Creamy Chicken Enchilada Soup
Chicken enchilada soup combines chicken, red enchilada sauce, broth, beans, and vegetables in one pot. For this creamy version, simmer the base with a masa-harina slurry, heat cooked shredded chicken to 165°F, and finish over low heat with softened cream cheese. Total time is about 40 minutes.
Equipment
- 6-quart soup pot, cutting board, stirring spoon
Ingredients
- 1 tablespoon neutral oil
- 1 medium white onion, finely diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ¼ cup (30 g) masa harina
- 6 cups low-sodium chicken broth, divided
- 2 (10-ounce) cans mild red enchilada sauce
- 1 (14.5-ounce) can diced fire-roasted tomatoes, undrained
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels, thawed if frozen
- 3 cups (about 420 g) cooked shredded chicken
- 4 ounces (113 g) full-fat cream cheese, softened and cubed
- ½ teaspoon finely grated lime zest
- ½ teaspoon fine salt, or to taste
- Optional toppings: chopped cilantro, diced avocado, and tortilla chips
Instructions
- Heat the oil in a 6-quart pot over medium heat. Cook the onion for about 6 minutes, stirring, until soft. Add the garlic, cumin, and smoked paprika; stir for 30 seconds.
- In a small bowl, whisk the masa harina with 1 cup of the measured broth until smooth. Stir this mixture into the pot along with the remaining 5 cups broth, enchilada sauce, and tomatoes.
- Add the beans and corn. Bring to a gentle simmer and cook uncovered for 10 minutes, stirring along the bottom so the masa does not settle.
- Stir in the cooked chicken and simmer gently for about 5 minutes, until the chicken is steaming hot and reaches 165°F. This recipe starts with cooked chicken; do not use raw chicken in this step.
- Reduce the heat to low. Whisk a ladle of hot soup into the softened cream cheese in a bowl, then stir that mixture back into the pot. Stir until smooth, without boiling hard.
- Remove from the heat and add the lime zest. Taste before adding up to ½ teaspoon salt, since sauces and broth differ. Divide among 6 bowls and add optional toppings at the table.
Notes
Estimated nutrition: about 360 calories per serving (⅙ of the recipe), excluding optional toppings and sides. Brands and portions vary.
See the storage and reheating guidance in the article above.