Cheesy Chicken Enchilada Soup

08.31.2015

Cheesy Chicken Enchilada Soup | Cooking Classy

It’s almost soup season, and you know how I love my soup! Even though it’s still 90 degrees outside we are eating soup every week. This week we had this Cheesy Chicken Enchilada Soup twice! It is so flavorful and delicious, it’s just one of those soups you’ll want to make time and time again. Even though it calls for a lot of ingredients its easy to throw together and it’s a soup your whole family will love! It tastes just like an cheesy chicken enchilada but in soup form. I love converting some of our favorite dinners into soup!

With the cold season not too far around the corner this a definitely a recipe your going to want to add to your list to try! It’s the perfect comfort food after a long day. So good you’ll likely find yourself heading back for a second bowl! Just be sure to load it up with toppings, that’s the best way to enjoy it!

Cheesy Chicken Enchilada Soup | Cooking ClassyCheesy Chicken Enchilada Soup | Cooking ClassyCheesy Chicken Enchilada Soup | Cooking ClassyCheesy Chicken Enchilada Soup | Cooking Classy

Cheesy Chicken Enchilada Soup

Yield: About 5 - 6 servings

Cheesy Chicken Enchilada Soup

Ingredients

  • 1 Tbsp olive oil
  • 1 medium yellow onion chopped (1 1/2 cups)
  • 3 cloves garlic minced (1 tbsp)
  • 3 (14.5 oz) cans low-sodium chicken broth, divided
  • 1 lb boneless skinless chicken breasts, pounded to an even thickness
  • Salt and freshly ground black pepper
  • 1 (14.5 oz) can diced tomatoes with green chilies
  • 1 (8 oz) can tomato sauce
  • 2 1/4 tsp chili powder
  • 2 1/4 tsp ancho chili powder
  • 1 1/2 tsp ground cumin
  • 3/4 tsp ground coriander
  • 1/2 cup masa harina
  • 1 cup frozen corn
  • 1 (14.5 oz) can black beans, drained and rinsed well
  • 1 3/4 cup (7 oz) shredded sharp cheddar cheese
  • Optional Toppings
  • Shredded cheddar or monterey jack cheese, tortilla strips or crushed tortilla chips, diced Roma tomatoes, chopped cilantro, sour cream

Directions

  • Heat olive oil in a large pot over medium heat. Add onion and saute 2 minutes then add garlic and saute 1 minute longer. Pour in 2 cans of the chicken broth, add chicken and season with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to medium, cover and boil until chicken has cooked through, about 10 - 15 minutes. Remove chicken to a cutting board and rest 5 minutes then shred or chop.
  • While chicken is resting, pour canned tomatoes, tomato sauce, chili powder, ancho chili powder, cumin and coriander into soup. In a medium mixing bowl whisk together remaining 1 can chicken broth with masa harina until well blended and no lumps remain. Pour into soup and stir. Reduce heat to medium-low, cover and cook stirring occasionally until soup has thickened, about 5 - 10 minutes. Stir in black beans and corn and heat through. Reduce heat to low add in cheddar and stir until melted. Stir in up to 3/4 cup water to thin slightly if desired. Serve warm with desired toppings.
  • Recipe source: Cooking Classy
http://www.cookingclassy.com/2015/08/cheesy-chicken-enchilada-soup/

11 comments

  • Bella B: YUM! I wish I had this to eat today. August 31, 2015 at 8:38pm Reply

  • Matt Robinson: I can’t wait to make this once it cools down here! August 31, 2015 at 9:53pm Reply

  • kristi: What are those cracker looking things you are using for a topping? September 1, 2015 at 3:41pm Reply

  • J C Hill: Would love to make Cheesy Chicken Enchilada Soup but what is masa harina? I’m from Canada. Is there a substitute that can be used? September 2, 2015 at 8:41am Reply

  • Emily: Hi! Would there be a way I could use rotisserie chicken with this, it would it alter the flavor of the broth to not have boiled the chicken? I have some leftover rotisserie and trying to use it and this soup sounds delicious. Appreciate the feedback! September 8, 2015 at 10:07am Reply

    • Jaclyn: That should be just fine, I made this soup twice once cooking the chicken separate and once in the soup and they tasted basically the same (since the chicken isn’t bone in skin on it doesn’t give a whole lot of flavor to the broth), I just did it that way to make it easy. Hope you love it! September 8, 2015 at 11:32pm Reply

  • Stephanie: After I saw this recipe, I ran out to make it! I’m a sucker for a good Mexican soup. The flavor was absolutely delicious. Next time I make it I think I will only use a table spoon or so of masa, because it turned mine into a huge paste! I love your site. Thank you for always sharing such delicious recipes :) September 14, 2015 at 12:27pm Reply

  • Sarah: Do you think this soup would freeze well? I’m pregnant and trying to cook some stuff now that we can reheat from frozen when the baby comes. November 8, 2015 at 3:16pm Reply

  • Scarlet Gem: You have a nice collection of soups. I will must try this one. December 17, 2015 at 2:39pm Reply

  • Mary Cole: This soup was beyond delicious! I made it for a friend who going through chemo, and I ate half of it before I could deliver it. I took it over with some guac and flauntas and tortilla chips. This is the third meal I brought to my friend and her husband, and he called me to today and said it was the best meal they’d gotten so far. Fantastic! I went to a Mexican market for the masa harina. January 22, 2016 at 2:03pm Reply

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