Description
A creamy chicken enchilada soup thickened with masa harina and either canned or homemade enchilada sauce. One pot meal in under 40 minutes.
Ingredients
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1 to 1½ lb boneless skinless chicken breast, diced
- 2 tbsp oil, divided
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 (10 oz) can Rotel or petite diced tomatoes
- 1¼ cups (10 oz) enchilada sauce, canned or homemade
- 1 (7 oz) can diced green chilies
- ⅓ cup masa harina (optional, for thickening)
- ¼ cup heavy cream (optional)
Instructions
- Combine chili powder, cumin, and salt with the diced chicken in a bowl and toss to coat.
- Heat 1 tablespoon oil in a Dutch oven or soup pot over medium-high heat. Add the chicken and sear until golden, about 3–4 minutes. Remove and set aside.
- Add the remaining 1 tablespoon oil to the pot. Add the onion and sauté about 3 minutes until soft and fragrant. Add the garlic and sauté another minute.
- Add the chicken back to the pot along with the broth, Rotel, enchilada sauce, and green chilies. Stir to combine and bring to a simmer.
- Ladle out about 1½ cups of hot liquid into a small bowl. Add the masa harina and whisk until a smooth paste forms. Pour the slurry back into the pot and stir to combine.
- Reduce heat to medium-low and simmer 20 minutes, stirring occasionally, until thickened and chicken is cooked through.
- Stir in cream for a touch of richness, if desired. Taste and adjust seasoning.
Notes
Shortcut: Use shredded rotisserie chicken in place of raw — skip the searing step and add it just before the simmer.
Nutrition
- Serving Size: 1 bowl
- Calories: 339
- Sugar: 10 g
- Sodium: 1941.6 mg
- Fat: 13.8 g
- Carbohydrates: 24.8 g
- Fiber: 4.3 g
- Protein: 29.9 g
- Cholesterol: 93.7 mg
