Cheesy Chicken Enchilada Soup
Serves: 6-8
Source: gimmesomeoven.com
?
Ingredients:
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
?
Instructions:
Sauté the veggies. Heat the oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 1 minute, stirring frequently.
?
Simmer. Add 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 simmer, then reduce heat to medium-low to maintain the simmer.
?
Mix in the masa harina. Ladle out 2 cups of the hot broth into a heatproof bowl or measuring cup. Add the masa harina and whisk until combined. Add the mixture back to the hot soup and stir until combined.
?
Add the cheeses. Add the cheeses and stir until melted and evenly combined. Taste and season the soup with salt and pepper as needed.
?
Serve. Serve warm, garnished with lots of your favorite toppings.
?
