A Deliciously Tasty Chicken Enchilada Soup Recipe
When we are out to eat, we love to order a deliciously tasty chicken enchilada soup. It is one of those meals that simply cannot miss, no matter what time of year it is. Of course, it is far more convenient to make these types of soups at home. That’s why we are here to provide you with this amazingly simple recipe that is sure to make dinner prep a breeze.
After all, who has time to spend on a long and drawn out cooking process? Recipes like these are the lifeblood of any healthy family and we are more than happy to give you all of the advice that you need. The ingredients are easy and you do not need to be an expert chef to whip up a tasty batch for your household. To learn more about this low effort dish, please be sure to read on!
Why Is This Recipe So Awesome?
There are no shortage of reasons to make this recipe a regular part of your household cuisine. For starters, it allows those who have a larger brood to look after to whip up a quick meal that can feed a massive group quickly. This keeps parents with lots of kiddos from having to rely on takeout too often. In an even better development, this soup will keep in the freezer over the course of time.
This gives you the chance to double up on your batch and put the rest away. From there, you will have access to an easy and delicious dinner any time that the mood strikes. You are also able to customize this dish in any manner that you choose. Feel free to choose your favorite enchilada toppings as soon as you have finished the prep and cooking processes.
Is Masa Harina Necessary?
In a word, yes! This is what makes the dish truly special, in our most humble opinion. It is a very necessary ingredient and it is what gives the dish its unique taste. This deliciously tasty chicken enchilada soup recipe is not the same without it. If you are wondering which kind to purchase, we always go with the Maseca brand. It has never steered us wrong.
Can We Substitute The Chicken?
There are some who may not have fresh chicken breasts on hand but that is okay. There is no reason to fret. In fact, you can swap them out in this recipe relatively easily. Do you have a leftover rotisserie chicken on hand? If so, you can shred that up and use it in place of the chicken breasts. Meanwhile, those who have chicken thighs that they are looking to use can also utilize those if they do not have any fresh chicken breasts handy.
Do You Have Any Topping Ideas We Can Borrow?
We thought that you would never ask. Tortilla strips are a great place to start. From there, you can also choose from various cheeses, cilantro and/or sour cream. Feel free to grab some of your favorite taco toppings as well. Scallions, red onions, diced tomatoes, pico de gallo and sliced avocado are some additional options that are sure to take your soup to the next level.
Additional Tips and Tricks
Before we get to the actual recipe, here are a few added pointers that will definitely help. If you would like to store the soup for later usage, an airtight container can be placed in the fridge for up to 5 days. To extend the lifespan of the soup, a freezer container is best. This will allow you to store the soup for up to 3 months.
If you would like to make this soup a bit more spicy, you can add a half teaspoon of chipotle powder or cayenne pepper. Rice, corn, black beans or pinto beans are great ways to bulk up the recipe a bit, for those seeking a heartier meal.
Prep + Cook Time
Prep time is fast and this soup’s prep will only take about 15 minutes. Cooking time is merely an hour, allowing you to start chowing down within 1 hour and 15 minutes. This recipe serves eight as well.
Ingredients
- Chicken breasts boneless (3, skinless)
- Kosher salt, divided (2 teaspoons)
- Black pepper (½ teaspoon)
- Vegetable oil (1 tablespoon)
- Garlic, minced (4 cloves)
- Chili powder (1 tablespoon)
- Ground cumin (1 tablespoon)
- Onion powder (1 tablespoon)
- 3 32 ounce boxes unsalted chicken stock, divided (66 ounces)
- Masa harina corn flour (1 ¼ cups)
- Red enchilada sauce (10 ounce can)
- Shredded Monterey Jack cheese, divided (2 cups)
- Shredded sharp cheddar cheese, divided (2 cups)
Step by Step Cooking Instructions
Step 1:
Grab your chicken breasts and make sure to season them on both sides. Use ½ teaspoon kosher salt and pepper.
Step 2:
A dutch oven must be turned to a medium-heat level. Once the oven has had the chance to get hot, add your oil. Be sure to sear the chicken on each sides. Do not overcrowd the pan and handle this step in batches if needed. As soon as the chicken is seared, put it on a plate and set it aside.
Step 3:
The garlic, chili powder, cumin, onion powder, and the remaining 1 & ½ teaspoons of salt are now added to the mix. Cook the mixture until it has become fragrant. This should take place within 30 seconds.
Step 4:
Set 2 cups of chicken stock to the side for later before adding the remainder to your pot. Scrape all of the bits off the pot’s bottom. Bring the soup, reduce the heat to a simmer and allow it to remain at a simmer for 30 minutes while covered.
Step 5:
Grab the chicken and slice it thinly. From there, add it back to the pot of soup.
Step 6:
It is now time to utilize the remaining 2 cups of chicken stock. Mix them with the masa harina until the mixture is smooth. Slowly add this mixture as you are whisking.
Step 7:
The enchilada sauce is now mixed in. Bring the soup back to a simmer and allow it to remain there for 30 minutes. As long as you are stirring occasionally, the soup will eventually thicken, thanks to the addition of the masa harina.
Step 8:
Turn the heat off. Add half of the cheddar cheese and half of the Monterey Jack cheese. Stir them until they have had the chance to melt. Taste the soup and add seasonings if you so choose.
Step 9:
Serve your soup with the cheese on top and add your toppings. Sour cream, tortilla strips and cilantro are common choices.
