

SUBSTITUTIONS: Chicken thighs can be use in place of the chicken breasts. To make this soup even faster, you can use precooked, shredded chicken. Low fat cream cheese can be used instead of regular cream cheese. If you can’t find masa, you can tear a few corn tortillas into pieces and let them dissolve in the soup.

FREEZE: I do not suggest freezing this soup.

STORE: Store any leftovers in the refrigerator for 3-5 days. You can reheat in the microwave or on the stove. If the soup thickens up too much, add more chicken broth.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include any toppings.

Nutrition