Chicken Enchilada Soup
This hot and spicy Chicken Enchilada Soup recipe is great for anyone that loves enchiladas
Servings: 12 cups
Calories: 265kcal
Ingredients
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 1/2 cup masa harina corn flour
- 6 cups chicken broth
- 1 cup water
- 12 oz enchilada sauce
- 15 oz crushed tomatoes or sauce
- 1 tbsp chili powder
- 1/2 tsp cumin
- 3 - 4 roasted green chiles chopped (or 4 oz. can)
- 1 lb chicken breasts
- 14.75 oz can corn drained
- 15 oz can black beans drained and rinsed
- 1 med avocado
Instructions
- Sauté onion and garlic in olive oil in a large soup pot over medium heat until onions are translucent.
- Stir masa harina into onions and garlic, and cook until slightly browned.
- Add chicken broth, water, enchilada sauce, tomatoes, chili powder, cumin, and green chiles. Bring to a boil.
- Add chicken to boiling soup and reduce to a simmer. Cook for 15 -20 minutes until chicken is cooked completely.
- Remove the chicken from pot, shred, and add back to the simmering soup. Add corn & black beans. Cook until heated through (about 5 minutes).
- Serve topped with sour cream, cheese, avocado and jalapeños (if desired).
Nutrition
Calories: 265kcal | Carbohydrates: 47g | Protein: 12g | Fat: 2g | Cholesterol: 24mg | Sodium: 1008mg | Potassium: 485mg | Fiber: 4g | Sugar: 32g | Vitamin A: 485IU | Vitamin C: 14.3mg | Calcium: 45mg | Iron: 2.2mg