Chicken Enchilada Soup
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
- 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.
- 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}.
- Serve soup warm with desired toppings and enjoy.
Notes
- Soup keeps well in the refrigerator for up to one week. Be sure to keep topping separate.