Chicken Enchilada Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8 Servings
  • 1 pound boneless, skinless chicken breasts, cut into thin strips
  • 3 Tablespoons canola oil, divided
  • ½ cup diced onion
  • ½ cup red bell pepper
  • 1 – 4 oz can green chilis
  • 1 – 15 oz can black beans, drained and rinsed
  • 1 – 10 oz can red enchilada sauce
  • 3 cups low sodium chicken stock
  • ½ teaspoon dried oregano
  • ½ teaspoon salt (if needed)
  • ½ teaspoon garlic powder
  • 2 Tablespoons masa harina
  • Optional: cilantro, cheddar cheese, tortilla chips, thick greek yogurt
  1. In a medium skillet over medium heat, add 2 Tablespoons canola oil
  2. Add chicken until cooked through, about 4 minutes on each side, set aside
  3. In a medium Dutch oven over medium heat, add remaining canola oil, onion, and red pepper
  4. Sauté until translucent
  5. Add remaining ingredients (until garlic powder)
  6. When soup starts to simmer, add masa harina, stir and turn heat down to medium low
  7. Shred chicken and add to soup
  8. Garnish with cilantro, cheese, tortilla chips or thick Greek yogurt
If you can't find masa harina, regular all-purpose flour works the same way, but does not give the same corn flavor.

Check for taste before adding salt. If using regular broth (not low-sodium), you may NOT need to add extra salt.
Recipe by Salubrious RD at