I have quite a few Tex-Mex flavored soups we barrel through on a monthly basis so I tend to try and steer clear of those because how different can they really be?! But when I found this recipe at Gimme Some Oven and read that it included Masa and cheese, well, I was sold. Thick and hearty and full of flavor…a different flavor than any of the other Tex-Mex soups we keep repeating. And it takes NO TIME to make…even better!
Cheesy Chicken Enchilada Soup
2 TBSP vegetable oil
1 small white or yellow onion, diced
2 cloves of garlic, minced
1/2 C. masa harina
3 C. chicken stock
1 rotisserie chicken, shredded (or two cooked chicken breasts, shredded)
1 (10 oz) can red enchilada sauce
1 (14 oz) can black beans, drained and rinsed
1 (14 oz) can fire roasted diced tomatoes (do not drain)
1 (4 oz) can diced green chiles
1/2 tsp. cumin
1 tsp. salt
1 C. shredded cheddar cheese
- Add the oil to a large stockpot or dutch oven. Heat on med/high heat and toss in the chopped onion. Saute until the onions are translucent…about 5-6 minutes.
- Add in the garlic and heat for an additional minute (or until fragrant).
- In the same stockpot/dutch oven, stir in the masa harina and heart for another minute or so.
- Pour in 1.5 cups of the chicken stock and whisk until the lumps are gone.
- Pour in the remaining cup and a half of the chicken stock and whisk until combined.
- Add chicken. Toss in the canned goods, too…enchilada sauce, black beans, diced tomatoes, and green chiles. Stir until the mixture is well combined and then add the salt and cumin. Mix until blended.
- Let this mixture simmer on medium/low heat for about 3-5 minutes and stir continuously because the soup will stick to the bottom of your stockpot/dutch oven if not.
- Remove the soup from the heat and add in the cheese. Stir until blended and serve after cheese has melted (about 3-5 minutes).
- This soup is on the thicker side…almost a bisque-like consistency.
- We love topping ours with pico de gallo, sour cream, sliced avocado, and tortilla strips. Any toppings will do!
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