The Pioneer Woman Chicken Enchilada Soup is an easy, one-pot recipe that can be served in 30 minutes! This soup is creamy and loaded with shredded chicken, black beans, corn, and tomatoes cooked in a spicy, cheesy broth – Don’t forget the toppings! This will be a new family favorite!

Why You’ll Love this Chicken Enchilada Soup?

• There are a lot of fresh and tasty ingredients in our pioneer woman recipe both canned and fresh.
• There is a new way to thicken the soup with Masa Harina.
• Pioneer Woman Chicken Enchilada Soup recipe includes a couple of extra ingredients that really give it an amazing taste.

Ingredients That You’ll Need:

• Masa harina: This product thickens soups and adds a wonderful corn flavor to them. It is located in the Hispanic aisle.
• Chicken stock or broth: I used low sodium to control the salt content.
• Cooked shredded or chopped chicken: I use rotisserie chicken, but you can use any cooked chicken.
• Enchilada sauce: I used 14 ounces, but 12 to 15 ounces will also work.
• Black beans: Be sure to rinse the beans well and drain them before adding them to the soup.
• Frozen corn kernels: canned corn kernels are fine too, as long as they are well-drained.
• Diced tomatoes: you can also use fire-roasted tomatoes in this Pioneer woman recipe.
• Green chiles: these add a lot of flavor to the soup.
• Salt and pepper: as desired.
• Cream cheese, sharp cheddar, and Monterey jack cheeses: make the soup extra creamy and rich.

What Is Masa Harina?

Masa flour, also known as cornflour, is dehydrated corn dough that is ground into flour so when you add water to masa flour, you have corn dough. This dough is usually used to make tortillas.

When you consider that masa flour can be turned from flour into dough in minutes, it seems like the perfect thickener for enchilada soup. That also means you have to use masa flour with caution so your soup does not turn into a thick brick.

If you want to make this soup, start with only 1/2 cup of masa harina. If your soup isn’t as thick as you’d like, add 1 tablespoon of masa flour at a time until it reaches the consistency you want.

What Can I Top My Pioneer Woman Chicken Enchilada Soup With?

You can top this chicken enchilada soup with anything you like. Here are some of our favorites:

• Tortillas strip or crushed tortilla chips
• Sour cream
• Avocado
• Tomatoes
• Cilantro
• Shredded cheese
• Green onions
• Olives
• Lime wedges

How To Make Pioneer Woman Chicken Enchilada Soup?

1. Heat olive oil in a large pot or Dutch oven over medium heat. Cook the onions until translucent, about 4 minutes.
2. add the garlic and cumin and cook for a minute more.
3. Add the masa harina and cook for one more minute. Add one cup of the chicken stock and stir well. Stir in the remaining chicken stock.
4. Put the shredded chicken, tomatoes, black beans, enchilada sauce, green chiles, corn, and salt and pepper in a pot. Cook the soup for 10 minutes over medium heat, stirring frequently to prevent it from sticking to the bottom.
5. Add the cream cheese and stir until melted. Add in the cheddar cheese and Monterey Jack cheese a handful at a time, stirring until melted before mixing in more.
6. Serve immediately with the toppings of your choice.

What To Serve With Chicken Enchilada Soup?

• Tacos
• Broccoli Salad
• Burritos
• Cornbread Salad
• Quesadillas
• Ramen Noodle Salad
• Mexican Rice
• Chips & Guacamole
• Black Beans

How To Store Pioneer Woman Chicken Enchilada Soup?

• In The Fridge: Transfer your Pioneer Woman Chicken Enchilada Soup to a glass container with a tight-fitting lid after it has cooled to room temperature. Properly stored, your Chicken Enchilada Soup can last up to 2-3 days in the refrigerator.
• In The Freezer: Once your Pioneer Woman Chicken Enchilada Soup has cooled, ladle it into freezer-safe containers or freezer bags. On a sheet pan, freeze them flat, then stack and store them as needed for up to two months. Heave your Pioneer Woman Chicken Enchilada overnight in the fridge, then heat on the stovetop.

How To Reheat Pioneer Woman Chicken Enchilada Soup?

• In The Oven: Preheat the oven to 350°F remove your Pioneer Woman Chicken Enchilada Soup from their storage container and place it in a casserole dish or a heavy oven tray use a lid or aluminum foil to cover the dish and bake it for 15 minutes.
• In The Microwave: Pioneer Woman Chicken Enchilada Soup should be heated for approximately 3 minutes, stirring every 60 seconds (this helps avoid cold spots), and covered with a damp paper to prevent a draft.
• In The Air Fryer: You can heat the pioneer woman Chicken Enchilada Soup in an air fryer! Put the Chicken Enchilada Soup in an air Fryer:-safe ramekin, cover it tightly with foil, and air fry at 375 F (190C) until heated through.

Recipe Tips

• Rotisserie chicken is a good choice. Not only is it quick and easy, but it makes this recipe so fast and easy.
• If possible, make sure you have all the ingredients prepped and ready before you start cooking, as this soup cooks quickly.
• Toppings really “make” this soup. I recommend having at least three options and more if you can it’s always better to have more options!

FAQ Section

Try More Recipes:

• Pioneer Woman Cauliflower Soup
• Creamy Chicken Noodle Soup Pioneer Woman

Pioneer Woman Chicken Enchilada Soup Nutrition Facts

Amount Per Serving ( 2 Cups – 464g )

• Calories 374
• Total Fat 18g
• Saturated Fat 8.2g
• Trans Fat 0.4g
• Cholesterol 89mg
• Sodium 1701mg
• Potassium 288mg
• Total Carbohydrate 22g
• Dietary Fiber 2.4g
• Sugars 4.6g
• Protein 30g
• Vitamin A 18%
• Vitamin C 3%
• Calcium 33%
• Iron 16%

Nutrition Facts Source: Source