Pioneer Woman Chicken Enchilada Soup
The Pioneer Woman Chicken Enchilada Soup is an easy, one-pot recipe that can be served in 30 minutes! This soup is creamy and loaded with shredded chicken, black beans, corn, and tomatoes cooked in a spicy, cheesy broth – Don’t forget the toppings! This will be a new family favorite!
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion diced
- 2 garlic cloves minced, or to taste
- ½ teaspoon ground cumin
- ½ cup masa harina
- 3 cups chicken stock or broth low sodium
- 2 cups cooked shredded or chopped chicken I just use a rotisserie chicken
- 14 ounces enchilada sauce I used O Organics Enchilada Sauce
- 15 ounce can of black beans rinsed well and drained
- 1 cup frozen corn kernels
- 15 ounces can diced tomatoes fire-roasted tomatoes are delicious in this recipe
- 4 ounces chopped green chiles
- salt and pepper to taste
- 4 ounces cream cheese room temperature, cubed
- 4 ounces sharp cheddar cheese grated, about 1 cup
- 4 ounces Monterey Jack cheese grated, about 1 cup
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Cook the onions until translucent, about 4 minutes.
- Add the garlic and cumin and cook for a minute more.
- Add the masa harina and cook for one more minute. Add one cup of the chicken stock and stir well. Stir in the remaining chicken stock.
- Put the shredded chicken, tomatoes, black beans, enchilada sauce, green chiles, corn, and salt and pepper in a pot. Cook the soup for 10 minutes over medium heat, stirring frequently to prevent it from sticking to the bottom.
- Add the cream cheese and stir until melted. Add in the cheddar cheese and Monterey Jack cheese a handful at a time, stirring until melted before mixing in more.
- Serve immediately with the toppings of your choice.
Notes
- Rotisserie chicken is a good choice. Not only is it quick and easy, but it makes this recipe so fast and easy.
- If possible, make sure you have all the ingredients prepped and ready before you start cooking, as this soup cooks quickly.
- Toppings really “make” this soup. I recommend having at least three options and more if you can it’s always better to have more options!
Nutrition
Calories: 575kcalCarbohydrates: 45gProtein: 35gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 93mgSodium: 1311mgPotassium: 789mgFiber: 10gSugar: 11gVitamin A: 1199IUVitamin C: 17mgCalcium: 371mgIron: 5mg
Tried this recipe?Let us know how it was!