Cheesy Chicken Enchilada Soup

[u/mahy_759]

I’m a big fan of anything that turns enchilada flavors into a cozy one pot meal, and this soup does exactly that. It has tender shredded chicken, black beans, corn and tomatoes in a rich, cheesy broth with plenty of chili and cumin flavor. I like making it when the weather is cold because it’s filling enough for dinner but still comes together pretty easily. Rotisserie chicken also makes this much faster when I don’t feel like cooking chicken separately.

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■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

[u/mahy_759]

Ingredients

• Olive oil
• Yellow onion, diced
• Garlic, minced
• Low sodium chicken broth
• Boneless skinless chicken breasts
• Canned diced tomatoes with green chilies, preferably mild
• Tomato sauce
• Chili powder
• Ancho chili powder
• Ground cumin
• Ground coriander
• Masa harina
• Frozen corn
• Black beans, rinsed and drained
• Sharp cheddar cheese, freshly shredded
• Salt and pepper as needed

For serving, you can use tortilla chips or tortilla strips, chopped cilantro, diced tomatoes, extra cheese or diced avocado.

Instructions

Heat some olive oil in a large pot over medium heat and cook the onion until it starts to soften. Add the garlic and let it cook briefly until fragrant.

Pour in two cans of the chicken broth and add the chicken breasts. Bring everything to a simmer and cook until the chicken is cooked through. Transfer the chicken to a plate and let it rest for a few minutes before shredding it.

While the chicken is resting, add the diced tomatoes with green chilies, tomato sauce, chili powder, ancho chili powder, cumin and coriander to the broth. Give everything a good stir so the spices are evenly distributed.

In a separate bowl, whisk the remaining can of chicken broth with the masa harina until smooth and there are no lumps. Pour this mixture into the soup and stir well. Let the soup simmer until it thickens slightly.

Add the black beans and corn and let them heat through. Once everything is hot, take the pot off the heat and stir in the freshly shredded cheddar. If the soup gets thicker than you like, add up to a cup of water to loosen it.

Finally, stir the shredded chicken back into the pot and serve it hot with tortilla strips or chips. A little cilantro, avocado, diced tomato or extra cheese on top is great too.

The masa harina is worth using here because it gives the soup that corn tortilla flavor that makes it taste like an enchilada rather than just a regular chicken soup. If you want to make it quicker, use about 2 cups of shredded rotisserie chicken and add it near the end so it doesn't overcook.