This delicious soup, inspired by a popular restaurant dish, is hearty, flavorful, and perfect for a cozy meal. It combines tender chicken, rich enchilada sauce, and melted cheeses to create a comforting bowl of goodness.
Why You’ll Love This Recipe:
- Easy to make with simple ingredients
- Customizable with your favorite toppings
- Great for meal prepping and freezing
Ingredients You’ll Need:
- Boneless, skinless chicken breasts
- Kosher salt & black pepper
- Vegetable oil
- Garlic, minced
- Chili powder, cumin, onion powder
- Unsalted chicken stock
- Masa harina (corn flour)
- Red enchilada sauce
- Monterey jack cheese, shredded
- Sharp cheddar cheese, shredded
- Optional: tortilla strips, cilantro, sour cream
How to Make Chicken Enchilada Soup:
Step-by-Step Instructions:
- Season the chicken: Rub chicken breasts with salt and pepper on both sides.
- Sear the chicken: In a large pot, heat oil and sear the chicken until golden on both sides. Set aside.
- Cook the aromatics: In the same pot, sauté garlic with chili powder, cumin, and onion powder until fragrant.
- Add stock and chicken: Pour chicken stock into the pot, scraping the bottom for flavor. Return the seared chicken to the pot and simmer for 30 minutes.
- Shred the chicken: Remove the chicken, shred, and return it to the pot.
- Thicken the soup: Mix reserved stock with masa harina and slowly whisk it into the soup. Add enchilada sauce and simmer for another 30 minutes, stirring occasionally.
- Add cheese: Turn off heat and stir in half of the cheeses. Serve with your desired toppings.
Helpful Tips:
- Adjust spice level by adding jalapenos or chipotle powder.
- Customize toppings with avocado, tomatoes, or your favorite taco extras.
- Freeze leftovers for up to 3 months for a quick meal.
Details:
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: Serves 8
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten-Free
Notes:
- Masa harina is key for the authentic flavor and texture, available at most stores.
- For a quicker version, use pre-cooked rotisserie chicken.
Frequently Asked Questions:
Can I make this soup spicier?
Yes! Add cayenne pepper, fresh jalapenos, or spicy enchilada sauce.
What can I use as toppings?
Popular choices include tortilla strips, sour cream, shredded cheese, and cilantro. You can also add diced avocado or tomatoes for extra freshness.
Can I store this soup?
Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
Related Recipes:
- Cheesy Broccoli Cheddar Soup
- Creamy Chicken Tortilla Soup
- Loaded Baked Potato Soup
Conclusion:
This Chicken Enchilada Soup is perfect for chilly evenings or any time you’re craving a restaurant-quality meal at home. It’s easy to prepare and even better when served with all your favorite toppings!
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Copycat Chicken Enchilada Soup
Description
This delicious soup, inspired by a popular restaurant dish, is hearty, flavorful, and perfect for a cozy meal. It combines tender chicken, rich enchilada sauce, and melted cheeses to create a comforting bowl of goodness.
Ingredients
- Boneless, skinless chicken breasts
- Kosher salt & black pepper
- Vegetable oil
- Garlic, minced
- Chili powder, cumin, onion powder
- Unsalted chicken stock
- Masa harina (corn flour)
- Red enchilada sauce
- Monterey jack cheese, shredded
- Sharp cheddar cheese, shredded
- Optional: tortilla strips, cilantro, sour cream
Instructions
- Season the chicken: Rub chicken breasts with salt and pepper on both sides.
- Sear the chicken: In a large pot, heat oil and sear the chicken until golden on both sides. Set aside.
- Cook the aromatics: In the same pot, sauté garlic with chili powder, cumin, and onion powder until fragrant.
- Add stock and chicken: Pour chicken stock into the pot, scraping the bottom for flavor. Return the seared chicken to the pot and simmer for 30 minutes.
- Shred the chicken: Remove the chicken, shred, and return it to the pot.
- Thicken the soup: Mix reserved stock with masa harina and slowly whisk it into the soup. Add enchilada sauce and simmer for another 30 minutes, stirring occasionally.
- Add cheese: Turn off heat and stir in half of the cheeses. Serve with your desired toppings.
Notes
- Masa harina is key for the authentic flavor and texture, available at most stores.
- For a quicker version, use pre-cooked rotisserie chicken.