Perfect Chicken Enchilada Soup

    Perfect Chicken Enchilada Soup


    420 people made this

    About this recipe: This soup is Mexican-inspired. Chicken breasts are simmered with chicken stock, masa harina, enchilada sauce and Cheddar cheese. Serve with grated cheese and crumbled tortilla chips, if desired.

    Serves: 8 

    • 450g skinless, boneless chicken breast fillets
    • 1 tablespoon vegetable oil
    • 80g onion, diced
    • 1 clove garlic, finely chopped
    • 1 litre chicken stock
    • 115g masa harina
    • 750ml water, divided
    • 250g enchilada sauce
    • 225g Cheddar cheese, grated
    • 1 teaspoon salt
    • 1 teaspoon chilli powder
    • 1/2 teaspoon ground cumin

    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.
    2. Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken stock.
    3. In a bowl, whisk together masa harina and 500ml water until well blended. Pour into pot with remaining 250ml water, enchilada sauce, Cheddar, salt, chilli powder and cumin. Bring to the boil.
    4. Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.


    Masa harina can be purchased online.

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