Description
This chicken enchilada soup is a delightful blend of smoky spices, creamy texture, and vibrant toppings, making it a quick and satisfying choice for dinner.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs and/or breasts
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon chipotle chile pepper powder
- 1 teaspoon salt
- 8 cups low-sodium chicken broth or stock
- 1 ½ cups tomato sauce or puree
- 2 cups frozen corn, thawed
- 1 (15-ounce) can black beans, rinsed & drained
- 1 (4-ounce) can mild diced green chiles
- ½ cup masa harina
- 1 to 2 cups shredded cheese
- ½ cup cilantro leaves, chopped
- Tortilla chips, crushed
- Sliced or cubed avocado
- Sour cream
- Pico de gallo, diced tomato, & diced red onion
Instructions
- Place chicken in a large soup pot with garlic and spices.
- Pour broth and tomato sauce over the mixture, bring to a boil, then simmer for 10-15 minutes until chicken is cooked.
- Remove chicken, and add corn, black beans, and green chiles to the pot.
- Shred chicken, whisk masa into reserved broth, and mix back into soup pot.
- Stir in cheese and cilantro and season to taste before serving hot.
Notes
Using rotisserie chicken can save time; shredded meat can be added at the end.
For extra flavor, sauté onions and garlic before adding chicken and spices.
Taste and adjust spices as needed during cooking.
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 5g
- Sodium: 880mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 27g
- Cholesterol: 90mg