Cheesy Chicken Enchilada Soup
Ingredients
The soup
-
1
Tbsp
olive oil
-
1
medium
yellow onion, chopped
-
3
cloves
garlic, minced
-
3
(14.5 oz) cans
low-sodium chicken broth
-
1
lb
boneless skinless chicken breasts
-
to taste
salt and freshly ground black pepper
-
1
(14.5 oz) can
diced tomatoes with green chilies
-
1
(8 oz) can
tomato sauce
-
2½
tsp
chili powder
-
2½
tsp
ancho chili powder
-
1½
tsp
ground cumin
-
¾
tsp
ground coriander
-
1
cup
masa harina
-
1¼
cups
frozen corn
-
1
(14.5 oz) can
black beans, drained and rinsed
-
1¾
cups
shredded sharp cheddar cheese
Optional toppings
-
to taste
tortilla strips or crushed tortilla chips
-
to taste
diced Roma tomatoes
-
to taste
diced avocado
-
to taste
chopped cilantro
-
to taste
sour cream
Instructions
- Heat olive oil in a large pot over medium heat and sauté onion for 2 minutes, then add garlic and sauté for an additional minute.
- Add 2 cans of chicken broth and chicken to the pot, season with salt and pepper, bring to a boil, then reduce heat and simmer until chicken is cooked through.
- Remove chicken, let it rest, then shred or chop it.
- While the chicken rests, add canned tomatoes, tomato sauce, chili powders, cumin, and coriander to the soup.
- In a bowl, whisk together the remaining can of broth with masa harina until smooth, then pour into the soup and stir.
- Simmer until the soup thickens, then stir in black beans and corn, heating through.
- Off the heat, mix in cheddar cheese until melted, adding water to thin if desired.
- Serve warm with optional toppings.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
30g
Sodium
800mg
Cholesterol
70mg
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