Hearty Mexican-influenced soup for cold winter days! For thicker soup, add Mexican rice.

liz

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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a pot of water to a boil; cook chicken in boiling water until no longer pink in the center, 7 to 10 minutes. Remove chicken from water, let cool, and shred.

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  • Combine chicken broth, black beans, 1 cup water, and enchilada sauce in a large pot; bring to a boil.

  • Heat oil in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 5 to 10 minutes. Add onion mixture, chili powder, 1 teaspoon salt, and cumin to the broth mixture.

  • Mix masa, 2/3 cup water, and 1/8 teaspoon salt together in a bowl until evenly combined; form into small balls. Add masa balls and shredded chicken to the broth mixture.

  • Cook until heated through and masa balls are cooked through, 15 to 20 minutes. Stir Cheddar cheese into soup until melted, about 5 minutes. Ladle soup into bowls and garnish with cilantro and sour cream.

Nutrition Facts

475 calories; protein 31.8g 64% DV; carbohydrates 31.2g 10% DV; fat 24.9g 38% DV; cholesterol 101.3mg 34% DV; sodium 1634.2mg 65% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/16/2015
I was a little nervous about making this due to the lack of reviews but I'm glad I gave it a chance. This was wonderful! The only things keeping it from 5-stars was the masa balls. I cooked them in the soup for a half hour or more but they never really firmed up. My husband picked his out and gave them to me. I found that after they were completely cool they had firmed up. I don't know how they would hold up upon reheating because we didn't have one drop left after dinner! Great recipe. I'll play with the balls a little to make them more firm (Oh my goodness!) Read More
(10)

Most helpful critical review

Rating: 2 stars
10/06/2017
Meh... I had better expectations but it was bland. I expected it to have a lot of flavor especially after the ingredient of Sour cream. But the sour cream is definitely not needed. After tasting it we triad adding a hot taco sauce but that was not enough to make it unbland. This recipe kakes a hearty soup but not worth making again. Read More
15 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
10/16/2015
I was a little nervous about making this due to the lack of reviews but I'm glad I gave it a chance. This was wonderful! The only things keeping it from 5-stars was the masa balls. I cooked them in the soup for a half hour or more but they never really firmed up. My husband picked his out and gave them to me. I found that after they were completely cool they had firmed up. I don't know how they would hold up upon reheating because we didn't have one drop left after dinner! Great recipe. I'll play with the balls a little to make them more firm (Oh my goodness!) Read More
(10)
Rating: 4 stars
10/24/2016
I made this tonight. I used some rotisserie chicken and added 1 cup of corn and didn't put the cheese in. I just added some to my bowl. My family liked it and I will make it again for sure. They even liked the masa balls. Read More
(4)
Rating: 5 stars
07/29/2017
I've made this twice the first time with the masa balls the 2nd time without. I like it better without. The 2nd time I sprinkled tortilla strips on top which added that yummy corn flavor and also some nice texture. It's like enchiladas but a soup it's so delicious. It's a great meal for the cold months. Read More
(3)
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Rating: 5 stars
02/09/2016
My family loves this soup! It's requested all the time by my oldest. My kids love helping make the masa balls but love eating them even more! The only thing I do different was add a little heavy whipping cream in the end and I make it in a crock pot. Read More
(1)
Rating: 4 stars
03/06/2016
This was very fast. I used a whole can of enchilada sauce a can of white meat chicken from Costco and 1 cup of Jiffy corn bread mix for the masa. I didn't add cheese to the soup only sprinkled a little on top for garnish. Read More
(1)
Rating: 4 stars
08/20/2019
A fantastic recipe! I think it's best if the masa balls are made small, grape size or smaller. The next time I make this recipe, I will add some seasoning to the masa balls, like cilantro, onion/garlic powder... they were a little bland. But every other single component was dynamite! Using enchilada sauce as a soup/stew base is genius. Read More
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Rating: 2 stars
10/06/2017
Meh... I had better expectations but it was bland. I expected it to have a lot of flavor especially after the ingredient of Sour cream. But the sour cream is definitely not needed. After tasting it we triad adding a hot taco sauce but that was not enough to make it unbland. This recipe kakes a hearty soup but not worth making again. Read More
Rating: 5 stars
11/03/2015
My whole family loved it and it was pretty easy to make. We will definitely make this again. I especially loved the broth. I followed the recipe as outlined except for sauteing the onion and garlic first then adding the rest of the ingredients (this way I only had to get one pot dirty). I wasn't sure how large to make the masa balls so I googled it. Another recipe recommended the balls be about 1-1/2 inches which worked great and they cooked up fine. Quick notes: the direction to add the shredded chicken isn't actually included. (I can totally imagine myself forgetting this step on busy nights even though it's obviously meant to be added!) Also we live in a very dry climate and had to add more water to the masa ball mixture in order to be able to form the balls. Thanks for the new favorite Liz! Read More
Rating: 5 stars
01/25/2018
This was a good recipe just as written. As personal preference I increased the amount of cumin and chili powder by half to add flavor. You can control the heat level more by your choice of enchilada sauce. I will say that making the masa balls is tedious! I made them less than 1/2 inch in diameter and had no trouble with them cooking though. Also I rolled about 3/4 of the masa mix into balls and then sprinkled the last quarter in as a general thickener which made for a very good body for the soup. I've taken it to a group event and it was well received. Read More