Cheesy Chicken Enchilada Soup
- Yield 6
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Cheesy Chicken Enchilada Soup is a soup recipe on Avoteb. The yield on the card is 6. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 2 tablespoons olive oil
- 1 small white onion, peeled and diced
- 2 cloves garlic, minced
- 4 cups chicken stock
- 2 to 3 cups (about 1 pound) shredded cooked chicken
- 1 1/4 cups (10 ounces) enchilada sauce, homemade or store-bought
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can fire-roasted diced tomatoes, with their juices
- 1 (4-ounce) can chopped green chiles
- 1 teaspoon ground cumin
- 1/2 cup masa harina
- 8 ounces freshly-grated sharp cheddar cheese
- 4 ounces cream cheese
- fine sea salt and freshly-ground black pepper, to taste
- optional toppings: tortilla chips/strips, diced avocado, extra shredded cheese, sour cream, chopped fresh cilantro, or pico de gallo
Method
Sauté the veggies. Warm the oil in a large stockpot over medium-a hot burner. Tip in the onion and sauté for 5 minutes, stirring occasionally. Tip in the garlic and sauté for 1 minute, stirring frequently.
Let it bubble gently. Tip in the chicken stock, cooked chicken, enchilada sauce, black beans, tomatoes, green chiles, cumin and stir to combine. Continue cooking the soup until it reaches a let it bubble gently, then reduce heat to medium-low to maintain the let it bubble gently.
Stir in the masa harina. Ladle out 2 cups of the hot broth into a heatproof bowl or measuring cup. Tip in the masa harina and whisk until combined. Tip in the mixture back to the hot soup and stir until combined.
Tip in the cheeses and stir until melted and evenly combined. Taste and season the soup with salt and pepper as needed.
Plate Plate warm, garnished with lots of your favorite toppings.
