Chicken Enchilada Soup is a quick and easy way to get a delicious dinner on the table with things you have on your pantry shelf.
We’ve been having some crazy weather here in Portland. Lots of rain and wind. Just yesterday we had a fence blow down and a tree blow over! It’s perfect soup weather. Thanks to a well stocked pantry I was able to put together this chicken enchilada soup in a matter of minutes!
I have a list of certain canned foods I like to keep on hand at all times because I know that there will always be something I can make for dinner. Here are some of my topped canned foods that I make sure are in my “can”try at all times:
I have other canned food around but the above are my must haves. I had everything I needed to make up a batch of easy and nutritious enchilada soup. In addition to my can of enchilada sauce, I used a can of diced tomatoes, green chilies, corn and chicken broth and some other ingredients I had on hand and we had a delicious dinner.
What is Chicken Enchilada Soup?
This soup tastes just like an enchilada! The recipe calls for masa harina to thicken the soup. Masa is a flour made from corn that used in a lot of Mexican cooking and to make tortillas. It is easy to find in the ethnic section of your local grocery store. The masa gives the soup a nice texture and authentic flavor.
I topped the soup with some sour cream, cheddar cheese and green onions. It would also be great with some tortilla chips crushed on top. So thanks to my well stocked “can”try I could easily and quickly have a delicious dinner on the table. Not all of us can get our food directly from a farm but canned food is one of the best ways to get food from the farm to our family’s table. The canning process locks in foods’ freshness, flavor and nutrients at the peak of ripeness, just hours after picking. It’s field to sealed!
For more information about canned food, please read about the “Cans Get You Cooking” program which is dedicated to spreading the message that the ironclad technology of cans seals in freshness, flavor, nutrition, and goodness so that you can create meals you feel good about serving and that your family will love. Be sure to sure to visit CansGetYouCooking.com, like them on Facebook, follow them on Pinterest, or watch them on YouTube.
For a few other delicious soup recipes check out these:
Chicken Enchilada Soup Recipe
- 2 C of diced chicken I used breast meat
- 1 Tbsp olive oil
- 1/2 C onion diced
- 2 cloves garlic minced
- 4 C chicken broth
- 1/2 C masa harina
- 2 C water divided
- 1 C enchilada sauce
- 1 4.5 oz. can mild green chilies
- 1 12 oz. can diced tomatoes
- 1 can corn
- 1/2 tsp salt
- 1 tsp chili powder
- 1/2 tsp ground cumin
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Cook onion and garlic in oil until onions are translucent.
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Add in chicken broth.
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In a bowl combine 1 cup water with 1/2 C masa harina. Mix until well blended and smooth.
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Add into chicken broth and stir to combine.
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Add in remaining 1 C water, enchilada sauce, green chilies, corn and tomatoes into chicken broth mixture.
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Add in salt, chili powder and cumin.
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Bring to a boil.
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Add in chicken and reduce heat and allow to simmer for 30-40 minutes, until thickened.
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If it thickens too much add some additional water or chicken broth.
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This looks really delicious and I am going to put in my stack of soups to try.
How fun having all your kiddos home. Mine comes home Saturday night and I am beyond excited to see her! I can’t imagine this kind of excitement X4!
Merry Christmas!
Hope you enjoy the soup and have fun with your daughter too! I can’t wait!!
Could cornmeal be used instead of the masa harina?
I think cornmeal is gritter than masa harina so it might change the texture a bit.
I don’t speak english, but I use de google traslate and enjoy your recypes. In the
Chicken Enchilada Soup you put: “2 C of diced chicken”. Please, what means the C.
Roger
C stands for Cup
Thanks for linking this tasty soup to Marvelous Monday last week – I’m featuring it as one of my favs tonight. Have a good [email protected]
Thanks for the feature!!
So So good!!! Easy to make too.
So glad you enjoyed it!
What would be a good substitute for the “masa harina”?
You could add in some tortilla chips to the soup which will act as a thickener
Hi! I saw this recipe, so I ran to the store (well, actually I drove 😜) to get the enchilada sauce and the Masa Harina flour. Had the rest on hand. Looks so good in the pic.
I am making this and as we speak, it is simmering to thicken. My boyfriend likes this soup, but only had it in restaurants. He is a semi truck driver and he called to say he’s on his way home and is there anything to eat? I said I found this recipe and am making it now. It’ll be ready when he arrives. I am going to serve it with the sour cream on top, along with shredded cheese, green onion and also some multicolored tortilla strips. I hope he likes it! Smells amazing! 😊
I hope you enjoyed your soup! We love it.
Leigh Anne, I may have overlooked the number of servings this recipe makes, do you have an idea? The recipe sounds delicious, the weather will be in the teens tomorrow and I’m thinking this would be a wonderful, warm supper! Thanks, Karla
I would say about six – of course depending on serving size.
Is the chicken precooked? Thanks!
Melinda, yes it is.