Smoky, charred chicken in a masa-thickened broth with jalapeño heat and creamy avocado
Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Serves: 6
Picture a steaming pot of soup, its brick-red broth thickened with smoky masa harina and studded with blackened chicken, charred jalapeños, and flecks of vibrant cilantro. The air hums with the aroma of toasted chili powder, cumin, and garlic—a scent that whispers of bustling Mexican mercados and open-flame grills. Each spoonful is a fiesta of textures: tender shreds of spice-rubbed chicken, the gentle heat of jalapeños, velvety broth clinging to crisp tortilla strips, and cool avocado slices melting into the warmth. The first taste hits with smoky paprika and cayenne, then mellows into the earthy depth of enchilada sauce, all balanced by a bright squeeze of lime.
This soup is hearty alchemy, blending charred chicken, fire-roasted tomatoes, and a broth thickened to silky perfection with masa harina (the soul of authentic tortillas). The spice rub—a mix of paprika, cumin, and cayenne—forms a crust on the chicken, infusing every bite with smoky-sweet intensity, while the jalapeños add just enough fire to tingle without overwhelming. Simmered until the flavors marry, it’s a dish that’s rustic yet refined, bold yet balanced.
Ladle it into wide, shallow bowls and crown it with a confetti of toppings: shredded cheese, diced tomatoes, avocado, and a mountain of crushed tortilla chips for crunch. Pair with icy horchata or a crisp Mexican lager to tame the heat, or serve with warm cornbread for dipping. Ideal for game-day gatherings, weeknight dinners, or any occasion craving Tex-Mex flair.
Why You’ll Love It
✅ Customizable heat: Keep jalapeño seeds for inferno-level spice or omit for mild palates.
✅ Meal-prep magic: Swap chicken breasts for thighs, or add corn/black beans for extra heartiness.
✅ Restaurant-quality depth: Chipotle in adobo (optional) adds a smoldering, smoky twist.
✅ 30-minute marvel: Quick to simmer, with leftovers that taste even better the next day.
This Spicy Chicken Enchilada Soup isn’t just dinner—it’s a culinary piñata, bursting with flavor, texture, and the vibrant spirit of border-town kitchens. ¡Buen provecho! 🥑🔥
| Nutrition Information (Per serving, without toppings) | Calories | Carbohydrates | Protein | Fat | |————–|——————-|————-|———| | 320 kcal | 38g | 24g | 8g | Estimates vary based on toppings and oil usage. |
Ingredients
Proteins
- 1 lb boneless chicken breast (or thighs)
- 1 tbsp neutral oil (for coating chicken)
Spice Blend
- 1 tbsp smoked paprika (divided)
- 1 tbsp garlic powder (divided)
- 1 tsp cayenne pepper
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp kosher salt
Broth & Flavor Base
- 4 cups chicken broth
- 1 (15 oz) can diced tomatoes & green chilies
- 1 (15 oz) can red enchilada sauce
- 2 tbsp garlic paste (or 3 cloves minced garlic)
- 1.5 tsp chipotle chili powder
Vegetables & Heat
- 1 cup diced onion (mix of yellow/red)
- 2-3 jalapeños, seeded and diced
Thickener
- 1 cup masa harina (corn flour)
- 2 cups water
Toppings/Serving
- Crushed tortilla chips
- Diced avocado
- Lime wedges
- Shredded cheese (e.g., Monterey Jack)
- Fresh cilantro
Instructions
- Spice Blend Power: In a small bowl, mix 1 tbsp paprika (divided), 1 tbsp garlic powder (divided), 1 tsp cayenne, 1 tsp cumin, 1 tsp onion powder, and 1 tsp salt. Reserve half for later.
- Prep the Chicken: Pound 1 lb boneless chicken breasts in a zip-top bag to even thickness. Rub with 1 tbsp oil, then coat generously with the spice blend.
- Sear & Char: Heat a cast-iron skillet over high until smoking. Add the chicken and sear 4–5 minutes per side until blackened in spots and internal temp hits 160°F. Let rest 5 minutes, then dice.
- Sizzle the Base: In a pot, heat 1 tbsp oil. Add 1 diced onion and 2 minced jalapeños (seeds in for heat!). Sauté 2–3 minutes until softened. Stir in 3 minced garlic cloves, 1 tbsp chili powder, and the reserved paprika/garlic powder. Toast 1 minute.
- Build the Broth: Pour in 1 (14 oz) can diced tomatoes, 2 cups red enchilada sauce, and 4 cups chicken broth. Bring to a boil.
- Masa Magic: Whisk ¼ cup masa harina with ½ cup water until smooth. Slowly stream into the soup, stirring constantly. Simmer 10–15 minutes until thickened like a cozy blanket. Taste, then add salt and pepper as needed.
- Bowl Up: Ladle into bowls. Top with shredded cheese, diced chicken, avocado slices, fresh tomatoes, a lime wedge squeeze, and crushed tortilla chips.
Pro Tips:
- Swap chicken breasts for thighs for juicier meat.
- Add 1 cup corn or black beans with the tomatoes for extra heft.
- For a smoky twist, stir in 1 chipotle in adobo while building the broth.
This soup is a fiesta of textures—creamy broth, tender chicken, crispy chips, and creamy avocado. Serve with extra lime and a cold cerveza! 🍋✨
| 🍋 Pair With: Lime wedges and extra tortilla chips Mexican street corn salad Horchata or micheladas |
