Chicken Enchilada Soup
Servings: 6 -8 servings
Ingredients
- 2 tablespoons vegetable oil
- 1 medium diced onion
- 2 cloves garlic minced
- 1/2 cup masa harina
- 3 cups chicken stock
- 2 cups cooked shredded chicken
- 1 1/4 cups or 1 10-ounce can red enchilada sauce
- 1 can black beans rinsed and drained
- 1 can diced tomatoes with juice
- 1 4 oz can chopped green chiles
- 1/2 teaspoon ground cumin
- 2 heaping tablespoons of Mexican Spice
- 8 ounces sharp cheddar cheese freshly grated
- 1 teaspoon salt or more/less to taste
- optional toppings: tortilla chips/strips diced/sliced avocado, grated cheese, sour cream, chopped fresh cilantro, and/or pico de gallo
Instructions
- Open all your cans.
- Chop your garlic and onion. Set aside.
- Cook chicken. Shred and set aside.
- Heat the oil in a large stock over medium-high heat.
- Add the onion and sauté for 5 minutes, or until cooked and translucent.
- Add the garlic and sauté for an additional minute until fragrant.
- Stir in the masa harina and cook for an additional minute.
- Pour in half of the chicken stock, and stir until completely combined.
- Add in the remainder of the chicken stock, and stir to combine.
- Add in the chicken, enchilada sauce, black beans, tomatoes, green chiles, mexican spice, salt, and cumin. Stir until combined. Continue stirring occasionally until the mixture reaches a simmer.
- Reduce heat to medium-low and let it simmer for a few minutes, stirring occasionally so that the soup does not stick to the bottom of the pan.
- Stir in the cheese, one handful at a time, until combined.
- Taste, and season the soup to taste with salt and/or more mexican spice.
- Serve and top with tortilla strips, avocado, grated cheese, sour cream, and fresh cilantro.
