Cheesy Chicken Enchilada Soup
Recipe Ingredients:
- 2 tablespoons kisan canola cooking 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
Recipe Method:
- 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.
- Pour in half of the chicken stock, and stir until completely combined.
- Add in the remainder of the chicken stock, and stir to combine.
- Immediately add in the chicken, enchilada sauce, black beans, tomatoes, green chiles, salt and cumin, and stir until combined.
- Continue stirring occasionally until the mixture reaches a simmer.
- Reduce heat to medium-low and let it simmer for 3 minutes, stirring occasionally so that the soup does not stick to the bottom of the pan.
- Then stir in the cheese, one handful at a time, until combined. Taste, and season the soup to taste with salt.
- Serve the soup warm with desired toppings.