Chicken Enchilada Soup

Method

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1. Heat the oil in a large pot over medium heat. Cook the onion and pepper for 6 minutes, until soft. Add the garlic, chilli powder, cumin and paprika and cook for 1 minute.

   Mark done Start 6 min timer

2. Pour in the stock, tomatoes and enchilada sauce and bring to a boil. Add the chicken, reduce the heat to a simmer and cook for 20 minutes, until the chicken is cooked through.

   Mark done Start 20 min timer

3. Lift out the chicken and shred it with two forks.

   Mark done

4. Whisk the masa harina with 4 tablespoons of cold water until smooth and stir it into the soup. Simmer for 5 minutes, until slightly thickened.

   Mark done Start 5 min timer

5. Return the chicken to the pot with the beans and sweetcorn and simmer for 5 minutes. Stir in the lime juice and salt, and taste.

   Mark done Start 5 min timer

6. Ladle into bowls and top with the cheese, avocado, coriander, tortilla strips and a spoonful of soured cream.

   Mark done

Chef’s Tips

• Poach the chicken in the soup. It flavours the broth and shreds easily once cooked.
• Mix the masa harina with cold water before it goes in. Added dry, it makes lumps.
• Add the lime juice and coriander at the end. Their fresh flavour fades if they cook.

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Pairing Suggestions

• Tortilla chips
• Sliced avocado
• A lime wedge

Storage & Reheating

Keep in the fridge up to 4 days, without the toppings, and reheat gently. Freeze for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.