Cheesy Chicken Enchilada Soup
Cheesy Chicken enchilada soup packed with bold flavors, tender chicken, black beans, corn, cheese, and a creamy, cheesy enchilada broth.
Servings: 6 bowls
Ingredients
- 3 lbs chicken I used boneless, skinless, chicken thighs
- 2 tbsp olive oil
- 1 white onion, diced
- 2-3 fresh jalapenos, diced
- 10 cloves garlic, minced
- ½ cup Masa harina
- 6 cups chicken stock
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp garlic powder
- 6 ounces tomato paste
- ¼ cup roasted green chiles
- 4 ounce cream cheese
- 3-4 roma tomatoes, diced
- ½ cup shredded cheddar
- 15 ounce can black beans, drained
- 15 ounce can sweet corn
- sour cream, tortilla strips, avocado, shredded cheese, cilantro for topping
Instructions
- In a 6-9 quart heavy duty pot, heat olive oil over medium high heat. Saute onions and jalapenos for about 3 minutes. Add garlic and cook for another 2 minutes. Sprinkle generously with kosher salt and stir.
- Add Masa Harina. Mix well. Pour in chicken stock and mix until masa has dissolved. Stir in cumin, chili powder, garlic powder, and tomato paste, .
- Bring to a boil. Add chicken thighs and cook until done, about 10-15 minutes depending on the thickness of the chicken.
- When chicken is done, remove from the pot and shred or cube. Return to the pot. Melt in cream and cheddar.
- After cream cheese and cheddar are melted in reduce to simmer. Add corn, black beans, diced tomatoes, and green chiles.
- Salt generously to taste. For more spice, add hot sauce or spicy salsa for some kick. Let simmer for 15 minutes.
- When you feel the salt and spice level is how you like it, serve! Top with crunchy tortilla strips, sour cream, shredded cheddar, cilantro, and/or sliced avocado. Enjoy!