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Noelle & Aaron

Chicken Enchilada Soup

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 -8 servings
Course: Soups
Cuisine: Mexican
Ingredients Method

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

Method
 

  1. Open all your cans.
  2. Chop your garlic and onion. Set aside.
  3. Cook chicken. Shred and set aside.
  4. Heat the oil in a large stock over medium-high heat.
  5. Add the onion and sauté for 5 minutes, or until cooked and translucent.
  6. Add the garlic and sauté for an additional minute until fragrant.
  7. Stir in the masa harina and cook for an additional minute.
  8. Pour in half of the chicken stock, and stir until completely combined.
  9. Add in the remainder of the chicken stock, and stir to combine.
  10. 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.
  11. 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.
  12. Stir in the cheese, one handful at a time, until combined.
  13. Taste, and season the soup to taste with salt and/or more mexican spice.
  14. Serve and top with tortilla strips, avocado, grated cheese, sour cream, and fresh cilantro.