Creamy Chicken Enchilada Soup

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  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 2 cups frozen sweet corn, (preferably blackened)
  • 1 can (15 ounce) black beans, drained and rinsed
  • 1 can (10 ounce) HATCH® Diced Tomatoes with Green Chiles
  • 1 can (15 ounce) HATCH® Green Chile Enchilada Sauce
  • 1 can (4 ounce) HATCH® Diced Green Chiles
  • 2 cups chicken stock
  • 4 tablespoons ground masa (ground white or yellow corn)
  • 3 cups chopped roasted chicken breast
  • 2 cups heavy cream
  • Garnish: Shredded Mexican blend cheese, tortilla strips, sliced jalapeños
  • Additional Garnish Optional: sliced avocado, sliced scallions, cilantro leaves


  1. In a large stockpot add butter and heat over medium-high heat until melted.
  2. Add diced onion and minced garlic.
  3. Cook until onions are translucent about 3 minutes.
  4. Add sweet corn, black beans, diced tomatoes, enchilada sauce, green chiles, chicken stock, and masa. Mix well.
  5. Bring to a low boil. Cook for about 20 minutes, mixing frequently.
  6. Reduce heat to low and add heavy cream and diced chicken breast.
  7. Cook for about 3 – 5 minutes on low until chicken is heated through.
  8. Serve in individual bowls and garnish with cheese, tortilla strips, and sliced jalapeño peppers.
  9. Enjoy!