Easy Chicken Enchilada Soup Recipe
Sometimes you crave soup, but you're also craving enchiladas. This simple recipe gives you the best of both worlds!
Prep Time: 15 minutes
Cook time: 45 minutes
Yield: 4 servings
Ingredients:
- 1 pound boneless skinless chicken breasts
- 1 tbs. vegetable oil
- ½ cup diced onion
- 1 quart chicken broth
- 1 cup masa harina
- 2 cups of water
- <1 garlic clove, minced/span>
- 1 tsp. salt
- 1 tsp. chili powder
- 1 cup of corn kernels
- 1 cup of canned black beans
- 1 cup half and half
- 1 can enchilada sauce
- 2 cups shredded cheddar cheese
- 1 bag of tortilla chips
Instructions:
In a pot, sauté chicken breasts in the vegetable oil until they are thoroughly cooked. Set aside and let cool, and then shred. Cook the onion and the garlic in the remaining oil and add chicken broth. In a bowl, mix the masa harina and 2 cups of water. Add mixture to the pot, along with chili powder, enchilada sauce, beans, corn, 1 cup of cheese and half and half. Add the shredded chicken back to the pot, and let simmer at a low heat for 25 minutes. Serve in bowls and top with remaining cheddar cheese and serve with tortilla chips.
Tags: chicken enchilada soup, X chicken enchilada soup recipe