Chick'N Enchilada Soup Recipe

Name: Chick'N Enchilada Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 medium sweet onion, chopped; 4 cloves garlic, minced; 1 cup Masa Harina (found on the ethnic isle in the grocery); 6 cups hot water; 2 tablespoons Better Than Bouillon no-chicken bouillon; 2 cans black beans, drained and rinsed; 1 cup whole kernel corn; 2 cans red enchilada sauce; 1 cube Hatch chiles (or a 4 ounce can green chiles); 1 can diced tomatoes; 1 can fire-roasted tomatoes; 2 teaspoons salt; 1 teaspoon sugar; 1 1/2 teaspoons chili powder; 2 1/2 teaspoons ground cumin; 1 package Gardein Meatless Chick'n strips cut into thirds; Garnish: tortilla strips, avocado, lime juice, sour cream, etc

Servings: persons

3 tablespoons olive oil
1 medium sweet onion, chopped
4 cloves garlic, minced
1 cup Masa Harina (found on the ethnic isle in the grocery)
6 cups hot water
2 tablespoons Better Than Bouillon no-chicken bouillon
2 cans black beans, drained and rinsed
1 cup whole kernel corn
2 cans red enchilada sauce
1 cube Hatch chiles (or a 4 ounce can green chiles)
1 can diced tomatoes
1 can fire-roasted tomatoes
2 teaspoons salt
1 teaspoon sugar
1 1/2 teaspoons chili powder
2 1/2 teaspoons ground cumin
1 package Gardein Meatless Chick'n strips cut into thirds
Garnish: tortilla strips, avocado, lime juice, sour cream, etc

1
Heat a dutch oven over medium high heat. Add olive oil and allow it to heat through. Add onion and garlic. Cook until the onions are translucent and a bit golden.
2
Add Masa to the onion mixture. Give it a stir and allow it to cook for 1-0 minutes, stirring constantly.
3
Add 3 cups water and 1 tablespoon of the no chicken broth to the soup pot and stir to combine, making sure all of the mesa mix has been incorporated.
4
Add the remaining 3 cups water and 1 tablespoon no chicken broth to pot. Stir well.
5
Add the black beans, tomatoes (with juice), corn, chick'n pieces, enchilada sauce, spices and chilies. Stir to combine. Allow the soup to simmer for 10 minutes.
6
Serve with garnishes of your choice. You could use tortilla chips or even corn chips if you don't have tortillas to cut up and bake.

492

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 medium sweet onion, chopped, 4 cloves garlic, minced, 1 cup Masa Harina (found on the ethnic isle in the grocery), and more.

Yes, Chick'N Enchilada Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chick'N Enchilada Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions