Chicken Enchilada Soup

Chicken Enchilada Soup

Chicken Enchilada Soup

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Gluten free
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour


  • 1 tablespoon olive oil
  • 1 uncooked chicken breast , boneless and skinless
  • salt and pepper, to lightly season chicken
  • ¼ medium yellow onion, chopped (about 1/2 cup)
  • ½ tablespoon tomato paste
  • 1 clove garlic, minced
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • 1 pinch cayenne pepper
  • ½ can mild green chilies, about 2 ounces
  • 2 cups chicken broth
  • ¾ cup enchilada sauce , about half of a 10-ounce can
  • ½ cup frozen roasted corn
  • tablespoon masa harina, or corn flour
  • 1 tablespoon sour cream, divided
  • ½ tablespoon cilantro, roughly chopped
  • grated cheddar cheese, optional


  • Add olive oil to a small Dutch oven or soup pot over medium high heat. Lightly season chicken with salt and pepper. Once oil begins to smoke, add chicken and cook through, about 4 minutes on each side.
    1 tablespoon olive oil
    1 uncooked chicken breast
    salt and pepper
  • Add onion to hot pot and cook several minutes, until translucent. Whisk in tomato paste, green chilies, garlic and spices. Cook 1 minute. Add some of the broth to deglaze pot then add remainder of broth and enchilada sauce and bring to a boil. Shred or cube chicken once cool enough then add to soup.
    1/4 medium yellow onion
    1/2 tablespoon tomato paste
    1 clove garlic
    1/2 teaspoon chili powder
    1/2 teaspoon ground cumin
    1 pinch cayenne pepper
    1/2 can mild green chilies
    2 cups chicken broth
    3/4 cup enchilada sauce
    1/2 cup frozen roasted corn
  • Reduce heat and simmer for 20 minutes, stirring occasionally.
Make a slurry
  • Take ½ cup of liquid from soup and stir in the masa harina. Whisk until completely combined then slowly pour into pot while stirring until soup thickens.
    1½ tablespoon masa harina
  • Serve with a garnish with a small dollop of sour cream, grated cheddar cheese and a good pinch of chopped cilantro.
    1 tablespoon sour cream
    1/2 tablespoon cilantro
    grated cheddar cheese


Prefer dark meat? Use two small chicken thighs with skin in bone in place of chicken breast.  Cook about 5 minutes on each side.  Remove and discard skin and and de-bone.  Cube or shred and add right away to pot to finish cooking in soup. Using chicken thighs will also enhance flavor.


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