So…here is the thing about soup…it can take forever to make!  I think that is why I tend to shy away from putting it on my dinner menu.  I don’t have the time or patience to let it simmer for hours in order to get to the good stuff {aka-slow cooked flavor}.  I guess you could call me-an instant gratification kind of gal.  Then this recipe for Chicken Enchilada Soup came into my life and what can I say??  I’m forever changed!  This soup is jam packed with flavor but only takes 20-25 minutes from start to finish.  The flavors will have you hooked too!

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The ingredient that makes this recipe {in my opinion} is using the masa flour as the thickening agent.  The amount of corn flavor that it adds to this soup is pretty unbelievable and exactly what you are looking for in a tortilla soup.  You could absolutely substitute flour but…I don’t recommend it.  I like to use my dutch oven to make this soup but you could any deep pot that has a heavy bottom.  I also like to use my homemade Red Enchilada Sauce instead of the store bought.  Be sure to come back on Wednesday to get that recipe too.

Let’s talk about toppings for a minute.  We have a ton of good stuff going on in the soup but why not load it up!  I have given you guys some good ideas but the sky is the limit here people.  I like to make a little assembly line and then everyone can customize it to their own liking.  Everyone will happy!

Chicken Enchilada Soup


Prep Time 20 minutes
Total Time 20 minutes

Ingredients

  • 2 tbsp vegetable oil
  • 1/2 onion {chopped}
  • 2 cloves garlic {minced}
  • 1/2 cup masa flour {corn flour}
  • 3 1/2 cups chicken stock
  • 2 cups chicken {cooked and chopped)
  • 1 1/4 cups (10 oz. can) red enchilada sauce
  • 1 can black beans
  • 1 can tomatoes and chilies {Rotel}
  • 1/2 tsp cumin
  • 1 tsp salt

Optional Toppings: tortilla strips, diced avocado, grated cheese, sour cream, fresh cilantro and salsa

    Instructions

    1. Over medium-high, heat oil in a large stock pot.  Add the onion and cook until translucent {4-5 minutes}.  Add the garlic and saute for an additional minute or until fragrant.  Stir in masa flour and cook for an additional minute.

    2. Pour in chicken stock slowly and stir until completely combined {you may need to use a whisk}.  Then add chicken, enchilada sauce, black beans, Rotel, cumin and salt, stir until combined.  Continue stirring until the mixture reaches a simmer, reduce heat to medium-low and let it simmer for 3-5 minutes {be sure to stir occasionally so it doesn't stick to the bottom of the pan}.

    3. Serve soup warm with desired toppings and enjoy.

    Recipe Notes

    •  Soup keeps well in the refrigerator for up to one week.  Be sure to keep topping separate.