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Cheesy Chicken Enchilada Soup
A must try soup recipe! This soup is filled with hearty chicken, tender black beans, flavorful spices, sweet corn and tomatoes, and a cheesy delicious broth.
👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 15 min🔥 Cook: 40 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- cutting board
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
Heat olive oil in a large pot over medium heat. Add onion and saute ⏱️ 2 minutes then add garlic and saute ⏱️ 1 minute longer.
olive oil1 Tbsp
2
Pour in 2 cans of the chicken broth, add chicken and season with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover and simmer until chicken has cooked through (165 in center of each piece), about ⏱️ 10 - 15 minutes.
3
Remove chicken to a cutting board and rest ⏱️ 5 minutes then shred or chop.
4
While chicken is resting, pour canned tomatoes, tomato sauce, chili powder, ancho chili powder, cumin and coriander into soup.
tomato sauce1 (8 oz) can
5
In a medium mixing bowl whisk together remaining 1 can chicken broth with masa harina until well blended and no lumps remain. Pour into soup and stir.
masa harina1 cup
6
Reduce heat to medium-low, cover and cook stirring occasionally until soup has thickened, about ⏱️ 5 minutes. Stir in black beans and corn and heat through.
black beans, drained and rinsed well1 (14.5 oz) can
7
Off heat stir in cheddar cheese, mixing until melted. Stir in up to 1 cup water to thin slightly if desired. Serve warm with desired toppings.
cups frozen corn1 1/4cup (7 oz) shredded sharp cheddar cheese1 3/4
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