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Cheesy Chicken Enchilada Soup
Cheesy Chicken Enchilada Soup
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Savor the essence of enchiladas in a creamy, chicken soup with a rich and thick texture.
Ingredients:
  • 1 tablespoon olive oil, or more to taste
  • 1 medium white onion, diced
  • 1 tablespoon minced garlic
  • 0.5 cup masa harina
  • 3 cups chicken stock
  • 3 cups shredded cooked chicken
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can fire-roasted diced tomatoes, undrained
  • 1 (10 ounce) can enchilada sauce
  • 1 (4 ounce) can chopped green chile peppers
  • 1 chipotle pepper in adobo sauce, minced
  • 1 teaspoon ground cumin, or more to taste
  • 1 teaspoon garlic powder, or more to taste
  • 1 cup shredded Mexican cheese blend
  • 0.5 teaspoon salt, or more to taste
Instructions:
  • In a soup pot over medium to medium-high heat, heat up oil. Saute onion until tender and slightly golden, approximately 8 minutes. Stir in garlic and cook until aromatic, about 1 minute.
  • Add the masa harina and cook for 1 minute. Pour in the chicken stock and stir until fully combined. Mix in the chicken, black beans, diced tomatoes with their juice, enchilada sauce, chile peppers, chipotle in adobo sauce, 1 teaspoon cumin, and 1 teaspoon garlic powder. Stir to blend everything together, then bring to a simmer. Lower the heat and let it simmer until heated through, approximately 15 minutes.
  • Gradually sprinkle in Mexican cheddar, allowing it to melt into the soup before adding more. Continue until all the cheese has been added and fully mixed in. Season with salt and other seasonings to taste.

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