Buy Now → Chicken Enchilada Soup
Ingredients
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- 2 Tbls. olive oil
- 1 onion, diced
- 1/2 yellow bell pepper, diced
- 3 cloves garlic, chopped
- 1 32oz. box chicken broth
- 1 can fire roasted, diced tomatoes
- 1 can enchilada sauce
- Shredded chicken, use breast meat from rotisserie chicken, or cook up a couple breasts, then shred
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 3 Tbls. masa flour
- Water – enough to make a runny paste with the masa (about 1/3-1/2 c.)
- 2 oz. cream cheese
- 1/2 tsp. chipotle chili powder (add if you want it a bit spicier)
- salt & pepper
For the toppings:
- Cilantro, chopped
- Lime wedges
- Tortilla chips
- Shredded cheddar cheese
- Avocado, diced
Instructions
- In soup pot, heat oil. Add onions and bell peppers, a pinch of salt and pepper. Saute over medium heat until they soften, then add garlic and cook about a minute or so more.
- Add broth, tomatoes with their juice, and enchilada sauce.
- In small bowl or cup add masa flour, then slowly add water while stirring, to get a mixture that’s thick but still pours (kind of like the texture of a thick salad dressing). Slowly pour masa into soup while stirring to combine.
- Add beans, corn, chicken and cream cheese. Stir to combine and let the cream cheese melt.
- Taste soup and add chipotle powder if you want more spice (or your favorite chili powder).
- Top soup with desired toppings.
Find it online: https://www.imbored-letsgo.com/chicken-enchilada-soup/