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Hearty Mexican Chicken Soup

Featured in Filling Main Courses.

This comforting soup brings together tender chicken, black beans, corn, and tomatoes in a rich, cheesy broth seasoned with Mexican spices. It's like enjoying chicken enchiladas in soup form.

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Clare Greco
Updated on Tue, 21 Jan 2025 13:28:50 GMT
A hearty bowl of soup topped with tortilla chips, diced tomatoes, corn, black beans, cilantro, and a swirl of cream. Pin it
A hearty bowl of soup topped with tortilla chips, diced tomatoes, corn, black beans, cilantro, and a swirl of cream. | recipesim.com

My Cozy Chicken Enchilada Soup

I created this soup one chilly evening when I was craving enchiladas but wanted something more comforting. Now it's become our favorite winter meal. The rich red sauce loaded with tender chicken black beans and sweet corn all swimming in a creamy cheesy broth makes everyone ask for seconds. My kitchen smells amazing every time I make it.

The Perfect Winter Warmer

As soon as the weather turns cool this soup becomes a weekly favorite in our house. I often use rotisserie chicken to make it extra easy. The blend of chili spices and melty cheese turns simple ingredients into something magical. My family starts hovering around the kitchen as soon as they smell it cooking.

What You'll Need

  • Olive oil: Just enough to get those veggies going.
  • Yellow onion and garlic: These create such a wonderful base flavor.
  • Chicken broth: I use low sodium so I can control the salt.
  • Chicken breasts: Rotisserie chicken works perfectly too.
  • Tomatoes with green chilies: I use mild my kids prefer it.
  • Tomato sauce: Gives the soup its rich color.
  • Spices: The mix of chilis cumin and coriander is just perfect.
  • Masa harina: This magic ingredient adds that authentic enchilada taste.
  • Frozen corn: So much sweeter than canned.
  • Black beans: Give them a good rinse first.
  • Sharp cheddar: Grate it yourself it melts better.

Let's Make Some Soup

Start with the Basics
Get those onions and garlic going in your biggest pot they smell amazing.
Cook Your Chicken
Simmer it in broth until tender then shred it into bite sized pieces.
Build the Flavors
Now add your tomatoes and all those wonderful spices.
The Secret Step
Whisk that masa harina with broth until smooth then stir it in.
Almost Done
Let it simmer then add your beans and corn.
Cheese Time
Take it off the heat stir in that melty cheese until everything's creamy.
Time to Eat
Serve it up with all your favorite toppings.
A bowl of creamy chicken soup garnished with cheese, tomatoes, corn, black beans, and fresh cilantro, served alongside a small dish of cilantro. Pin it
A bowl of creamy chicken soup garnished with cheese, tomatoes, corn, black beans, and fresh cilantro, served alongside a small dish of cilantro. | recipesim.com

Make it Special

My family loves setting up a little topping bar with crushed tortilla chips fresh cilantro diced avocado and extra cheese. Everyone gets to customize their bowl exactly how they like it.

The Magic of Masa

Trust me on the masa harina it's worth finding. It gives the soup that authentic enchilada taste you just can't get with regular flour. Check the international aisle at your grocery store that's usually where I find it.

Save Some for Later

This soup keeps beautifully in the fridge for about 4 days. I often make a double batch and freeze portions for busy nights. Just thaw overnight and warm it up slowly. The flavors get even better the next day.

Frequently Asked Questions

→ What is masa harina and can I substitute it?

Masa harina is a corn flour used to thicken the soup and add authentic flavor. You can substitute with regular cornmeal or flour, but the taste will be slightly different.

→ Can I make this soup in a slow cooker?

Yes, you can cook this in a slow cooker on low for 6-8 hours. Add the masa mixture and cheese during the last 30 minutes of cooking.

→ How long does this soup keep?

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently to prevent the cheese from separating.

→ Can I freeze this soup?

While you can freeze this soup, the texture may change slightly due to the cheese and cream. Freeze for up to 2 months and thaw overnight in the refrigerator.

→ How can I make this soup spicier?

Add more chili powder, use hot diced tomatoes with chilies, or include diced jalapeños with the onions. You can also serve with hot sauce on the side.

Conclusion

This hearty Mexican chicken soup combines tender chicken, beans, and corn in a rich, cheesy broth that captures the essence of classic enchiladas.

Cheesy Chicken Enchilada Soup

A rich, creamy soup that captures all the flavors of chicken enchiladas with tender chicken, beans, corn, and plenty of melted cheese.

Prep Time
15 Minutes
Cook Time
40 Minutes
Total Time
55 Minutes

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Mexican

Yield: 6 Servings (6 bowls)

Dietary: Gluten-Free

Ingredients

01 1 Tbsp olive oil.
02 1 medium yellow onion chopped (1 1/2 cups).
03 3 cloves garlic minced (1 tbsp).
04 3 (14.5 oz) cans low-sodium chicken broth, divided.
05 1 lb boneless skinless chicken breasts, pounded to even thickness.
06 Salt and freshly ground black pepper.
07 1 (14.5 oz) can diced tomatoes with green chilies.
08 1 (8 oz) can tomato sauce.
09 2 1/2 tsp chili powder.
10 2 1/2 tsp ancho chili powder.
11 1 1/2 tsp ground cumin.
12 3/4 tsp ground coriander.
13 1 cup masa harina.
14 1 1/4 cups frozen corn.
15 1 (14.5 oz) can black beans, drained and rinsed.
16 1 3/4 cup shredded sharp cheddar cheese.

Instructions

Step 01

Heat olive oil in a large pot over medium heat. Add onion and saute 2 minutes then add garlic and saute 1 minute longer.

Step 02

Pour in 2 cans of the chicken broth, add chicken and season with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover and simmer until chicken has cooked through (165 in center of each piece), about 10 - 15 minutes.

Step 03

Remove chicken to a cutting board and rest 5 minutes then shred or chop.

Step 04

While chicken is resting, pour canned tomatoes, tomato sauce, chili powder, ancho chili powder, cumin and coriander into soup.

Step 05

In a medium mixing bowl whisk together remaining 1 can chicken broth with masa harina until well blended and no lumps remain. Pour into soup and stir.

Step 06

Reduce heat to medium-low, cover and cook stirring occasionally until soup has thickened, about 5 minutes. Stir in black beans and corn and heat through.

Step 07

Off heat stir in cheddar cheese, mixing until melted. Stir in up to 1 cup water to thin slightly if desired.

Notes

  1. Can use 2 1/2 cups cooked rotisserie chicken or leftover cooked chicken.
  2. Regular chili powder can substitute for ancho chili powder but may be spicier.
  3. Optional toppings: shredded cheese, tortilla strips, diced tomatoes, avocado, cilantro, sour cream.

Tools You'll Need

  • Large pot.
  • Mixing bowl.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 420
  • Total Fat: 18 g
  • Total Carbohydrate: 38 g
  • Protein: 32 g