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.
Heat the olive oil in a large pot over medium high heat.
Add the onions and cook until translucent, 3 to 4 minutes. Add the garlic and cook for 30 seconds.
Stir in the masa harina and cook for one more minute.
Pour in the chicken stock and stir until well combined.
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.
Add the cheese, whisking to combine well.
Sprinkle the cilantro over the top of the soup.
Serve immediately with assorted toppings as desired.
- Calories:Â 865.12kcal
- Fat:Â 23.63g
- Saturated Fat:Â 9.31g
- Trans Fat:Â 0.39g
- Monounsaturated Fat:Â 7.96g
- Polyunsaturated Fat:Â 3.41g
- Carbohydrates:Â 106.31g
- Fiber:Â 22.34g
- Sugar:Â 16.40g
- Protein:Â 59.35g
- Cholesterol:Â 93.36mg
- Sodium:Â 1648.17mg
- Calcium:Â 444.47mg
- Potassium:Â 2455.49mg
- Iron:Â 9.66mg
- Vitamin A:Â 140.81Âµg
- Vitamin C:Â 85.43mg
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