Cheesy Chicken Enchilada Soup
One of my favorite soups to make!
What you need:
2-3 chicken breasts
Black beans
1 large tomato
1 can of green chiles, I use hatch green chiles in the jar
1 large poblano pepper
1 bunch of cilantro, I cook half in the soup and I cut up the rest to go on top of each serving
Corn
Seasonings
Garlic
Chicken stock
Cheese
Red enchilada sauce
Masa Brosa harina de maiz
Sour cream
Tortilla chips or strips, hint of lime are the best IMO
Cook your seasoned chicken breast. Sear it on both sides and once it’s to your liking, remove it from the heat and place it to the side. In a Dutch oven I add 2 -3 cups of chicken stock, garlic, cumin, onion power, creole seasoning and slap ya mama. Once that comes to a boil slowly mix in Masa until it is smooth, it will thicken up. The enchilada sauce is added next and the shredded chicken should follow. Add the beans and corn next along with onions, peppers, tomatoes and cilantro. Allow it to simmer for at least 30 additional minutes before serving. Turn off the heat and add as much cheese as you like. I grate colby jack, cheddar gruyere and muenster (half a block of each until melted).
TIPS: Start off on L/M heat and increase the heat a bit once the veggies are added. If you’re using frozen veggies or veggies that aren’t pre-cooked, make sure you allow enough time for them to cook prior. Stir occasionally because the Masa does thicken the soup. I don’t use salt because the seasoning and stock has salt already. Peppers are optional, jalapeños are a great substitute as well. Mix it up, make it your own 😃
Cheesy Chicken Enchilada Soup is not only comforting but also versatile. You can customize it by adding different vegetables or spices according to your taste. Some popular additions include corn, jalapeños for heat, and an array of cheese options like cheddar, muenster, or even pepper jack. To make this dish more nutritious, consider adding spinach or kale for an extra dose of greens. Serving suggestions include topping each bowl with fresh cilantro and a dollop of sour cream, enhancing the soup's richness. The soup can easily be made in larger batches, perfect for meal prepping or family gatherings. For a heartier version, you could serve it with homemade tortilla strips or a side of warm corn bread. To store leftovers, just let the soup cool and transfer it to an airtight container; it will keep well in the refrigerator for up to 4 days. Reheat on the stove or in the microwave, adding a splash of chicken stock if the soup thickens too much. Additionally, enchilada soup is a fantastic dish to enjoy during the cooler months, making it a favorite in many households. Try pairing it with a light salad to balance the richness and enjoy the delightful flavors any day of the week!
Yum 😋