Chicken Enchilada Soup
This Chicken Enchilada Soup is packed full of flavor, and a delicious meal everybody will love!
Servings 6
Calories 493kcal
Ingredients
- 3 cups diced cooked chicken
- 1 tablespoon olive oil
- 1 small onion diced
- 3 garlic cloves minced
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 7 cups chicken stock
- 1 cup Masa Harina
- 1 (15 ounce) cans of mild enchilada sauce
- 2 (15 ounce cans) cans black beans
- 1 (7 ounce) can green chili peppers
- 6 oz cream cheese softened
- 4 cups shredded sharp cheddar cheese
- Optional Toppings
- tortilla strips
- onions
- tomatoes
- avocados
- cilantro
- sour cream
Instructions
- In a medium bowl add masa and 3 cups chicken stock and whisk until combined and set aside.
- Heat a large dutch oven or pot on medium heat, add olive oil and onions and cook for a couple of minutes. Add garlic and cook another minute. Add in salt, chili powder, and cumin and give it a stir.
- Add the Masa mixture and the rest of the chicken stock, enchilada sauce, cream cheese, peppers, black beans chicken, and cheddar cheese. Mix until combined, place the lid on and simmer 15 minutes or until cheese is melted.
- Add salt and pepper to taste and serve with your favorite toppings.
Video
Nutrition
Serving: 1Serving | Calories: 493kcal | Carbohydrates: 30g | Protein: 44g | Fat: 44g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 160mg | Sodium: 1464mg | Potassium: 757mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1311IU | Vitamin C: 3mg | Calcium: 607mg | Iron: 3mg
