Description
A deliciously creamy chicken enchilada soup packed with flavors.
Ingredients
Scale
- 3 cups diced cooked chicken
- 1 tablespoon olive oil
- 1 small onion diced
- 3 garlic cloves minced
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 7 cups chicken stock
- 1 cup Masa Harina
- 1 (15 ounce) can of mild enchilada sauce
- 2 (15 ounce) cans black beans
- 1 (7 ounce) can green chili peppers
- 6 oz cream cheese softened
- 4 cups shredded sharp cheddar cheese
- Optional Toppings: tortilla strips, onions, tomatoes, avocados, cilantro, sour cream
Instructions
- In a medium bowl add masa and 3 cups chicken stock and whisk until combined and set aside.
- Heat a large dutch oven or pot on medium heat, add olive oil and onions and cook for a couple of minutes. Add garlic and cook another minute. Add in salt, chili powder, and cumin and give it a stir.
- Add the Masa mixture and the rest of the chicken stock, enchilada sauce, cream cheese, peppers, black beans chicken, and cheddar cheese. Mix until combined, place the lid on and simmer for 15 minutes or until cheese is melted.
- Add salt and pepper to taste and serve with your favorite toppings.
Notes
- This soup is perfect for leftovers or meal prep.
- Adjust spice levels by adding more chili powder or jalapeños if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl