Creamy Chicken Enchilada Soup
A luxuriously smooth and velvety soup that captures all the zesty, savory, and cheesy goodness of classic chicken enchiladas. This simple, restaurant-quality recipe combines tender shredded chicken, smoky chiles, and a rich, creamy broth for the ultimate comfort food experience.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Chef's knife
- Cutting board
- Measuring cups
- Measuring spoons
- Small bowl
- Whisk
- Two forks (for shredding chicken)
- Ladle
Ingredients
- 1 tbsp Olive Oil
- 1 large Yellow Onion, chopped
- 4 cloves Garlic, minced
- 2 tbsp Chili Powder
- 1 tbsp Ground Cumin
- 1 tsp Dried Oregano
- 1.5 lbs Boneless, Skinless Chicken Breasts
- ¼ cup Masa Harina
- ½ cup Cold Water
- 1 cup Frozen or Canned Corn, drained
- 8 oz Full-Fat Cream Cheese, cubed and softened
- 1 cup Shredded Monterey Jack and Cheddar Cheese blend, divided
- Salt and Black Pepper, to taste
- Optional Toppings: Crispy tortilla strips, diced avocado, sour cream, fresh cilantro, lime wedges, cotija cheese, sliced jalapeños
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add the chopped onion and cook for 5-7 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.
- Sprinkle the chili powder, cumin, and oregano over the onions. Stir constantly for 30-45 seconds to 'bloom' the spices. Immediately pour in the chicken broth, enchilada sauce, diced tomatoes with green chiles, and diced green chiles. Stir to combine, scraping up any browned bits from the bottom.
- Carefully place the chicken breasts into the pot. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through (165°F / 74°C).
- Remove the cooked chicken to a cutting board. In a small bowl, whisk the masa harina with 1/2 cup of cold water to form a smooth slurry. Pour the slurry into the simmering soup while whisking constantly. Allow the soup to simmer for 5-10 minutes to thicken. While it simmers, shred the chicken using two forks.
- Reduce the heat to the lowest setting. Add the softened, cubed cream cheese and stir until it melts completely into the soup. Stir in the shredded chicken, black beans, corn, and half of the shredded cheese. Heat through gently for a few minutes, ensuring the soup does not boil. Season to taste with salt and pepper before serving.
Notes
Flavor Boosts: For extra depth, sear the chicken breasts before sautéing the onions, or use fire-roasted corn. Stir in the juice of half a lime and fresh cilantro just before serving to brighten the flavors.
Variations: Boneless, skinless chicken thighs or leftover rotisserie chicken can be used. For a tangier finish, substitute cream cheese with an equal amount of tempered sour cream or Greek yogurt. Pinto beans can be used instead of black beans.
Important Tips: To prevent curdling, ensure the soup is not boiling when you add the cream cheese. Don't skip blooming the spices, as it dramatically enhances their flavor. Always taste and adjust seasoning at the end.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, avoiding a boil.