Its officially soup season! We are leaning into comfort foods this month, so of course I had to start with something Tex Mex inspired! Growing up in South Texas, Tex Mex cuisine is definitely my go to for comfort food. Especially since I can’t really find it here in Atlanta. Every trip home must include a stop for legit tacos, enchiladas, refried beans and rice.
In moments of desperation, I’ve made a pan of enchiladas in the past, but they are never the same. I am simply not capable of recreating someone else’s family recipe here.
But, if I have a hankering for some cheesy, spicy goodness, my Enchilada Soup really hits the spot! The ancho chili powder makes it warm and spicy and the masa flour helps make a roux that thickens it up nicely and also adds that corn flavor like a homemade tortilla And its super easy to customize. I’ve added extra veggies, like shredded carrots or kale. To make it vegan/vegetarian, just substitute beans for the chicken, and use vegetable broth! Then top it with whatever your little heart desires. I like shredded cheese, some finely diced raw onion, and a dollop of sour cream!
**I’ve also made Enchilada Soup in the pressure cooker using frozen chicken and veggies when I needed a quick meal aka didn’t plan ahead! It takes about the same about of time to cook, but if you only have frozen chicken, you don’t have to wait for it to defrost and you don’t have to chop any veggies! I’ve included how I make it in my instant pot below.**
- pressure cooker (optional)
- 1 medium onion diced
- 1 red bell pepper diced
- 1 tbsp Olive oil
- 1 tbsp ancho Chili powder
- 1 tsp cumin
- 2 tbsp tomato paste
- 3 tbsp masa corn flour
- 32 oz low sodium chicken broth or water if you are like me and never remember to buy broth
- 1 lb chicken breast
- 14 oz can diced tomatoes
- salt to taste
- Optional toppings: cheese diced raw onion, avocado, sour cream
- Heat the olive oil in a large soup pot or dutch oven.
- Saute the onion and bell pepper with about 1/2 tsp salt until they start to soften, about 5 minutes.
- Stir ancho chili powder and tomato paste and stir until everything is coated in the tomato paste and spice.
- Sprinkle masa over the veggie mixture and stir together. Cook for 1-2 minutes so that the flour is no longer raw. It should be a thick glob of a roux at this point.
- Slowly begin adding the broth and whisking it together with the roux, making sure to avoid any lumps. Once it begins to look smooth and saucy, pour the rest of the broth in and stir together.
- Add the diced tomatoes.
- Taste the soup BEFORE adding the raw chicken. Add salt to taste.
- Add the chicken (it will cook in the broth).
- Bring to a boil, then cover and reduce to a simmer.
- Cook on low for 20-30 minutes, or until the chicken is cooked through and easily pulls apart.
- Remove the chicken, shred it, and throw it back into the pot.
- Let the soup cook for 5 more minutes, then serve with your favorite toppings!
Substituting a bag of frozen peppers+onions for the diced onion and bell pepper, just do the same thing as steps 2-8 from above.
Add frozen chicken.
Set the pot to the Stew option. I have the Crock-pot version, so the Instapot may have different settings. Use whatever setting you would cook a soup on. Mine ends up being about 25 minutes on high pressure.
Manual release, or not. It won’t make THAT big of a difference here.
Take chicken out, shred it, throw it back in.
Serve with your favorite toppings and enjoy!
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Want more soup? Here you go!