Let’s be honest, chicken enchiladas are delicious. They are wholesome and hearty and super tasty. While I have made enchiladas before, I never have made a soup version. Sure I’ve had it at various restaurants and it’s always been delicious, but I’ve never actually cooked it myself. I thought to myself that it couldn’t be too hard. A blend of veggies, cheese, and chicken is always a great combination. It didn’t hurt that it was in the 20s either. It was so cold that day, and the weather was perfect for a nice hearty soup. In the end, we paired it with a delicious beer and topped it with crispy, yummy homemade tortilla strips, avocado cubes, and shredded monterey jack cheese. This little taste of Mexico was delicious and we hope you find the same enjoyment in it as we did!
This soup was hearty and delicious, but it needed a beer pairing. The first thing that came to mind, was an IPA. IPAs are usually our staple beer when we prepare a mexican-style dish. While indeed Odell’s Mountain Standard is an IPA, it’s a different kind of IPA. It’s a double, black IPA, and it is AMAZING! The flavors in this soup are very robust, and they are equally, if not more robust in this brew. Although, this beer is hoppy, it’s balanced and pairs so well with the heaviness of this soup. While the beer is not as heavy as a stout or a porter, it is heavy enough to pair well with this dish without overpowering it. If you haven’t tried Odell’s Mountain Standard yet, we certainly recommend it, whether you’re pairing it with Chicken Enchilada Soup, or drinking it all by itself!
Have fun making this dish. It’s very simple, and the results are spectacular!
- 1 1/2-2 lbs of boneless, skinless chicken breast
- 32 oz chicken broth
- salt and pepper
- 1 tablespoon cayenne pepper
- 2-3 tablespoons olive oil
- 1 large spanish onion, diced
- 2-3 cloves garlic, minced
- 1/2 cup masa harina
- 3/4 cup water
- 1 1/2 cup enchilada sauce, homemade or store bought
- 1 cup frozen yellow corn
- 1 cup white hominy, drained and washed
- 2 jalapeños, finely chopped
- 1 can green chilies
- 28 oz crushed tomatoes
- 1 cup black beans
- 1 teaspoon cumin
- 1 tablespoon mexican oregano
- 1 tablespoon chili powder
- 1 cup and 1/4 cup shredded monterey jack cheese
- 1 avocado, cubed
- fried tortilla strips, homemade or store bought
- In a slow cooker, set on the 4-hr setting, combine 16 ounces of the chicken broth, chicken breast, salt, pepper, and cayenne pepper. Cook on high for 4 hours, or until the chicken begins to shred.
- When the chicken is done, set your slow cooker to the “warm” setting and let alone until you’re ready to add to soup.
- In a medium-sized stock pot, heat the olive oil over medium heat. Add the onion and sauté until they are tender. Add the minced garlic, and sauté for another 2 minutes, or until the garlic becomes fragrant.
- Add the rest of the chicken broth (16 oz) and simmer while you prepare the other ingredients.
- In a small bowl, combine the masa harina and water. Mix completely then add to the broth. Add the enchilada sauce (we used Emeril’s recipe, it’s perfect), corn, hominy, jalapeños, canned chilies, crushed tomatoes, black beans, cumin, oregano, and chili powder to the pot.
- Bring the soup to a boil, and then reduce to a simmer. Add the chicken, and let simmer for an hour or until the soup is nice and thick =).
- Once the soup has reached your desired consistency, add the cheese and stir to combine. Keep warm on the stove until you are ready to serve.
- Top with avocado, the rest of the cheese, and tortilla strips for garnish and enjoy!