There’s nothing I love more in the winter than a nice, hot, hearty, bowl of soup. This one is perfect! As a kid, I was extremely picky and this was one of the few things I would eat. I’m way less picky now that I’m an adult, but I still love this soup as much as when I was a kid.
Jump to the recipePrep
There are quite a few things to prep in this recipe. Let’s get the Pico de Gallo out of the way first. This is pretty easy, just wash and chop your onion, tomatoes, jalapeno, and cilantro. Mix them in a bowl and let it in the fridge until you’re ready to serve.
Prep the rest of your ingredients.
Cook your soup
Now you’ll want to start cooking your chicken. Heat some olive oil into a pan, add your chicken, and cook the breast for 4-5 on each side. Once they are browned, take them off of the heat and set them to the side. Once they’re cool enough to handle, shred the chicken into pieces. Don’t freak out of they aren’t cooked all the way, they’ll continue to cook in the soup. If you’re lazy and want to save some time, you could buy a rotisserie chicken and use that instead!
In a medium to large pot, heat up a dash of olive oil and cook your onions and garlic. Cook them for about two minutes, the onions should be translucent. Add your chicken stock to the pot.
In a separate bowl, mix together your masa and water. This helps the masa incorporate into your soup. It’s extremely important that you use masa flour, not regular flour or it won’t have the thick consistency. Add your masa and water mixture into the soup.
Add the rest of your ingredients, except for the chicken and beans. You’ll need to stir this constantly, otherwise, the cheese will settle at the bottom and burn. You don’t want burnt cheese soup, do you? Once the soup is boiling, lower the temperature and add the chicken and beans. Let it simmer for about 30 minutes and stir occasionally.
Serve and eat!
This is my favourite part! When your soup is done, pour some into a bowl and garnish with tortilla chips and the pico! This soup takes a little while to make, but it’s so worth it!
This soup will warm you up as well as fill your belly.
- 1 tablespoon olive oil
- 2 chicken breasts
- 1/4 cup onion diced
- 2 cloves garlic crushed
- 2 1/2 cups chicken broth
- 2 cups water
- 1/2 cup masa harina (corn flour)
- 1/2 cup enchilada sauce or taco sauce
- 16 slices velveeta cheese 8 oz
- 1 cup black beans
- 1/2 teaspoon salt
- 1 teaspoon chili powder
- 1 1/2 teaspoon cumin
- 1/4 cup onion diced
- 2 tomatoes
- 2 teaspoons jalapeno
- 2 teaspoons cilantro
- torilla strips or chips
-
Add olive oil to a pan and brown the chicken breast for 4-5 minutes on each side. Set aside to cool and then shred into pieces.
-
Prep your Pico de Gallo. Chop the onion, jalapeno, tomato, and cilantro. Mix them together in a bowl and chill it in the fridge.
-
Add a dash of oil, to a medium to large pot, and add your onions and garlic. Cook these for about two minutes. The onions should become translucent.
-
Add chicken stock.
-
In a separate bowl, mix your masa harina with the water until it is combined. This will make it easier to incorporate into the rest of the ingredients. The add it to your broth.
-
Add the spices, enchilada sauce (or taco sauce), and cheese. Bring it to a boil, whisking it the entire time. Whisking is important because otherwise the cheese will sink to the bottom and burn.
-
Once your mixture is at a boil, lower the temperature to a simmer and add the chicken and beans.
-
Let the soup simmer for 30 minutes, stirring occasionally.
-
Plate and garnish with your pico de gallo and corn chips!
Let me know if you tried it and what you think of this chicken enchilada soup in the comments below! If you would like to check out some more recipes from HeyLittleJ, click here!
xo Little J
