Description
A hearty and flavorful green chicken enchilada soup perfect for a cozy meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 clove garlic (minced)
- 1 quart chicken broth
- 3 cups water (divided)
- 1 cup masa harina
- 1 (10 oz) can green enchilada sauce
- 2 (4 oz) each cans diced green chiles
- 1 teaspoon salt
- 1 teaspoon Chile powder
- 1 teaspoon cumin
- Pepper (to taste)
- 4 oz shredded Monterey Jack cheese
- 4 oz cream cheese
- 2 cups cooked, shredded chicken
- Optional toppings: more cheese, crushed chips, sour cream, cilantro, jalapeños, etc.
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and cook until fragrant, about 30 seconds. Stir in the chicken broth.
- Combine 2 cups of the water with the masa harina, whisking until smooth. Pour into the pot, along with the remaining cup of water, enchilada sauce, and green chiles.
- Season with the salt, Chile powder, cumin, and pepper to taste.
- Cook for 30-40 minutes, or until thickened.
- Stir in the Monterey Jack and the cream cheese. Cook until both cheeses have melted, whisking as needed, about 10 minutes.
- Stir in the chicken and cook until heated through.
- Serve topped with additional toppings, if desired.
Notes
- Adjust the spice levels to your preference by adding more or less Chile powder.
- This soup can be made ahead of time and reheated before serving.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg