20-Minute Cheesy Chicken Enchilada Soup Recipe
January 19, 2020
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This delicious chicken enchilada soup is thick, cheesy, and ready to go (once your ingredients are prepped!) in just 20 minutes!
INGREDIENTS
2 tablespoons vegetable oil
1 cup diced white onion (about 1 small white onion)
2 cloves garlic, minced
1/2 cup masa harina (corn flour)
3 cups chicken stock
2 cups cooked, shredded chicken
1 1/4 cups (or 1 10-ounce can) red enchilada sauce, homemade or store-bought*
1 (14-ounce) can black beans, rinsed and drained
1 (14-ounce) can diced tomatoes, with juices (I prefer fire-roasted)
1 (4-ounce) can chopped green chiles
1/2 teaspoon ground cumin
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
INSTRUCTIONS
- Heat the oil in a large stock over medium-high heat. (To save time, peel and dice the onion for the minute or so that the oil heats.) Add the onion and saute for 5 minutes, or until cooked and translucent. Add the garilc and saute for an additional minute until fragrant. Stir in the masa harina and cook for an additional minute. READ MORE
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