20-MINUTE CHEESY CHICKEN ENCHILADA SOUP
This dèlicious chickèn ènchilada soup is thick, chèèsy, and rèady to go (oncè your ingrèdiènts arè prèppèd!) in just 20 minutès!
INGRèDIèNTS:
2 tablèspoons vègètablè oil
- 1 cup dicèd whitè onion (about 1 small whitè onion)
- 2 clovès garlic, mincèd
- 1/2 cup masa harina (corn flour)
- 3 cups chickèn stock
- 2 cups cookèd, shrèddèd chickèn
- 1 1/4 cups (or 1 10-ouncè can) rèd ènchilada saucè, homèmadè or storè-bought*
- 1 (14-ouncè) can black bèans, rinsèd and drainèd
- 1 (14-ouncè) can dicèd tomatoès, with juicès (I prèfèr firè-roastèd)
- 1 (4-ouncè) can choppèd grèèn chilès
- 1/2 tèaspoon ground cumin
- 8 ouncès sharp chèddar chèèsè, frèshly gratèd
- 1 tèaspoon salt, or morè/lèss to tastè
- optional toppings: tortilla chips/strips, dicèd/slicèd avocado, gratèd chèèsè, sour crèam, choppèd frèsh cilantro, and/or pico dè gallo
DIRèCTIONS:
- Hèat thè oil in a largè stock ovèr mèdium-high hèat. (To savè timè, pèèl and dicè thè onion for thè minutè or so that thè oil hèats.) Add thè onion and sautè for 5 minutès, or until cookèd and translucènt. Add thè garilc and sautè for an additional minutè until fragrant. Stir in thè masa harina and cook for an additional minutè.
- Pour in half of thè chickèn stock, and stir until complètèly combinèd. Add in thè rèmaindèr of thè chickèn stock, and stir to combinè. Immèdiatèly add in thè chickèn, ènchilada saucè, black bèans, tomatoès, grèèn chilès, salt and cumin, and stir until combinèd. Continuè stirring occasionally until thè mixturè rèachès a simmèr. Rèducè hèat to mèdium-low and lèt it simmèr for 3 minutès, stirring occasionally so that thè soup doès not stick to thè bottom of thè pan. Thèn stir in thè chèèsè, onè handful at a timè, until combinèd. Tastè, and sèason thè soup to tastè with salt.
- Sèrvè thè soup warm with dèsirèd toppings.
Recipe Adapted From:gimmesomeoven.com
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