Description
This Chicken Enchilada Soup is a creamy, hearty take on the classic, with bold flavors from enchilada sauce, green chiles, and spices. A touch of masa harina gives it authentic thickness, and roasted poblano peppers add a unique, smoky depth that sets it apart. Quick to prepare, it’s perfect for a cozy weeknight meal.
Equipment
- Large pot or Dutch oven
- Broiler or open flame for roasting peppers
- Cutting board and knife
- Mixing spoon
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts (or rotisserie chicken)
- 4 cups chicken broth
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (14.5-ounce) can diced tomatoes with green chiles
- 1 (10-ounce) can red enchilada sauce
- 1 cup roasted poblano peppers, diced (unique addition for smoky flavor)
- 1/2 cup masa harina (optional, for thickening)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (or Mexican blend)
- 1/2 cup sour cream
- 1/4 cup heavy cream (optional, for extra richness)
- Fresh cilantro, chopped (for garnish)
- Tortilla strips or chips (for garnish)
Instructions
- Step 1: Prepare Aromatics
- In a large pot, heat olive oil over medium heat. Sauté the onion until translucent, about 5 minutes. Add garlic and cook for an additional minute.
- Step 2: Cook Chicken
- Add chicken breasts and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the chicken is cooked through, about 15-20 minutes.
- Step 3: Roast Poblanos
- While the chicken cooks, roast poblano peppers under a broiler until charred, about 5 minutes per side. Peel off the skin, dice, and set aside.
- Step 4: Shred Chicken
- Remove the chicken from the pot and shred it using two forks. Return shredded chicken to the pot.
- Step 5: Combine Ingredients
- Stir in black beans, corn, diced tomatoes with green chiles, enchilada sauce, roasted poblano peppers, cumin, chili powder, smoked paprika, salt, and pepper. Simmer for 10-15 minutes to meld flavors.
- Step 6: Thicken Soup (Optional)
- For a thicker consistency, mix masa harina with 1/2 cup of water to create a slurry. Stir it into the soup and cook for an additional 5 minutes.
- Step 7: Add Dairy
- Reduce heat to low. Stir in shredded cheese until melted, then add sour cream and heavy cream for a creamy finish.
- Step 8: Serve
- Ladle into bowls and garnish with tortilla strips, cilantro, and optional toppings like avocado, lime wedges, or a drizzle of hot sauce.
Notes
- Why Roasted Poblanos?
Roasting poblano peppers introduces a smoky, earthy flavor that enhances the soup’s depth, making it stand out compared to traditional versions. The roasted poblanos provide an authentic Mexican flair while keeping the dish approachable. - Gluten-Free Adjustments:
Ensure all canned ingredients, enchilada sauce, and spices are labeled gluten-free. Replace masa harina with a cornstarch slurry for thickening if necessary. - Slow Cooker Option:
Combine all ingredients (except cheese, sour cream, and cream) in a slow cooker and cook on low for 6-8 hours. Stir in dairy just before serving.
Nutrition
- Serving Size: ~1.5 cups
- Calories: 340
- Fat: 12g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 27g