Name: Chicken Enchilada Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 tsps olive oil; ½ cup onion; 1 tsp garlic; ½ cup masa harina corn flour; 4 cups chicken broth; 2 cups cooked chicken; 10 oz red enchilada sauce; 15 oz black beans; 14.5 oz diced tomatoes; 4 oz diced green chiles; ½ cup corn kernels; 1 cup Cheddar Cheese; 2 tbsps cilantro; salt and pepper; assorted toppings such as tortilla strips, sour cream and avocado

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.

Preparation: 10 minutes

Cooking: 20 minutes

Total: 30 minutes

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

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.