Masa harina is a soft flour made from ground dried corn that has been cooked and soaked in a diluted solution of limewater (calcium hydroxide), which gives it a distinct light-sour flavor.

Can I make Chicken Enchilada Soup in the slow cooker?

Yes. Sauté the onions and garlic and sprinkle the masa harina, then whisk in a cup of broth. Transfer this mixture along with the other ingredients (except the cheese) to the slow cooker and cook on low for 6 hours. Add cheese at the end.

How do you thicken Enchilada Soup?

This recipe uses a combination of masa harina and chicken broth as a thickener, which also provides a distinct corn flavor.

Creamy Copycat Chicken Enchilada Soup

Name: Creamy Copycat Chicken Enchilada Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Tex-Mex
Ingredients: 2 tablespoons olive oil; 1 small onion, finely chopped; 2 garlic cloves, minced; 1/2 cup masa harina; 6 cups chicken broth, divided; 1 4-ounces can green chiles; 1 15-ounces can fire roasted tomatoes with their juices; 2 teaspoons ground cumin; 1 teaspoon chili powder; 1 teaspoon paprika; 1/2 teaspoon salt; 1 cup red enchilada sauce; 1 pound boneless and skinless chicken breasts or thighs; 1 15-ounces can black beans, rinsed and drained; 12 ounces frozen corn; 4 ounces cream cheese, cut into small cubes and softened; 2 cups cheddar cheese, shredded

This rich and hearty soup blends tender chicken, black beans, and corn in a velvety cheesy broth. It is a convenient one-pot meal that delivers bold Tex-Mex flavors in just 30 minutes.

List of ingredients

2 tablespoons olive oil – used for sautéing aromatics.
1 small onion, finely chopped – provides a flavor base.
2 garlic cloves, minced – adds aromatic depth.
1/2 cup masa harina – thickens the soup and adds corn flavor.
6 cups chicken broth, divided – the primary liquid base.
1 4-ounces can green chiles – adds mild heat and tang.
1 15-ounces can fire roasted tomatoes with their juices (or diced tomatoes) – adds charred flavor.
2 teaspoons ground cumin – provides earthy warmth.
1 teaspoon chili powder – adds traditional spice.
1 teaspoon paprika – enhances color and flavor.
1/2 teaspoon salt – adjusts seasoning.
1 cup red enchilada sauce, mild – gives the soup its signature taste.
1 pound boneless and skinless chicken breasts or thighs – the main protein.
1 15-ounces can black beans, rinsed and drained – adds texture and fiber.
12 ounces frozen corn – adds sweetness and color.
4 ounces cream cheese, cut into small cubes and softened – creates a creamy texture.
2 cups cheddar cheese, shredded, plus more for serving – adds richness and saltiness.
Optional toppings: Shredded cheese, tortilla chips, chopped onions, sour cream, chopped cilantro, lime wedges, sliced or chopped avocado.

step-by-step instructions

Sauté aromatics: Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add onions and sauté for about 4 minutes until translucent, then stir in garlic for 30 seconds until aromatic.
Create the thickener: Sprinkle masa harina over the onions and garlic. Cook for 1 minute while stirring constantly. Gradually whisk in 1 cup of chicken broth to form a smooth paste.
Build the broth: Stir in green chiles, fire roasted tomatoes, ground cumin, chili powder, paprika, salt, enchilada sauce, and the remaining chicken broth.
Cook the chicken: Add chicken pieces, black beans, and corn. Bring the mixture to a gentle boil, then lower the heat and simmer uncovered for 10 to 12 minutes until the chicken is fully cooked.
Shred the meat: Remove the cooked chicken to a plate. Use two forks to shred the meat and then return it to the pot, stirring to combine.
Add the creaminess: Stir in the softened cream cheese cubes until completely melted. Remove the pot from the heat and stir in the shredded cheddar cheese until melted.
Finish and serve: Season with additional salt or pepper if needed. Serve immediately with your preferred toppings.

Ingredient Substitutions and Options

Using Rotisserie Chicken for Faster Prep

If you are short on time, you can use pre-cooked rotisserie chicken instead of raw breasts or thighs. Shred the chicken first and add it to the pot during the final stages of simmering to avoid overcooking the meat.

Swapping Black Beans for Other Varieties

While black beans are traditional, you can substitute them with pinto beans or cannellini beans. Ensure you use canned beans that are rinsed and drained to keep the broth color consistent and the flavor clean.

Selecting the Right Enchilada Sauce

The heat level of your soup depends largely on the red enchilada sauce. Mild sauce is recommended for a family-friendly version, but medium sauce can be used if you prefer a more noticeable kick.

Substituting Fire Roasted Tomatoes

Fire roasted tomatoes provide a smoky depth, but regular diced tomatoes work perfectly well. If using regular tomatoes, you may add a small pinch of smoked paprika to mimic the charred flavor.

Guide to Thickening the Soup

Understanding the Role of Masa Harina

Masa harina is corn flour treated with lime, which gives the soup a distinct corn tortilla flavor. It acts as a thickening agent that provides a more authentic Tex-Mex profile than standard cornstarch or flour.

Using Corn Tortillas as a Thickener

If you do not have masa harina, you can use finely chopped corn tortillas. Process them in a food processor or chop them by hand and add them when you add the chicken; they will break down as the soup simmers.

Preventing Lumps with a Masa Slurry

To ensure a perfectly smooth texture, you can create a slurry. Mix the masa harina with a small amount of room-temperature water or broth before stirring it into the pot to eliminate dry clumps.

Alternative Cooking Methods

Preparing the Soup in a Slow Cooker

Sauté onions, garlic, and masa harina in a pan first, then whisk in one cup of broth. Transfer this mixture to the crockpot along with all other ingredients except the cheeses. Cook on low for 6 hours, shred the chicken, and stir in the cheeses at the very end.

Using Bone-In Chicken for Extra Flavor

Bone-in chicken thighs can be used to add more depth to the broth. Increase the simmering time by 10 to 15 minutes to ensure the meat is cooked through and pulls away easily from the bone before shredding.

Best Toppings and Serving Ideas

Adding Freshness with Avocado and Lime

Slices of fresh avocado add a buttery contrast to the spicy broth. A squeeze of fresh lime juice just before eating brightens the heavy flavors and cuts through the richness of the cheese.

Creating Texture with Tortilla Chips

Crunchy tortilla chips or fried tortilla strips provide a necessary textural contrast to the creamy soup. Add them directly on top of the bowl just before serving so they remain crisp.

Enhancing with Sour Cream and Cilantro

A dollop of sour cream adds a cool, tangy element that balances the heat of the green chiles. Freshly chopped cilantro adds a herbal note that complements the cumin and chili powder.

Storing and Reheating Your Soup

Refrigerator Storage Duration

Store any leftover soup in an airtight container in the refrigerator. It will remain fresh for 1 to 2 days, as the dairy components can degrade more quickly than a clear broth.

Avoiding the Freezer for Dairy-Based Soups

It is not recommended to freeze this soup after adding the cream cheese and cheddar. Freezing and thawing often causes the dairy to separate, resulting in a grainy or broken texture.

Best Methods for Reheating

Reheat the soup on the stovetop over low to medium-low heat. Stir frequently to ensure the cheese melts evenly and the soup does not scorch on the bottom of the pot.

Enchilada Soup vs Tortilla Soup

Differences in Base Ingredients

The primary difference is the base sauce; enchilada soup utilizes red enchilada sauce for a bolder, more complex flavor. Tortilla soup typically relies on a simpler base of tomatoes and chicken stock.

Variations in Texture and Consistency

Enchilada soup is significantly thicker and creamier due to the addition of cream cheese and shredded cheddar. Tortilla soup is generally a thinner, brothier dish that is lighter on the palate.

Frequently Asked Questions

Can I use low-fat cream cheese?

Yes, you can use low-fat or light cream cheese, though the soup will be slightly less rich. Full-fat cream cheese is recommended for the most luscious and smooth consistency.

What if I cannot find masa harina at my store?

Look in the international or baking aisle. If it is unavailable, use the finely chopped corn tortilla method mentioned in the thickening section to achieve a similar flavor.

How do I stop the cheese from separating during heating?

Always remove the pot from the direct heat source before stirring in the shredded cheddar cheese. The residual heat is sufficient to melt the cheese without causing the oils to separate.

Can I add more vegetables to the recipe?

Yes, diced bell peppers or carrots can be sautéed with the onions. Adding these vegetables increases the nutritional value without significantly altering the traditional flavor profile.

Is the soup too spicy for children?

By using mild enchilada sauce and canned mild green chiles, the soup is generally mild enough for children. You can further reduce the heat by omitting the chili powder.

How do I make the soup even thicker?

If you prefer a very thick consistency, increase the masa harina by two tablespoons. Be sure to cook the flour properly during the roux stage to avoid a raw taste.