How To Make Chicken Enchilada Soup
Making chicken enchilada can be a long process. This chicken enchilada soup recipe is packed with beans, vegetables, and cheese, and can be done in one pot.
Serves:
Ingredients
- 2tspsolive oil
- ½cuponiondiced
- 1tspgarlicminced
- ½cupmasa harina corn flour
- 4cupschicken broth
- 2cupscooked chickenshredded or cubed
- 10ozred enchilada sauce(1 can)
- 15ozblack beans(1 can), drained and rinsed
- 14.5ozdiced tomatoes(1 can), do not drain
- 4ozdiced green chiles(1 can)
- ½cupcorn kernels(frozen, fresh or canned)
- 1cupcheddar cheeseshredded
- 2tbspscilantrochopped
- Salt and pepperto taste
- assorted toppings such as tortilla strips, sour cream and avocado
Instructions
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Heat the olive oil in a large pot over medium high heat.
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Add the onions and cook until translucent, 3 to 4 minutes. Add the garlic and cook for 30 seconds.
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Stir in the masa harina and cook for one more minute.
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Pour in the chicken stock and stir until well combined.
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Add the chicken, enchilada sauce, beans, tomatoes, chiles, corn, and salt and pepper to the pot. Bring the soup to a simmer and cook for 8 to 10 minutes.
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Add the cheese, whisking to combine well.
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Sprinkle the cilantro over the top of the soup.
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Serve immediately with assorted toppings as desired.
Nutrition
- Calories: 865.12kcal
- Fat: 23.63g
- Saturated Fat: 9.31g
- Trans Fat: 0.39g
- Monounsaturated Fat: 7.96g
- Polyunsaturated Fat: 3.41g
- Carbohydrates: 106.31g
- Fiber: 22.34g
- Sugar: 16.40g
- Protein: 59.35g
- Cholesterol: 93.36mg
- Sodium: 1648.17mg
- Calcium: 444.47mg
- Potassium: 2455.49mg
- Iron: 9.66mg
- Vitamin A: 140.81µg
- Vitamin C: 85.43mg
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