As promised, here is your second chicken enchilada soup recipe in one week!
For those of you who missed Monday’s post on Slow Cooker Chicken Enchilada Soup, I mentioned that our Gimme Some Oven Facebook seemed split down the middle when I asked whether they would like a slow cooker or 20-minute version of this soup. So I decided to make both! Although to “cheese” things up a bit, I based the 20-minute version off of the chicken enchilada soup I happen to adore at Chili’s.
INGREDIENTS:
- 2 tablespoons vegetable oil
- 1 cup diced white onion (about 1 small white onion)
- 2 cloves garlic, minced
- 1/2 cup masa harina (corn flour)
- 3 cups chicken stock
- 2 cups cooked, shredded chicken
- 1 1/4 cups (or 1 10-ounce can) red enchilada sauce, homemade or store-bought*
- 1 (14-ounce) can black beans, rinsed and drained
- 1 (14-ounce) can diced tomatoes, with juices (I prefer fire-roasted)
- 1 (4-ounce) can chopped green chiles
- 1/2 teaspoon ground cumin
- 8 ounces sharp cheddar cheese, freshly grated
- 1 teaspoon salt, or more/less to taste
- optional toppings: tortilla chips/strips, diced/sliced avocado, grated cheese, sour cream, chopped fresh cilantro, and/or pico de gallo
DIRECTIONS:
- Heat the oil in a large stock over medium-high heat. (To save time, peel and dice the onion for the minute or so that the oil heats.) Add the onion and saute for 5 minutes, or until cooked and translucent. Add the garilc and saute for an additional minute until fragrant. Stir in the masa harina and cook for an additional minute.