A rich and hearty chicken enchilada soup with smoky spices, tomatoes, jalapeños and red enchilada sauce. Masa harina thickens the broth and adds authentic corn flavor, while grilled seasoned chicken, Monterey Jack, avocado, tomatoes, lime and crunchy tortilla chips make a flavorful finish.
 |
| Enchilada Soup |
Servings: About 6
Prep Time: About 20 minutes
Cook Time: About 30 minutes
Ingredients:
Spice Rub:
- 1½ teaspoons smoked paprika
- 1½ teaspoons garlic powder
- 1½ teaspoons cayenne pepper, optional
- 1½ teaspoons ground cumin
- 1½ teaspoons onion powder
- 1 teaspoon kosher salt
Chicken:
- 1 large boneless, skinless chicken breast
- Neutral oil, as needed
Soup:
- 1 tablespoon neutral oil
- 1 cup diced yellow onion
- 2–3 jalapeños, seeded and diced
- 2 tablespoons garlic purée
- 1½ teaspoons smoked paprika
- 1½ teaspoons garlic powder
- ½ teaspoon chipotle chili powder
- 1 (15-ounce) can red enchilada sauce
- 1 (15-ounce) can diced tomatoes with green chiles
- 4 cups chicken broth
- 1 cup masa harina
- 2 cups water
- Kosher salt and freshly ground black pepper, to taste
For Serving:
- Shredded Monterey Jack cheese
- Diced avocado
- Chopped cilantro
- Diced tomatoes
- Lime wedges
- Crushed tortilla chips
Instructions:
- Combine all of the spice rub ingredients in a small bowl and mix well.
- Place the chicken breast in a large zip-top bag and pound it to an even thickness.
- Heat a cast-iron skillet over high heat.
- Lightly coat both sides of the chicken with oil and season generously with the spice rub. Lightly oil the hot skillet and cook the chicken for approximately 3 minutes per side, or until the internal temperature reaches 160°F. Remove from the skillet and set aside. When cool enough to handle, dice the chicken.
- Heat 1 tablespoon neutral oil in a medium pot over medium heat. Add the onion and jalapeños and cook for a few minutes, until they just begin to soften.
- Add the garlic purée and cook until fragrant, about 40 seconds. Stir in the smoked paprika, garlic powder and chipotle chili powder.
- Add the diced tomatoes with green chiles, enchilada sauce and chicken broth. Stir well and bring to a boil.
- In a separate bowl, whisk the masa harina with 2 cups water until smooth. Slowly pour the mixture into the bubbling soup while stirring continuously. Return to a simmer and cook until the soup thickens.
- Season to taste with kosher salt and black pepper.
- Ladle the soup into bowls. Top each serving with shredded Monterey Jack cheese, diced chicken, avocado, tomatoes and cilantro. Finish with a squeeze of fresh lime juice and crushed tortilla chips for added crunch.
Tip: Add the masa harina mixture gradually while stirring to prevent lumps. The soup will continue to thicken as it simmers, so additional chicken broth can be added if you prefer a thinner consistency.
Source: Sam the Cooking Guy