Chicken Enchilada Soup
Ingredients
The soup
-
2
teaspoons
olive oil
-
½
cup
onion, diced
-
1
teaspoon
garlic, minced
-
½
cup
masa harina (corn flour)
-
4
cups
chicken broth
-
2
cups
cooked chicken, shredded or cubed
-
10
ounces
red enchilada sauce
-
15
ounces
black beans, drained and rinsed
-
14.5
ounces
diced tomatoes
-
4
ounces
diced green chiles
-
½
cup
corn kernels
-
1
cup
shredded cheddar cheese
-
2
tablespoons
cilantro, chopped
-
to taste
salt and pepper
Toppings
-
assorted
tortilla strips
-
assorted
sour cream
-
assorted
avocado
Instructions
- Heat olive oil in a large pot over medium-high heat and cook the onions until translucent.
- Add garlic and cook for an additional 30 seconds.
- Stir in masa harina and cook for one more minute.
- Pour in chicken broth and stir until well combined.
- Add chicken, enchilada sauce, beans, tomatoes, chiles, corn, salt, and pepper to the pot.
- Bring the soup to a simmer and cook for 8-10 minutes.
- Whisk in the cheese until well combined.
- Sprinkle cilantro over the top and serve immediately with assorted toppings.
Nutrition Facts (estimated)
Servings
4
Calories
415
Total fat
17g
Total carbohydrates
33g
Total protein
37g
Sodium
754mg
Cholesterol
82mg
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