Chicken Enchilada Soup
This Chicken Enchilada Soup can be made in less than 30 minutes and is loaded up with all your favorite Mexican toppings.
Servings: 5 servings
Ingredients
- 2 Tablespoon olive oil
- ½ cup onion {chopped}
- 2 cloves garlic {minced}
- ½ cup masa flour {corn flour}
- 32 ounces chicken stock {4 cups}
- 2 cups cooked chicken {chopped or shredded}
- 15 ounces red enchilada sauce
- 1 can black beans
- 10 ounces canned tomatoes and chilies {I used Rotel}
- ½ teaspoon cumin
- 1 teaspoon salt
Instructions
- Over medium-high, heat oil in a large pot. Add the chopped 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.
- Pour in chicken stock slowly and whisk until completely combined. Once the chicken stock is stirred in, add the chicken, enchilada sauce, black beans, Rotel, cumin and salt, stir to combine. Continue stirring until the mixture reaches a boil, reduce the heat to medium-low and let it simmer for 5 minutes {be sure to stir occasionally so it doesn't stick to the bottom of the pan}.
- Serve the soup warm with desired toppings and enjoy. Store leftovers in the refrigerator for up to 3 days.
Notes
- Topping Ideas: Tortilla Chips, diced avocado, grated cheese, sour cream, cilantro and salsa.
Nutrition
Serving: 1serving | Calories: 362kcal | Carbohydrates: 37g | Protein: 26g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 47mg | Sodium: 1511mg | Potassium: 641mg | Fiber: 7g | Sugar: 10g | Vitamin A: 692IU | Vitamin C: 8mg | Calcium: 63mg | Iron: 4mg