If you like chicken enchiladas, you’ll love this chicken enchilada soup. It’s filled with chicken, black beans, corn and tomatoes. It has lots of cheddar cheese to make it rich and creamy and it’s nice and thick because I added harina, a fine Spanish pre-cooked corn meal. You can find this cornmeal in the Hispanic section of your supermarket. You can also use masa harina, but I usually opt for just harina because it’s easier to come by. You can also substitute very fine or fine corn meal, but you’ll have to cook the soup longer, at least 40 minutes. This soup can be cooked quickly, or made in the crockpot. When I made it yesterday, I started everything on the stove, brought it to a boil, and then transferred it to the crockpot. After 2 – 3 hours on high, it was ready to go. You can also cook on low for 4 – 5 hours. Just be sure not to add the cheese and fresh cilantro until ready to serve, then turn your crockpot to keep warm or off.

Chicken Enchilada Soup Recipe

Ingredients

2 lbs boneless skinless chicken breasts, chopped
1 large onion, diced
2 cloves garlic, diced fine
1 – 15 oz can black beans, drained and rinsed
1 – 11 oz can Mexi-corn, drained and rinsed (corn with added bell peppers)
1 – 10 oz can enchilada sauce
1 – 15 oz can diced tomatoes, or diced tomatoes and green chilis
4 cups chicken stock
4 tablespoons harina (fine pre-cooked cornmeal, I use P.A.N. Brand) or masa harina
2 teaspoons cumin
1 teaspoon coriander
2 cups shredded cheddar cheese
1/4 cup freshly chopped cilantro
salt and pepper
olive oil

Method

1. Preheat a large soup pot. Drizzle with olive oil. Salt and pepper chicken. Add to soup pot. Add chopped onion. Cook until chicken is done. Add garlic and saute for 2 – 3 minutes. Add beans, corn, canned tomatoes, enchilada sauce and chicken stock. Add cumin and coriander. Bring to a boil and reduce to medium or medium-low heat. Add masa harina, by the tablespoon, sprinkling it evenly over the top of the soup. After adding each tablespoon, mix into the soup well to prevent clumping.

2. Cook soup for 20 – 30 minutes. After soup is done, add cheddar cheese and freshly chopped cilantro. Mix until cheese is melted and turn heat off. Serve.

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