20-MINUTE CHEESY CHICKEN ENCHILADA SOUP

20-MINUTE CHEESY CHICKEN ENCHILADA SOUP

This delicious chicken enchilada soup is thick, cheesy, and ready to go (once your ingredients are prepped!) in just 20 minutes!

20-MINUTE CHEESY CHICKEN ENCHILADA SOUP

  • 2 tablespoons vegetable 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)
  1. Click Link Below for Recipe

Get Instructions:  20-MINUTE CHEESY CHICKEN ENCHILADA SOUP

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