CHICKEN ENCHILADA SOUP

This soup is loaded with shredded chicken, black beans, sweet corn, and tomatoes all simmered in a perfectly spiced, cheesy enchilada broth – and don’t forget the toppings!

Prep Time: 10 mins

CUISINE: american

calories: 549 kcal

- Extra virgin olive oil - Onion - Garlic - Ground cumin - Masa harina - Chicken stock or broth low sodium - Chopped chicken - Enchilada sauce - Black beans

cook time: 15 mins

Ingredients

Step 1

Heat olive oil in a large pot or dutch oven over medium high heat. Add the chopped onions and cook until translucent, about 4 minutes.

Step 2

Add the minced garlic and ground cumin and cook for an additional minute. Stir in the masa harina and cook for one more minute.

Step 3

Whisk in one cup of the chicken stock until well combined. Whisk in remaining chicken stock.

Step 4

Add the shredded chicken, enchilada sauce, black beans, diced tomatoes, green chiles, corn, and salt and pepper to the pot.

Step 5

Bring the soup to a simmer over medium heat and and cook for 10 minutes, stirring frequently to keep from sticking to the bottom.

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