Chicken Enchilada Soup

Step 1

Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper then sear until golden, about 2 minutes per side. Remove to a plate but leave drippings.

Step 2

While the chicken is searing, whisk together all of the seasonings (chili powder through oregano); set aside.

Step 3

To the now empty pot, add one additional tablespoon olive oil and heat over medium-high heat. Add onions and all seasonings; sauté for 4 minutes scraping up the golden bits on the bottom of the pan. Stir in tomato paste and garlic and sauté an additional 60 seconds.

Step 4

Reduce the heat to low, then add chicken back to pan along with 3 cans chicken broth (approx. 6 cups), cocoa powder, sugar and cinnamon, black beans, corn, tomatoes, and green chilies. In a separate bowl, whisk masa harina with remaining chicken broth until no lumps remain then stir into soup.

Step 5

Cover the soup to bring to a simmer, then displace the lid so it’s partially covering the pot, with about a one-inch opening. Simmer the soup for 12-15 minutes or until chicken is tender enough to shred.

Step 6

Remove chicken to a cutting board. Let chicken rest 5 minutes then shred into bite-size pieces (don’t add back to soup yet).

Step 7

Meanwhile, reduce heat to low and stir in cream cheese until melted followed by shredded cheese until melted. Stir chicken back into soup. Stir in cilantro and lime juice to taste. Add additional chicken broth if desired to thin to desired consistency if desired. Season with additional salt/pepper/hot sauce to taste. Serve with desired toppings.