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Cheesy Chicken Enchilada Soup

Ingredients

  • 1 teaspoon olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • ½ cup masa harina
  • 3 cups chicken stock
  • 2 cups cooked shredded chicken
  • 1 10-ounce can red enchilada sauce
  • 1 14-ounce can pinto beans, rinsed and drained
  • ½ teaspoon ground cumin
  • salt and pepper to taste
  • 2 cups sharp cheddar cheese shredded
  • optional toppings: diced avocado tortilla strips, shredded cheese, lime wedges, hot sauce

Instructions

  1. In a large pot, heat oil over medium-high heat. Add onion and cook until soft and translucent. Add garlic and cook just until fragrant, about 30 seconds. Add masa harina and stir to combine. Whisk in chicken stock. Add in chicken, enchilada sauce, pinto beans, cumin, and salt and pepper. Bring to a boil. Lower to a simmer and cook for about 10 minutes or until thickened. Remove from heat and stir in cheese until melted.
  2. Serve immediately with desired toppings.