Chicken Enchilada Soup Recipe

Chicken Enchilada Soup Recipe

Chicken Enchilada Soup Recipe – Ingredients:

• Vegetable Oil – 2 Tablespoons
• White Onion (small) (diced) – 1 Cup
• Garlic (minced) – 2 Cloves
• Corn Flour – 1/2 Cup
• Chicken Stock – 3 Cups
• Chicken (cooked & shredded ) – 2 Cups
• Red Enchilada Sauce (Homemade/store-bought) – 1 1/4 Cup or 1 10-ounce Can
• Black Beans (rinsed & drained) – 1 Can (14-ounce)
• Tomatoes with juices ((diced) (fire-roasted preferred) – 1 Can (14-ounce)
• Green chilies (chopped) – 1 Can (4-ounce)
• Ground Cumin – 1/2 Teaspoon
• Sharp Cheddar Cheese (freshly grated) – 8 ounces
• Salt – 1 Teaspoon / To Taste

For Garnishing:

• Tortilla Chips/Strips
• Avocado (diced/sliced)
• Grated cheese
• Sour cream
• Fresh cilantro (chopped)
• Pico de Gallo

Chicken Enchilada Soup Recipe – Directions:

The delicious Chicken Enchilada Soup Recipe is thick and cheesy. The thickness of this soup is due to the Masa Harina which is a corn flour. It is the same flour which is used to make the corn tortillas. And this corn flour gives this Chicken Enchilada Soup a nice corn flavor and a velvety thickness as well.

1. Heat the vegetable oil over medium to high heat in a large stock. Add white onion and saute until translucent and cooked or for 5 minutes. Add garlic and saute for 1 more minute until fragrant. Stir in masa harina (corn flour) and cook for 1 more minute.
2. Pour in 1/2 of chicken stock and stir to completely combine and then add in the other half of chicken stock, and again stir to combine. Immediately add in enchilada sauce, the chicken, tomatoes, black beans, salt, cumin and green chilies, regularly stir to combine. Continue stirring until the mixture reaches the simmer. Reduce the heat to low – medium and let the mixture simmer for 3 more minutes, stirring constantly so that it doesn’t stick to the bottom. After that stir in cheese until combined and season it with salt to taste.
3. Serve warm with your favorite toppings.