Chicken Enchilada Soup (Small Batch)

Name: Chicken Enchilada Soup (Small Batch)
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Cuisine: American
Ingredients: ½ tsp Table Salt (1/2 tsp. Salt (plus more to taste)); ½ tsp Garlic Powder (1/2 tsp. Garlic Powder); ½ tsp Paprika (1/2 tsp. Paprika); ½ tsp Mexican Oregano (1/2 tsp. Mexican Oregano); ½ tsp Chili Powder (1/2 tsp. Chili Powder); ½ tsp Cumin Powder (1/2 tsp. Ground Cumin); 1 tbsp Olive Oil (1 tbsp. Oil (like avocado or olive)); 12 oz Chicken Breast (12 oz. boneless, skinless Chicken Breast); ½ cup Yellow Onion (1/2 cup finely chopped Onion (yellow or white)); ½ piece Jalapeño (1/2 medium Jalapeño (seeds removed / finely chopped (optional!))) — optional; 2 cloves Garlic (2 cloves Garlic (minced)); ⅓ cup Masa Harina (1/3 cup Masa Harina); 2 cup Low-Sodium Chicken Broth (2 cups low-sodium Chicken Broth); 1 can Red Enchilada Sauce (1 can Red Enchilada Sauce (10 oz.)); 1 can Black Beans (1 can Black Beans ((15 oz.), drained and rinsed)); ¼ cup Cream Cheese (1/4 cup Whipped Cream Cheese); 2 tsp Lime Juice (2 tsp. Fresh Lime Juice); 1 tbsp Cilantro (1 tbsp. finely chopped Cilantro (finely chopped) + Cilantro); 0 pieces Cheddar Cheese (Shredded Cheese (cheddar, pepper jack, monterey jack, or Mexican blend)); 0 pieces Sour Cream (Sour Cream); 0 pieces Tortilla Strip (Crushed Tortilla Chips or Tortilla Strips)

Chicken Enchilada Soup (Small Batch) - Soup (American)

60 minAmerican

Servings6

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Egg Free

Ingredients

For 6 servings

Table Salt½ tsp · 1/2 tsp. Salt (plus more to taste)
Garlic Powder½ tsp · 1/2 tsp. Garlic Powder
Paprika½ tsp · 1/2 tsp. Paprika
Mexican Oregano½ tsp · 1/2 tsp. Mexican Oregano
Chili Powder½ tsp · 1/2 tsp. Chili Powder
Cumin Powder½ tsp · 1/2 tsp. Ground Cumin
Olive Oil1 tbsp · 1 tbsp. Oil (like avocado or olive)
Chicken Breast12 oz · 12 oz. boneless, skinless Chicken Breast
Yellow Onion½ cup · 1/2 cup finely chopped Onion (yellow or white)
Jalapeño½ piece · 1/2 medium Jalapeño (seeds removed / finely chopped (optional!)) · optional
Garlic2 cloves · 2 cloves Garlic (minced)
Masa Harina⅓ cup · 1/3 cup Masa Harina
Low-Sodium Chicken Broth2 cup · 2 cups low-sodium Chicken Broth
Red Enchilada Sauce1 can · 1 can Red Enchilada Sauce (10 oz.)
Black Beans1 can · 1 can Black Beans ((15 oz.), drained and rinsed)
Cream Cheese¼ cup · 1/4 cup Whipped Cream Cheese
Lime Juice2 tsp · 2 tsp. Fresh Lime Juice
Cilantro1 tbsp · 1 tbsp. finely chopped Cilantro (finely chopped) + Cilantro
Cheddar Cheese0 pieces · Shredded Cheese (cheddar, pepper jack, monterey jack, or Mexican blend)
Sour Cream0 pieces · Sour Cream
Tortilla Strip0 pieces · Crushed Tortilla Chips or Tortilla Strips

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Steps

1Season the Chicken, and let it Rest at Room Temperature. Combine the homemade seasoning blend: (1/2 tsp. each of salt, garlic powder, paprika, Mexican oregano, chili powder, and cumin). Season the 12 oz. boneless, skinless Chicken Breast on all sides with the seasoning blend, then set the chicken aside to rest at room temperature for about 10-15 minutes while you prepare the other ingredients.
2Cook the Chicken. Heat 1 tbsp. Oil over medium heat in a large saucepan, medium pot, or medium-ish ceramic dutch oven (the one in these photos is a 3.5 quart ceramic dutch oven). Cook the chicken in the oil for 5-6 minutes per side, or until browned on the outside and the internal temperature registers 165 F. Transfer the chicken to a large bowl or plate to briefly cool.
3Cook the Onions, Jalapeños, and Garlic. Add 1/2 cup finely chopped Onion, 1/2 medium Jalapeño(finely chopped), and a pinch of salt to the pot, stirring any browned bits from the bottom into the vegetables. Cook until the onions are softened, about 3-4 minutes, then stir in 2 cloves Garlic (minced), and cook for another 30 seconds.
4Add the Masa Harina, Chicken Broth, Enchilada Sauce, and Black Beans. Stir 1/3 cup Masa Harina into the softened vegetables. Cook for about two minutes, stirring frequently, then pour in 2 cups low-sodium Chicken Broth, 1 can Red Enchilada Sauce, and 1 can Black Beans (drained and rinsed). Turn the heat beneath the pot up to medium-high to bring everything to a simmer. Simmer, stirring frequently (to prevent the masa harina from sticking to the bottom), for about ten minutes.
5Stir in Shredded Chicken and Whipped Cream Cheese. Once the chicken is cool enough to handle, use two forks to shred it into fine pieces. Add the shredded chicken to the pot of soup, along with 1/4 cup Whipped Cream Cheese. Stir to combine (the whipped cream cheese may not melt immediately, but that’s ok!), then let the soup simmer for another fifteen minutes. Stir every now and then to encourage the whipped cream cheese to blend into it.
6Stir in Lime Juice and Cilantro. Before serving, stir in 2 tsp. Fresh Lime Juice and 1 tbsp. finely chopped Cilantro (if using). Taste and season with more salt if needed, then serve with your favorite toppings!