1 cup freshly grated Smoked Cheddar Cheese (or use sharp cheddar)
2 TBLS freshly squeezed Lime Juice (juice of 1–2 small limes), to taste
To Serve (optional toppings): Chopped coriander, freshly grated smoked or sharp cheddar cheese (or Monterey Jack cheese), diced or sliced avocado, corn tortilla chips or strips (store-bought or homemade), sour cream, pico de gallo, lime wedges for squeezing, etc.
Prepare the ingredients: Chop the red onion, garlic, green chilies, red chilies, bell pepper(s), chipotle peppers in adobo sauce, and coriander as indicated in the ‘ingredients’ section.
Combine masa harina with water: Whisk together the masa harina and water in a measuring cup until evenly combined.
For the Spicy Chicken Enchilada Soup:
Sauté veggies and aromatics: Heat the olive oil in a large Dutch oven (or stockpot) over medium-high heat. Once hot, add the red onion and bell pepper(s) and sauté for 4-5 minutes until softened. Add the garlic, green chilies, and red chilies and sauté for another minute until fragrant.
Stir in masa harina: Stir in the masa harina and water mixture until evenly combined.
Build the soup: Pour in the low sodium chicken broth, red enchilada sauce, canned crushed fire roasted tomatoes, and canned chopped tomatoes. Add the black beans, sweet corn kernels, cooked leftover shredded chicken, tomato paste, chopped chipotle peppers and adobo sauce, kosher salt, freshly cracked black pepper, garlic powder, ground cayenne, chili powder, smoked paprika, ground cumin, and dried oregano flakes. Reduce the heat to medium and give everything a good stir. Simmer for 8-10 minutes, stirring occasionally to prevent anything from sticking to the bottom of the pot.
Stir in the cheese, coriander, and lime juice: Stir in the smoked cheddar cheese until fully melted and integrated in the soup. Then stir in the chopped fresh coriander and lime juice, and switch off the heat.
To Serve: Ladle the soup evenly into bowls, and top with chopped coriander, freshly grated smoked or sharp cheddar cheese (or Monterey Jack cheese), diced avocado, corn tortilla chips/strips, sour cream, pico de gallo, lime wedges for squeezing, or any of your other favorite toppings. Serve immediately and enjoy!
Chicken. I used some leftover baked kosher salt (1 TSP for 2 breasts) and pepper (1/2 TSP) seasoned chicken breasts that I made using the method for this Juicy Baked Chicken Breasts recipe. However, you can use any leftover shredded or cubed chicken you have on hand, or shredded rotisserie or roasted chicken from the store.
Storing. Store in sealed airtight containers in the fridge for up to 5 days.
Freezing. Once cool, transfer to freezer friendly containers and freeze for up to 3 months. To thaw, place in the fridge overnight (it won’t thaw completely, but that’s okay). Reheat in a pot on the stove over medium-high heat until hot throughout.
See ‘Variations’ section in post above if you’d like to customize this spicy chicken enchilada soup.