Description
A creamy, comforting Tex-Mex chicken enchilada soup made with tender chicken, black beans, corn, and a cheesy broth. Perfect for beginners and ready in just 30 minutes.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup masa harina
- 6 cups chicken broth, divided
- 1 (4-ounce) can green chiles
- 1 (15-ounce) can fire roasted tomatoes (or diced tomatoes)
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1 cup red enchilada sauce (mild or medium)
- 1 pound boneless, skinless chicken breasts or thighs
- 1 (15-ounce) can black beans, rinsed and drained
- 12 ounces frozen corn
- 4 ounces cream cheese, softened and cubed
- 2 cups shredded cheddar cheese
- Optional toppings: sour cream, tortilla chips, green onions, cilantro, red onions, avocado, lime wedges
Instructions
- Heat olive oil in a large pot over medium-high heat. Add chopped onion and cook until translucent, about 4 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
- Sprinkle masa harina over the onions and garlic. Stir continuously for about a minute to toast, then gradually add 1 cup of chicken broth while stirring to avoid lumps.
- Add green chiles, fire-roasted tomatoes, enchilada sauce, cumin, chili powder, paprika, salt, and the remaining chicken broth. Stir well.
- Stir in chicken, black beans, and corn. Bring to a gentle boil, then reduce heat and simmer uncovered for 10–12 minutes or until chicken is fully cooked.
- Remove chicken from the pot, shred it with two forks, and return it to the soup. Stir to combine.
- Add softened cream cheese and stir until fully melted into the soup. Remove pot from heat and stir in shredded cheddar cheese until smooth.
- Adjust seasoning if needed and serve hot with desired toppings.
Notes
- Use rotisserie or leftover chicken to save time.
- Ensure cream cheese is softened to avoid clumping.
- Substitute masa harina with finely chopped corn tortillas if unavailable.
- Store leftovers in the fridge for up to 2 days. Avoid freezing after adding dairy.
- Reheat slowly on stovetop to preserve creamy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 501
- Sugar: 7g
- Sodium: 2001mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0.01g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 110mg