Chicken Enchilada Soup
Ingredients
The soup
-
1
tbsp
Olive or Avocado Oil
-
12
oz
boneless, skinless Chicken Breast
-
½
cup
finely chopped Yellow Onion
-
½
medium
Jalapeño, seeds removed / finely chopped (optional)
-
2
cloves
Garlic, minced
-
⅓
cup
Masa Harina
-
2
cups
Low-Sodium Chicken Broth
-
1
can (10 oz)
Red Enchilada Sauce
-
1
can (15 oz)
Black Beans, drained and rinsed
-
¼
cup
Whipped Cream Cheese
-
2
tsp
Fresh Lime Juice
-
1
tbsp
finely chopped Cilantro (optional)
Seasoning Blend
-
½
tsp
Salt, plus more to taste
-
½
tsp
Garlic Powder
-
½
tsp
Paprika
-
½
tsp
Mexican Oregano
-
½
tsp
Chili Powder
-
½
tsp
Ground Cumin
Optional Toppings
-
to taste
Shredded Cheese (like Cheddar, Pepper Jack, or Monterey Jack)
-
to taste
Sour Cream
-
to taste
Cilantro
-
to taste
Crushed Tortilla Chips / Tortilla Strips
Instructions
- Season the chicken with the seasoning blend and let it rest at room temperature for 10-15 minutes.
- Heat oil in a pot and cook the chicken for 5-6 minutes per side until browned and cooked through.
- Remove chicken and cook onions, jalapeños, and garlic in the same pot until softened.
- Stir in masa harina, then add chicken broth, enchilada sauce, and black beans. Bring to a simmer and cook for about 10 minutes.
- Shred the chicken and add it back to the pot with whipped cream cheese. Simmer for another 15 minutes.
- Stir in lime juice and cilantro before serving, and adjust seasoning if needed.
Nutrition Facts (estimated)
Servings
3-4
Calories
214
Total fat
7g
Total carbohydrates
19g
Total protein
19g
Sodium
304mg
Cholesterol
42mg
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