Easy Chicken Enchilada Soup – A One-Pot Wonder!
Packed with tender chicken, black beans, corn, and a rich, creamy broth infused with the bold flavors of enchilada sauce, this soup is a true crowd-pleaser. Perfect for chilly days, it’s easy to make and ready in just one pot, making cleanup a breeze. Whether you’re looking for a quick weeknight dinner or a meal to impress, this soup has it all – protein, fiber, and a burst of Mexican-inspired flavors in every spoonful.
Ingredients
- 4 tbsp olive oil
- 1 white onion diced & some red onion
- 1 tbsp ground cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp chipotle powder be cautious, as it can be spicy
- 1-2 tbsp tomato paste
- 400 g crushed tomatoes
- 400 g whole tomatoes
- 800 ml chicken stock
- 3 chicken breasts
- 1 tsp salt
Instructions
- Start by heating the pot and adding olive oil.
Sauté Onions
- Diced onions are cooked to become soft and translucent, avoiding browning by adjusting the heat.
Toast Spices
- Add cumin, garlic powder, smoked paprika, and chipotle powder, cooking them briefly to enhance their flavors.
- Incorporate Tomato Paste
- Blend the tomato paste with the spices, allowing it to cook out a little.
Deglaze with Stock
- Introduce chicken stock to the pot, scraping up any flavors from the bottom.
Simmer Base Ingredients
- Add crushed and whole tomatoes to the mix, stirring well and seasoning with salt.
Add Chicken
- Introduce chicken breasts into the simmering liquid, cooking for approximately 30 minutes.
- After about 15 minutes, flip the chicken breasts for even cooking and check their internal temperature, aiming for at least 75°C - 165°F for doneness.
Temperature Check
- You monitored the chicken breasts, pulling them out when they reached around 70°C (158°F).
Flavorful Chicken
- The chicken has absorbed the wonderful flavors from the soup, and now it is cooling to facilitate shredding.
Adding Jalapeños
- You incorporated pickled jalapeños for a zesty kick, which will enhance the flavor profile of your soup.
Masah Harina Preparation
- You mixed 4 heaping tablespoons of masa harina with half a liter of water, whisking to eliminate lumps for thickening the soup and providing a corn flavor.
- After mixing the masa harina has been thoroughly whisked, pour it into the simmering soup while stirring to incorporate well.
- Crank up the heat slightly to maintain a gentle simmer.
Simmer to Cook the Masa
- Allow the soup to simmer for several minutes. This will cook out any raw flour taste from the masa harina and allow it to thicken, contributing to a desirable texture.
- Stir occasionally to ensure even cooking and prevent sticking.
Shred the Chicken
- Once the chicken has cooled, use two forks or a meat shredder to shred the chicken into bite-sized pieces.
- Add the shredded chicken back into the simmering soup, ensuring it is fully combined.
Adjust Seasoning
- Add a good pinch of salt to taste. If needed, adjust the lime juice based on your preference for acidity.
Serve
- Allow the soup to cool slightly until it reaches a comfortable eating temperature. Ladle the soup into bowls.
Garnish
- Dress up your soup according to your liking:
- Add a drizzle of Mexican crema or a dollop of sour cream or Greek yogurt.
- Top with a generous spoonful of pico de gallo and fresh cilantro for added flavor. If you’re not a fan of cilantro, feel free to omit it.
Avocado Slices
- For extra richness, add a couple of slices of avocado on top of each bowl.
Crunchy Toppings
- Serve with homemade tortilla chips for a delightful crunch. If you prefer a quicker option, store-bought nachos work well too. Take a moment to appreciate the presentation before diving in! Use a spoon to scoop up a bit of everything—chicken, beans, corn, and garnishes.
Video
Notes
Tips: If you find the corn tortilla flavor strong, experiment with using tapioca flour instead of masa harina for thickening the soup in your next batch.