Chicken Enchilada Soup

Chicken Enchilada Soup

Chicken Enchilada Soup

I have made this Chicken Enchilada Soup a few times. As a result, rave reviews. Just the right amount of spice to keep guests coming back for more.
Making for a party? Make ahead and put in a crockpot to keep warm. So, you might want to double the recipe. It won’t last long.

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Chicken Enchilada Soup
Ingredients
  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 4 cloves garlic , minced
  • 1/2 cup masa harina (corn flour)
  • 4 cups chicken stock
  • 2 cups cooked , shredded chicken
  • 1 (14-ounce) can black beans
  • 1 (4-ounce) can green chiles
  • 1 (14-ounce) can tomatoes
  • 1 (10-ounce) can enchilada sauce, red
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt , to taste
  • 8 ounces sharp cheddar cheese
  • optional toppings: tortilla strips , sliced avocado, grated cheese, sour cream, chopped fresh cilantro, and/or pico de gallo.
Instructions
  1. Heat the oil in a large stock over medium-high heat.
  2. Add onion and sauté for 5 minutes, or until cooked and translucent.
  3. Add garilc and sauté for an additional minute until fragrant.
  4. Stir in the masa harina and cook for an additional minute.
  5. Pour in half of the chicken stock, and stir until completely combined.
  6. Add in the remainder of the chicken stock, and stir to combine.
  7. Immediately add in the chicken, enchilada sauce, black beans, tomatoes, green chiles, salt and cumin, and stir until combined.
  8. Continue stirring occasionally until the mixture reaches a simmer.
  9. Reduce heat to medium-low and let it simmer for 15 minutes, stirring occasionally so that the soup does not stick to the bottom of the pan.
  10. Stir in the cheese, one handful at a time, until combined.
  11. Serve the soup warm with desired toppings.

 

Chicken Enchilada Soup

Enjoy, Jerry & Roni!!!

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