Creamy Chicken Enchilada Soup
A comforting and hearty soup that combines traditional enchilada flavors with a creamy texture, perfect for weeknight dinners or gatherings.
Ingredients
Main Ingredients
- 2 cups shredded chicken Use leftover chicken or rotisserie chicken.
- 1 cup masa harina Can substitute with cornmeal.
- 4 cups chicken broth Homemade broth adds extra flavor.
- 1 cup shredded cheese (cheddar or Mexican blend) For a creamier texture.
- 1 can diced tomatoes (with green chilies)
- 1 can black beans (drained and rinsed) Adds protein and fiber.
- 1 onion (diced)
- 2 cloves garlic (minced)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil For sautéing.
Optional Toppings
- sour cream For added creaminess.
- avocado For freshness.
- cilantro For garnish.
Instructions
Preparation
- In a pot, heat the olive oil over medium heat. Sauté the onion and garlic until they are translucent.
- Add the shredded chicken, diced tomatoes, black beans, cumin, chili powder, salt, and pepper. Stir well to combine.
- Gradually whisk in the chicken broth and bring the mixture to a simmer.
- Stir in the masa harina until the soup begins to thicken.
- Add the shredded cheese, stirring until it melts and blends into the soup.
Serving
- Serve hot, topped with optional toppings like sour cream, avocado, or cilantro.
Notes
To store leftovers, allow the soup to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days. Freeze for up to 3 months. Thaw overnight before reheating. Customize by adding vegetables like corn or bell peppers, and spice it up with jalapeños or hot sauce.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 38gProtein: 27gFat: 12gSaturated Fat: 6gSodium: 600mgFiber: 10gSugar: 3g
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